Step by step

Method

14 steps

1. 1

   Make dough: In a mixing bowl (or the bowl of a stand mixer), stir together syrup or sugar, lard or butter, yeast, water and half the flour.

2. 2

   Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

3. 3

   Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple.

4. 4

   Cut into desired number of pieces (see Yield above) and let rest 5 minutes before shaping.

5. 5

   To form hamburger buns or sandwich rolls, form each piece into a ball and stretch and tuck the sides under, forming a neat round.

6. 6

   To form hot dog buns, form each piece into a 7-inch log.

7. 7

   To form pretzel knots, roll each piece into a rope (traditionally, the ends are skinny and the center is fat).

8. 8

   Lift the ends, twist them around each other once and bend the twist back, pressing the ends onto the ‘belly’ at about 4 and 8 o’clock.

9. 9

   Stretch the “shoulders” of the pretzels out as much as desired.

10. 10

    Transfer formed pretzel buns and knots onto baking sheets lined with parchment paper (for easiest removal), giving each room to grow.

11. 11

    Let rest at room temperature for 30 minutes (no need to cover them, but I could not resist lightly covering them with plastic to protect from drafts), then in the fridge for 1 hour or overnight.

12. 12

    Bake pretzels: If using either baking soda method, beat egg with a teaspoon of water and brush it over poached pretzels for improved glossiness.

13. 13

    If desired, make slashes in buns (I like a criss-cross on round buns and three diagonal ones on hot dog buns; slash deeper than you think necessary or the lines will disappear, as mine did in this batch).

14. 14

    Sprinkle pretzels with coarse or pretzel salt and bake for 12 to 15 minutes, rotating tray once to get an even, dark color. Transfer to rack. Serve warm.