Soft Pretzel Doughnut
The Soft Pretzel Doughnut is a unique hybrid pastry that combines the classic German pretzel and the American doughnut. Especially popular in the United States, this savory doughnut variation is made by boiling the dough, giving it a crispy exterior and soft interior. Following the authentic pretzel-making method, this doughnut has a unique texture and is a perfect choice for breakfast or as a snack. If you like savory yet light pastries, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, salt, and dry yeast.
2
Add the warm water and melted butter, then start to mix the dough.
3
Knead the dough for about 10 minutes until it is smooth and elastic.
4
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 1/2 inch (1.5 cm) thickness. Use a large glass or doughnut cutter to cut out circles.
6
In a large pot, bring water to a boil, then add the baking soda.
7
Boil the doughnuts individually for 30 seconds in the baking soda water, then place them on parchment paper.
8
Sprinkle the boiled doughnuts with coarse salt, then let them rest briefly.
9
In a deep pot, heat the oil to 350°F (180°C). Check the oil temperature with a small piece of dough – if it immediately rises to the top and gently fries, the oil is ready.
10
Fry the doughnuts for 2-3 minutes on each side, until golden brown.
11
Remove the fried doughnuts and place them on paper towels to absorb excess oil, then let them cool slightly.
12
Serve fresh, with a little mustard or cheese sauce for an extra flavorful experience!
