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Ninja Foodi Soft Pretzels


Ninja Foodi Soft Pretzels

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Tip: It’s important the warm water is not too warm or it will damage the yeast and prevent rising. If the water is too cool, it will take longer for the yeast to activate. Wash your hands immediately after handling the pretzels coated in the baking soda solution, or wear rubber gloves.

Ingredients

  • 1.2l water, divided
  • 2 tsp dark sugar
  • 2 tsp salt
  • 2 tsp active dry yeast (1 envelope)
  • 600g plain flour, plus more for dusting
  • 60g unsalted butter, melted
  • 70g baking soda
  • Coarse salt, for sprinkling
Prep Time
Serves
8

Instructions

  1. Warm 300ml water to 43-45° C, then combine with brown sugar, salt, and yeast in the bowl of a stand mixer and let sit until the mixture becomes foamy, about 5 minutes.

  2. Add the flour and melted butter to the bowl with the yeast mixture and attach the bowl to stand mixer fitted with the dough hook attachment. Mix on low speed until well combined. Increase speed to medium-low and knead until the dough is smooth and pulls away from the sides of the bowl, about 3 to 4 minutes.

  3. Warm the unit by selecting BAKE/ROAST, setting the temperature to 130°C, and setting the time to 1 minute. Select START/STOP to begin.

  4. Transfer the dough to a lightly floured surface and shape into a smooth ball. Place the dough in the warm pot and cover with a kitchen towel. With the unit off, let the dough rest until doubled in size, about 1 hour.

  5. Turn the dough out onto a lightly oiled work surface. Place remaining 900ml water in the pot. Select SEAR/SAUTÉ, set temperature to HI, and select START/STOP to begin. Bring water to a boil.

  6. Meanwhile, divide the dough into 8 pieces. Keeping the remaining dough covered, roll out each piece into a 50cm rope. Holding the ends of the rope, cross 1 at a time over the center line to make the classic pretzel shape, with ends extending no more than 2.5cm. Gently press the dough so it sticks together.

  7. Cut 2 rounds of parchment paper to fit on the reversible rack. With the rack in the lower position, place 1 round on it and grease generously.

  8. Once the water is boiling, add the baking soda, stirring to dissolve (note that it will foam up quickly). Turn off heat and poach half the pretzels for 1 minute on each side. Using a slotted spoon, remove pretzels from the water, let any excess water drip off, and transfer to the parchment-lined rack. While pretzels are still wet, sprinkle with salt.

  9. Empty the water from the pot. Place rack with pretzels in the pot. Close crisping lid. Select ROAST, set temperature to 190°C, and set time to 13 minutes. Select START/STOP to begin.

  10. Halfway through cooking, use tongs to flip the pretzels. Close the lid to resume cooking.

  11. Cooking is complete when the pretzels are dark brown. Transfer to a cooling rack and cool for at least 5 minutes before serving.

  12. Repeat the cooking process with the remaining 4 pretzels.

  13. Serve the pretzels warm. If storing, let cool completely and keep in an airtight container at room temperature.

    *Best eaten fresh. If they last until the next day, store in an airtight container and reheat on BAKE function, 160˚C for 4-5 minutes.

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