The ultimate salty sweet donut. Soft pretzel dough boiled and salted and then instead of baked are deep fried. Then covered in a vanilla bean glaze.
- 90 mins
- 8 servings
For the Pretzel Dough
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 TBSP sugar
- 2 tsp. salt
- 1 package (2 ¼ tsp.) active dry yeast
- 4 ½ cups all-purpose flour
- 2 oz. unsalted butter, melted
- Vegetable oil, for pan or fryer
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 TBSP water
- Pretzel salt (or sea salt works fine too)
For the Vanilla Bean Glaze
- 2 cups powdered sugar
- 1 Rodelle Vanilla Bean, split, beans scraped out and pod discarded
- ¼ cup whole milk
- Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top.
- Allow to sit for 5 minutes or until the mixture begins to foam.
- Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
- Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately an hour or until the dough has doubled in size.
- Heat your oil in either your fryer or your large heavy pan to 365F.
- Line a baking sheet with parchment paper.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
- Roll out each piece of dough into a 24-inch rope.
- Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
- Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
- Remove them from the water using a large flat spatula.
- Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
- One at a time, fry the donuts (about a minute on each side).You want them to be a darker golden brown. You will need to watch them carefully. You may also have to flip a few times because you flipped too early and now one side is lighter than the other.
- Remove from oil and let cool on a plate with paper towels on them to soak up the oil and to let them rest to a temp where you can touch them.
- Because you are frying them not all of them hold their shape as well as if you bake them. Do not worry. The taste is worth it.
- Once all the donuts are done place them on a wire rack with a baking sheet under them.
- Make the glaze.
- Whisk together the powdered sugar, milk, and vanilla bean seeds until smooth and glaze forms.
- Drizzle over the warm pretzels.
- These are best eaten the day of but keep up to two days.
- This recipe was created by Peabody at Sweet ReciPEAs for Rodelle.