Candied Pecan Crusted Soft Pretzel with maple icing

DOUGH

1 1/2 cups warm (110 to 115 degrees F) water  

1 tablespoon sugar  

2 teaspoons salt  

2 1/2 teaspoons active dry yeast  

4 1/2 Cups approximately all-purpose flour  

2 ounces salted butter, melted  Vegetable oil, for bowl  

10 cups water  

2/3 cup baking soda  

1 large egg yolk beaten with 1 Tablespoon water

INSTRUCTIONS

• Combine the water, sugar and kosher salt in a bowl or 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.  Combine ingredients well or using the dough hook attachment, mix on low speed until well combined. 
• Knead the dough by hand for 10 minutes until it becomes elastic or 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 and place in a clean the bowl oiled well with vegetable oil. 
• Cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. 
• Preheat the oven to 450 degrees F. 
• Line 2 half-sheet pans with parchment paper and lightly spray with the vegetable oil. Set aside. 
• 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 topping. 
• Bake until dark golden brown in color, approximately 12 to 14 minutes.
•  Transfer to a cooling rack for at least 5 minutes before serving.

MAPLE BUTTERCREAM ICING for dipping (Optional)

INGREDIENTS

4 cups Powdered Sugar (or 1 pound) 

1 cup Butter (Softened Salted Sweet Cream) 

2-3 teaspoons Vanilla 

1-2 tablespoons Milk 

1 teaspoon Maplene  

DIRECTIONS

•  Begin by adding softened butter and vanilla to the mixing bowl and mix until completely combined. 
• Add Powdered Sugar and beat on low until it is incorporated. 
• Then move mixer up to medium-high speed. 
• Scrape sides and bottom of bowl often. 
• When completely mixed the frosting may appear dry. 
• Add milk a little bit at a time until frosting is the proper consistency.

Put in a bowl and dip pretzel warm or cold.  Enjoy!!!