Ingredients:

  • 2 cups all-purpose flour
  • 1 cup bread flour
  • 1¼ teaspoons instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¾ cup warm water
  • 2 tablespoons unsalted butter, melted
  • ½ cup baking soda solution
  • 2 large russet potatoes, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika or garlic powder (optional)

Instructions:

  1. In a large bowl, combine flours, yeast, sugar, and salt.
  2. Pour in warm water and melted butter; mix until a dough forms.
  3. Knead on a floured surface for about 5 minutes until smooth.
  4. Place dough in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
  5. Preheat oven to 425°F and line baking sheets with parchment paper.
  6. Turn risen dough onto a floured surface; divide into 12 equal pieces.
  7. Roll each piece into a long rope, shape into a pretzel.
  8. Bring the baking soda solution to a gentle boil in a large pot.
  9. Carefully drop pretzels in batches; boil for 30 seconds on each side, then remove with a slotted spoon.
  10. Place boiled pretzels on prepared baking sheets, brush with water, and sprinkle with coarse salt.
  11. Bake for 12-15 minutes until golden brown.
  12. Toss potato slices with olive oil and seasoning.
  13. Spread in a single layer on a baking sheet and bake for 15-20 minutes or until crisp and golden.