Monday, December 31, 2012

Soft Pretzels



 4 teaspoons active dry yeast (2 packs)

1 tsp white sugar
1 ¾  cups warm water

5 cups all-purpose flour
1/2 cup white sugar
1 ¼ tsp salt
1 tbsp vegetable oil

½ cup baking soda
4 cups hot water
Kosher or Sea salt, for topping

1.   In a bowl, dissolve 1 teaspoon sugar in warm water and add yeast. Let stand in a warm place until it rises, about 10 minutes.

2.  In a large bowl, mix together flour, sugar and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3.   Preheat oven to 400 F.

4.   In a large pot or bowl, dissolve baking soda in hot water.

5.   When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.

6. Once all of the dough is all shaped, dip each pretzel into the baking soda solution for about 30 seconds, place them on a paper towel for 2 seconds to remove the moisture from the bottom and then place them on a greased baking sheet.  

(Don't use the parchment paper, the pretzels will stick to it, 
use only the greased baking sheet)

7. Give it a butter or egg wash and sprinkle with kosher or sea salt.

 8.   Bake in preheated oven for 8-10 minutes, until browned.

Note: For the sugar cinnamon variation, give the pretzels a butter wash before baking, and after they are done dip them on a sugar+cinnamon mix.  They will have to be eaten in the upcoming hours, if left overnight the sugar will become runny.

No comments:

Post a Comment