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Soft Pretzels
Recipe by: Marie Ostrosky
Prep time:
Serves:
1 tablespoon sugar
1 tablespoon active dry yeast (one 1/4-ounce envelope)
5 to 6 cups all-purpose flour
1 tablespoon salt
2 teaspoons canola oil
2 tablespoons baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray
Pour 2 cups hot water into bowl of electric mixer with dough hook.
Check water with instant-read thermometer to register about 110
degrees. Add sugar, stir to dissolve. Sprinkle with yeast; let sit 5
minutes; yeast should bubble.
Beat 1 cup flour into yeast on low until combined. Beat in salt and 4
cups flour until combined, about 30 seconds. Beat on medium-low until
doughy pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup
flour, and knead on low 1 minute more. If dough is still wet and
sticky, add Ω cup more flour (this will depend on weather
conditions); knead until combined, about 30 seconds. Transfer to a
lightly floured board, and knead about 10 times until smooth.
Pour oil into a large bowl; swirl to coat sides. Transfer dough to
bowl, turning dough to completely cover all sides. Cover with a
kitchen towel, and leave in a warm spot for 1 hour, or until dough
has doubled in size.
Heat oven to 450 degrees. Lightly spray two baking sheets with
cooking spray. Set aside. Punch down dough remove bubbles. Transfer
to a lightly floured board. Knead once or twice, divide into sixteen
pieces (about 2 1/2 ounces each), and wrap in plastic.
Roll one piece of dough at a time into an 18-inch-long strip. Twist
pretzel shape; transfer to prepared baking sheet. Cover with a
kitchen towel. Continue to form pretzels; eight will fit on each
sheet. Let dough rest until it rises slightly, about 15 minutes.
Meanwhile, fill large shallow pot with 2 inches water. Bring to a
boil. Add baking soda. Reduce to simmer; transfer three to four
pretzels to water. Poach 1 minute. Use slotted spoon to transfer
pretzels to baking sheet. Continue until all pretzels are poached.
Beat egg with 1 tablespoon water. Brush pretzels with egg wash.
Sprinkle with salt. Bake 12 to 15 minutes, until golden brown. Let
cool on wire rack. Pretzels are best when eaten the same day, and
will keep at room temperature, uncovered, for two days. Do not store
in covered container.
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