Hot PretzelsPosted: May 28, 2012
If you make mustard, of course you need pretzels to go with them!
These are wonderful soft pretzels, better than the mall, and without questionable origins!
Top them with just salt. Or poppy and sesame seeds. Dip them in cheese sauce, or mustard, or even peanut butter
Your mouth will thank you!!
Recipe : (adapted from the wonderful Alton Brown)
3/4 C warm water
2 tsp sugar
2 tsp yeast. Active dry or instant, it makes no difference here!
1 tsp salt
11 oz(approximately 2 1/4 C) all purpose flour
2 tbsp coconut oil or butter, melted
1/3 C baking soda
1 egg yolk, beaten with 1 tbsp water
Combine sugar, water, salt and yeast in a bowl and let it sit for 5 minutes, or until the yeast begins to foam. Mix in the flour and butter or oil, and knead by hand or in a stand mixer, until the dough is smooth and elastic. Place the dough in a covered bowl and let it sit for an hour, or until it has doubled in size.
Preheat the oven to 450 and grease a baking pan. Combine the baking soda and 5C water in a pot and bring to a boil.
Meanwhile, punch down the dough and divide it into 6 equal parts. Roll each part into a rope, shape it into a “u”, and then take then ends, twist them once, and press the ends down on the bottom of the “u”. Voila, pretzel shape!!
Now take the pretzels one by one. Gently transfer a pretzel to a large, flat spatula and lower it into the boiling water for 45 seconds. Carefully lift the pretzel out with the spatula and put it on the baking sheet. Repeat until all the pretzels have been boiled.
Brush each pretzel with the egg wash and sprinkle on some salt. Bake in the preheated oven for 12-15 minutes, or until they are delicious and golden brown. Try to resist eating them until they are cool enough to handle!!
Makes 6 pretzels