Ingredients:
·
1 1/2 cups warm
water
·
2 tablespoons
light brown sugar
·
1 package active
dry yeast (2 1/4 teaspoons)
·
3 ounces unsalted
butter, melted
·
2 1/2 teaspoons
kosher salt
·
4 1/2 to 5 cups
all-purpose flour
·
Vegetable oil
·
3 quarts water
·
3/4 cup baking
soda
·
1 whole egg,
beaten with 1 tablespoon cold water
·
Coarse sea salt
Directions:
1.
Combine the
water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the
dough hook until combined. Let sit for 5 minutes.
2.
Add the salt and
flour and mix on low speed until combined. Increase the speed to medium and
continue kneading until the dough is smooth and begins to pull away from the
side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add
additional flour, 1 tablespoon at a time.
3.
Remove the dough
from the bowl, place on a flat surface and knead into a ball with your hands.
4.
Oil a bowl with
vegetable oil, add the dough and turn to coat with the oil.
5.
Cover with a
clean towel or plastic wrap and place in a warm spot until the dough doubles in
size, about 1 hour.
6.
Preheat the oven
to 425 degrees F.
7.
Bring the water
to a boil in a small roasting pan over high heat and add the baking soda.
8.
Remove the dough
from the bowl and place on a flat surface.
9.
Divide the dough
into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.
10. Roll each piece into a long rope and shape into the
lengths or shapes that you want (sticks are easy and tasty).
11. Boil the pretzels in the water solution in batches.
Boil for about 30 seconds. Remove with a large slotted spoon.
12. Place pretzels on a baking sheet that has been sprayed
with cooking spray. Make sure they are not touching.
13. Brush the tops with the egg wash and season liberally
with the salt.
14. Place into the oven and bake for 15 to 18 minutes
until golden brown.
15. Add additional toppings immediately after they come
out of the oven.
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