Saturday, November 26, 2011
These were fairly easy to make, though the shaping took a few tries to come up with the classic pretzel shape. Like the bagels I made recently, these most be boiled first before baking. If when boiling, they lose there shape, they can easily be rearranged when you set them on the baking sheet. The toppings I chose were sesame seed and salt, using a large grained salt as opposed to kosher or table salt. I read about brushing them in butter when they come out of the oven and then dipping them in cinnamon sugar. That would be good too.
If you're a fan of the soft pretzel, this is a recipe you'll want to try for a fun day in the kitchen!
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.