Monday, March 21, 2016

Buttery Soft Pretzels

4 tsp. active dry yeast   *   1 tsp. sugar   *    5 cups flour
1 ¼ cups warm water (110 degrees)  
½ cup sugar   *   1 ½ tsp. salt   *   1 Tbsp. vegetable oil   *    ½ cup sugar
4 cups hot water   *   ¼ sup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.  Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, ½ cup 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.

Preheat oven to 450 degrees.  In a large bowl, dissolve baking soda in hot water. 

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.   Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet.  Sprinkle with kosher salt.
Bake for 8 minutes, until golden brown.

Also good topped with cinnamon and sugar for a sweet treat.

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