Monday, August 13, 2012

Soft Pretzels

I've had this recipe forever, but only recently made it.  Almost as good as the pretzels from the mall!

1 tablespoon sugar
1 tablespoon active dry yeast
5 - 6 cups flour
1 tablespoon salt
2 teaspoons canola oil (enough to coat a mixing bowl)
2 tablespoons baking soda
coarse or pretzel salt
cooking spray

1. Pour 2 cups warm water into mixing bowl.  Add sugar and stir to dissolve.  Sprinkle with yeast, let sit for 5 minutes.

2. Beat 1 cup of flour into yeast on low until combined.  Beat in salt and 4 cups flour until combined.  Beat on med-low until dough pulls away from he sides of bowl.  Add 1/2 cup more flour, knead until combined.  Transfer to a lightly floured board and knead 10 times until smooth.

3.  Pour oil into mixing bowl and swirl to coat. Transfer dough to bowl, turning once to coat.  Cover with towel and let rise in a warm spot for 1 hour or until dough has doubled in size.  

4. Punch down dough. Transfer to lightly floured surface, divide into 16 pieces.  

5. Roll one piece of dough at a time into an 18 inch long strip.  Twist into pretzel shape; transfer dough to greased cookie sheet.  cover with towel and let rest15 minutes, until dough rises slightly.

6. Heat oven to 450 degrees.  Fill a large shallow pot with 2 inches of water and bring to a boil.  Add baking soda.  Reduce to simmer and transfer 3 - 4 pretzels to water.  Poach 1 minute.  Transfer to baking sheet.  

7. Beat egg with 1 tablespoon water.  Brush all pretzels with egg wash.  Sprinkle with salt.  Bake 12 - 15 minutes.  Cool.  Store at room temperature - store in the open, not in a container.

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