Tuesday, October 19, 2010
Soft Pretzels
6 cups flour
1 Tbsp salt
1/2 tsp sugar
1 Tbsp active dry yeast
2 cups warm water
2 tsp baking soda + 4 cups water
Mix flour and salt together, I use a Kitchen Aid mixer. In the 2 cups of warm water, dissolve the yeast and sugar and let stand for 5 - 10 minutes until slightly bubbly. Mix dissolved yeast into flour and knead for 10 minutes.
Place dough in a greased bowl, turning to coat top. Cover and let rise until double.
Once doubled, remove dough and punch down. Pull off fist-sized ball of dough, into 12 - 14 pieces. Roll pieces into ropes about 18 inches long. Twist.
In a large saucepan, boil 4 cups water and the baking soda. Drop 2 to 3 pretzels in at a time, let boil for one minute or until they float. Remove from pan, drain, and place on a greased cookie sheet. Bake in a preheated oven at 475 degrees F for about 12 minutes. Sprinkle with coarse-ground salt if desired.
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2 comments:
how do u know the water for the yeast isn't too hot or cold? Does the dough need to be warm to double?
You test the water for the yeast on the inside of your wrist. It shouldn't burn at all but it should feel warm.
The dough can be set to rise on the counter top, at room temperature but if you want it to rise faster, set it in the sun or on/near a warm stove.
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