Tuesday, July 29, 2014

Soft Pretzels

Soft Pretzels
1 1/2 c warm water
2 T brown sugar
2 t yeast
3 T vegetable or canola oil, plus more for greasing
2 t salt
4-5 c flour
8 c water
1/2 c baking soda
1 egg
1 T cold water
coarse salt
1/4 c butter, melted

1. In a stand mixer bowl, combine warm water, brown sugar, and yeast; cover with a towel and let stand until bubbles form, about 5-10 minutes.
2. Add oil and salt, and, using the dough hook, add the first four cups of flour a cup at a time; knead dough at medium speed until it is smooth and pulls away from the side of the bowl, about 4 minutes. If it is still sticky, add more flour.
3. Spread some oil on the dough and bowl, turn to coat. Cover with a towel and place in a warm spot for an hour, or until doubled in size.
4. Preheat oven to 425*, line a baking sheet with parchment paper, and divide the dough into 8 equal pieces.
5. In a large pot, bring water and baking soda to boil.
6. Roll each piece of dough into a long rope and twist into a pretzel; pinch the ends in to the pretzel.
7. Boil the pretzels, two at a time, in the water for about 45 seconds; drain with a slotted spoon and place on the baking sheet.
8. Once all of the pretzels have been boiled, beat together egg and cold water; brush over pretzels. Generously sprinkle with salt.
9. Bake for 15-20 minutes, until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

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