Storm the Cassoulet

Homemade Soft Pretzels

on January 15, 2014

pretzelss

Yield: 8 pretzels

Ingredients:

DOUGH:
3 teaspoons instant dry yeast
1 1/2 cups warm water (about 105 degrees F)
2 tablespoons granulated white sugar
4 cups all-purpose flour
1 teaspoon salt

CRUST:
1 cup water
2 teaspoons baking powder
coarse sea salt or kosher salt
1/4 cup (1/2 stick) butter, melted

Method:

In a large bowl, combine the yeast, warm water and sugar. Add in the flour and salt and knead until smooth (you can use your hands, or you can use a stand mixer with a dough hook for this part).

Grease a second bowl with nonstick cooking spray and place the dough into the bowl. Cover with greased plastic wrap or a clean dish towel and let rise for 30 minutes in a warm place.

Preheat the oven to 425 degrees F. Line 2-baking sheets with parchment paper or silpat mats.

Divide the dough into 8 equal parts. Roll each part into a rope about 24 inches long and form into a pretzel shape

To Shape the pretzels: Lift the ends of the rope toward the top of your work surface and cross them. Cross them one more time to make a twist, then fold the twist back down over the bottom loop to form a pretzel shape  Set the pretzel on a parchment-lined baking sheet and continue shaping the rest of the pretzels.

In a shallow bowl, combine water and baking powder. Submerge each pretzel in the water and then place on the prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes.

Bake 12 to 15 minutes, or until golden brown. Brush each hot baked pretzel with melted butter immediately after taking them out of the oven.

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