Tuesday, April 28, 2009


4 tsp yeast
1 tsp sugar
1 1/4 c warm water
4 c flour
1/2 c sugar
1 1/2 tsp salt
1/4 c baking soda
2 c hot water
coarse kosher salt

dissolve yeast, sugar and water- 5-10 minutes. add flour, sugar, salt; knead 7-8 minutes (or 3-5 in mixer bowl with bread bar). coat dough with oil (1 tbl is plenty). proof til double (i force it in the oven, 20 minutes 100-120F). roll pretzels pencil thin (at least).
mix soda and hot water in shallow dish. dip pretzels in soda water, and shape onto greased baking sheet. (this is what gives them that beautiful brown color)
sprinkle with coarse salt.
bake 8 minutes 45oF.

makes 12 mall-sized pretzels, or 24 small.
best fresh, they get stale quickly, and if you store them air-tight for too long, the salt gets mushy.

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