Monday, November 1, 2010

Recipes: Bavarian Pretzels

Prep Time: 10 min     
Rise Time: 30 min
Bake Time: 10 min     
Makes 16-20 pretzels

1 packet active dry yeast
1 cup warm water
2 tablespoons unsalted butter, softened
4 1/2 cups all purpose flour
1/2 teaspoon salt
1/3 cups brown sugar

5 teaspoons baking soda
4 cups water

kosher salt

Dissolve yeast in 1/8 cup of warm water. Once dissolved, stir in the remaining warm water. In a large mixing bowl, beat together yeast solution, butter, flour, salt, and brown sugar until dough is smooth and elastic. Cover and let rise for a half hour.

Preheat oven to 475 degrees. Dissolve baking soda in boiling water and bring to a simmer.

Tear off a palm sized piece of dough and roll with your hands into about an 18" pencil thick roll. Twist the pretzel by looping one end over the other, creating two bunny ears with the ends and a loop in the middle. Twist the two ends together and flatten the ends. Brush a little butter on each end and pull the ends down to the bottom of the loop, sealing them into place. For help on twisting a pretzel, visit the techniques section of the Cooking with Weston Recipe Book.

Place each pretzel into the baking soda water with a spatula, coating each side for ten seconds. The dough should turn light yellow. Place the coated pretzels onto a salted Weston Baking Mat. Brush lightly with butter and sprinkle with kosher salt. Place in the oven for 10 minutes or until the pretzels are golden brown.

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