January 21, 2011

Mall Pretzels

1 (.25 oz) package active dry yeast
2 Tbs brown sugar
1 1/8 tsp salt
1 1/2 c warm water
3 c all-purpose flour
1 c bread flour
2 c warm
2 Tbs baking soda
2 Tbs butter, melted
2 Tbs coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch
square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution.
Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Note: When forming the ropes, roll each one to about half the length you want, and then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
Janelle Openshaw

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