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LOCATION: Recipes >> German >> Pretzels 11

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2 1/4 ounces active dry yeast (1 1/4 packages)
5 1/2 cups sifted all purpose flour
1/4 cup canola oil
2 tablespoons sugar
1 teaspoon salt
1/4 cup baking soda
Kosher salt

Preheat the oven to 475 degrees. In a large bowl of an electric
mixer, pour 1 cup of warm water (115 degrees). Add the yeast and
set aside until the mixture is foaming, about 5 minutes. Add 1
1/2 cups flour and the oil, sugar, and salt to the yeast mixture.
Beat at medium speed for about 3 to 5 minutes. Stir in the remaining

Remove the dough to a lightly floured board and knead until the
dough loses its stickiness, about 5 minutes.

Lightly wipe or spray a large mixing bowl with canola oil. Turn
the dough into the bowl to coat it all over with oil. Cover with
a damp towel and let rise in a warm place until it doubled in size.

Lightly coat a large baking sheet with vegetable oil. Punch the
dough down and divide it into twelve pieces. Roll each piece into
an 18-inch length about the thickness of a pencil. Shape into the
form of a pretzel, and place it onto the baking sheet. Lightly
spray with oil; let rise in a warm place until they are doubled in
size, about 20 minutes.

Meanwhile, in a large nonreactive pan, bring 2 quarts of water to
a boil. Add the baking soda. With a slotted spoon or spatula
carefully lower the pretzels, a few at a time, into the boiling
water. Boil for about a minute, or until the pretzels float to
the top. Carefully lift the pretzel out of the water and return
the to the baking sheet; sprinkle with salt.

Bake until crispy and brown, about 12 minutes. Serve at once.
Store in an airtight container.

YIELD: 12 12-inch Pretzels


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