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LOCATION: Recipes >> German >> Pretzels 15

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2 tbsp instant yeast
2 tsp sugar
2 c water, heated to 110F
2 c all-purpose flour
2 c bread flour
2 tsp salt
4 tbsp baking soda (for the boiling water)
kosher salt

Dissolve yeast and sugar in 1/2 c water, combine flour & salt, stir
into remaining water. When yeast mixture is foamy, add to flour
and mix thoroughly. Turn out on floured board and let rest 2-3
minutes while you clean and oil bowl. Knead 10 minutes, until
dough is silky and resilent, adding more flour if necessary. Return
to bowl and allow to double in volume. Punch down dough and cut
into 16 pieces, then roll into 18-24" strands. To form pretzel,
hold each end of strand and form a horseshoe (curved part away from
you), then twist the ends around each other and press firmly into
the loop of dough under them. Let the pretzels rest for 10 minutes
under a towel on a lightly floured board. Preheat oven to 450F.

Simmer 2 quarts of water in a non-reactive pot (no plain cast iron
or aluminum). Dissolve baking soda. Poach pretzels two or three
at a time, 30 seconds on each side. They should rise to the surface.
Remove, pat dry and place on a heavily butter-greased non-aluminum
baking sheet. Brush liberaly with butter, sprinkle with coarse
salt and bake 10-12 minutes, or until lightly browned.

Note: Some traditional recipes for soft pretzels use lye (plain
sodium hydroxide) instead of baking soda, using about 2 tbsp lye
to 2 qt boiling water. You may also wish to try substitute brown
sugar for the white kind listed. Serve these hot with honey mustard
sauce, pizza sauce or cream cheese.


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