Monday, January 24, 2011
New York Style Soft Pretzel
More bread recipes! Can you tell my major weakness yet? Love these dipped in ranch and or mustard for a great snack. They are a little more involved, but I tend to throw my ingredients in the bread machine and let it do most of the work! Turns out pretty nice.
1 cup warm water (100º to 110ºF)
1/8 teaspoon fine grain sea salt
2 tablespoons salted butter, softened
1 cup bread flour
2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
Vegetable oil, for bowl and baking sheets
1/4 cup baking soda
1 1/2 tablespoon granulated sugar
1 tablespoon course grain sea salt
1 teaspoon water
1. In a bread machine add, water, 1/8 teaspoon sea salt, 2 teaspoons sugar, butter, both flours, and yeast. Set machine to dough cycle and go do something for about 1 1/2 hours!
2. Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
3. Preheat oven to 475ºF. Bring a large pot of water to a boil, and add baking soda and 1 1/2 tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with course grain sea salt.
4. Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours. Re-warm in a 250-degree oven if desired, toast the pretzels on a toaster, and served with mustard enjoying immensely!
Recipe from The Sophisticated Gourmet.