Category: Breads - Yeast - Rolls

  Date Posted: 10/2/2009

  Author: {Unknown}

  Hits: 388

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  Prep Time:

  Total Time:

  Serves: makes 12 pretzels

1 pkg. active dry yeast
1 1/2 cups warm water (105 deg to 115 deg)
2 tsp. granulated sugar
1 tsp. table salt
3 1/2 to 4 cups all-purpose flour
cornmeal
coarse salt

Brine:
1 1/2 quarts water
1/4 cup baking soda

1. In medium bowl, dissolve yeast in warm water. Stir in sugar, table salt and about 3 cups of the flour to make a stiff dough.

2. Turn out onto a floured board. Knead about 5 minutes, incorporating additional flour, until dough is smooth and elastic.

3. Coat medium bowl with oil. Place dough in bowl, turning to coat all sides.

4. Cover. Let rise in a warm, draft-free place, until doubled.

5. Punch the dough down. Pinch off 12 equal size portions.

6. On a lightly floured board, roll the balls into 20 inch ropes. Let them rest for 5 minutes.

7. Shape each rope into a pretzel.

8. In a 10-inch skillet, place water and baking soda to make the brine. Heat to just under a boil.

9. Slip pretzels into brine, 2 at a time. Cook 20 seconds on each side. Remove pretzels to a cornmeal covered baking sheet.

10. Sprinkle lightly with coarse salt.

11. Bake at 375 deg for 20 to 25 minutes or until pretzels are a deep golden brown.

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