Ingredients:
• 1/2 cup light brown sugar
• 2 cups warm water, plus more for alkaline solution
• 2 envelopes active dry yeast
• 1/4 cup vegetable oil
• 1 tablespoon kosher salt
• 5 3/4 cups all-purpose flour, divided, plus more for kneading
• Unsalted butter, for greasing
• 3/4 cup baking soda
• 1 large egg, beaten with 1 tablespoon of water
• Flaky salt, such as Maldon
• Yellow mustard, for serving
Directions:
1. Activate the yeast:
In a large mixing bowl, dissolve the light brown sugar in 2 cups of warm water. Sprinkle the active dry yeast over the water and let it sit for about 5 minutes until the yeast becomes foamy and activated.
2. Mix the dough:
Add the vegetable oil, kosher salt, and 5 cups of all-purpose flour to the yeast mixture. Stir until a rough dough forms. Gradually add the remaining 3/4 cup of flour, mixing until the dough pulls away from the sides of the bowl.
3. Knead the dough:
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. Let the dough rise:
Grease a large bowl with unsalted butter and place the dough inside. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
5. Prepare the alkaline solution:
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda, being cautious as it will bubble up.
6. Shape the pretzels:
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a long rope, about 18 inches long. Shape the rope into a pretzel by forming a U shape, crossing the ends over each other, and pressing the ends onto the bottom of the U.
7. Dip in alkaline solution:
Carefully dip each pretzel into the boiling baking soda solution for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
8. Add the egg wash:
Brush each pretzel with the beaten egg and water mixture. Sprinkle flaky salt over the top of each pretzel.
9. Bake the pretzels:
Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown.
10. Serve:
Allow the pretzels to cool slightly on a wire rack. Serve warm with yellow mustard for dipping.
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