Hot Pretzels Recipe

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Hot Pretzels Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Hot Pretzels

Ingredients

1 cup water (105-115 degrees f)
1 package active dry yeast
1 1/2 cup sifted all-purpose flour
2 tbsp soft butter
1/2 tsp salt
1 tbsp sugar
1 1/4 cup sifted all-purpose flour
4 cup water
5 tsp baking soda
1 coarse salt (i.e. kosher)

Preparation

Combine water and yeast. Add 1 1/2 cup flour, butter, salt, and sugar
and beat at least 3 minutes. Add remaining 1 1/4 cup flour and knead
until dough is not sticky. Let rise in greased bowl until double.
Punch down and divide into twelve pieces. Roll pieces into 18 inch
long sticks with tapered ends. Loop into pretzel shape (helps to have
a commercial pretzel handy if you can't remember what they look
like). Place on greased baking sheet and let rise again until
doubled. Preheat oven to 475 degrees F.

Boil 4 cup water and 5 tsp baking soda (do not use aluminum pan) and
lower each pretzel into the water with slotted spoon. Let stay in
water about a minute or until they float. Return to greased cookie
sheet and sprinkle with coarse salt.

Bake until crispy and brown, about 12 minutes. Best eaten immediately
but can be cooled and stored about a week.

This looks like the recipe in Joy of Cooking, so I will give credit
where credit is due!

Servings: 12