Monday, November 21, 2011
The key to getting these pretzels so golden brown is baking soda. The alkalized water step is the difference between ending with pretzels that look like they came from a store and ones you made at home.
5 tbl extra virgin olive oil
1 3/4 cup water
4 cups ap flour
1 tbl plus 1 tsp instant yeast
1 tbl organic light brown sugar
2 1/4 tsp salt
1/2 cup baking soda
10 cups water
1/2 cup water
2 tbl cornstarch
In a mixer with a dough hook, add the oil and water to the bowl. Then add the flour, yeast, brown sugar and salt. Mix on medium speed into a smooth ball, about 8 minutes. Transfer to a greased bowl and cover. Rest in a warm spot for 1 hour or until it has doubled.
Press the dough down a little bit with your knuckles then divide into 12 portions.
Roll each out into a rope about 1 1/2 feet long then shape into a pretzel.
Place on a greased baking sheet (no parchment or foil!) and freeze for 30 minutes.
Preheat the oven to 400.
In a large pot, combine the baking soda and 10 cups of water. Bring to a boil then reduce the heat to a gentle boil. Add three pretzels at a time and boil for 1 minute. Transfer back onto a greased baking sheet with a slotted spoon.
Once all of the pretzels are done, combine 1/2 cup water and cornstarch in a small bowl. Brush this wash over all of the pretzels then sprinkle with rock salt.
Bake for 10 minutes and enjoy!