Side Pannel
Pretzels
Ingredients List
- 1 pk Yeast
- 1 1/2 c Warm water
- 4 1/2 To 5 cups flour
- 2 ts Salt
- 1 tb Sugar
Directions
Combine yeast and 1/2 c warm water in measuring cup, stirring with fork
until dissolved.
Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make
a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
little flour as necessary, about 8-10 minutes.
Place dough in bowl, cover with plastic wrap, put in warm place to rise
until doubled in size.
Punch down dough and divide into 12 equal portions. Roll each portion into
an 18-20 inch long rope, slightly tapered and thinner at ends. (My Note:
you may need to allow the dough to rest once or twice if it's too elastic
to hold the rope shape. It also helps to roll if your hands are clean and
slightly damp - you'll have to rinse them in between every piece or so.)
Form into pretzel shapes. Place on 5-inch squares of baking parchment.
Cover with a towel and let rest 20-30 minutes.
Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
large shallow pan. Gently drop 3 or 4 pretzels into the simmering water,
parchment side up. Remove parchment. Poach first side 2 minutes. Turn
and poach other side 2 minutes. Remove pretzels with slotted spatula and
place on towel to cool.
Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30 minutes.
Remove from baking sheet and cool on wire racks.
These freeze very well.
until dissolved.
Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make
a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
little flour as necessary, about 8-10 minutes.
Place dough in bowl, cover with plastic wrap, put in warm place to rise
until doubled in size.
Punch down dough and divide into 12 equal portions. Roll each portion into
an 18-20 inch long rope, slightly tapered and thinner at ends. (My Note:
you may need to allow the dough to rest once or twice if it's too elastic
to hold the rope shape. It also helps to roll if your hands are clean and
slightly damp - you'll have to rinse them in between every piece or so.)
Form into pretzel shapes. Place on 5-inch squares of baking parchment.
Cover with a towel and let rest 20-30 minutes.
Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
large shallow pan. Gently drop 3 or 4 pretzels into the simmering water,
parchment side up. Remove parchment. Poach first side 2 minutes. Turn
and poach other side 2 minutes. Remove pretzels with slotted spatula and
place on towel to cool.
Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30 minutes.
Remove from baking sheet and cool on wire racks.
These freeze very well.
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