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Joni's Pretzels
Served with Ether Day 1 1/4 C lukewarm water 1 t sugar 1 T active dry yeast 1 1/2 t salt 4 C unbleached, all-purpose flour 1 T olive oil 4 tsp baking soda 1 quart water 1 egg, beaten with 2 t water kosher salt (I added about 1/4 C chopped pickled jalapenos (optional) whole cumin, caraway, sesame, and poppy seeds) Combine water, sugar and yeast until yeast begins to foam. Add the salt and half the flour and mix well. Turn the dough out onto a clean, floured surface and gradually knead in the remaining flour to form a smooth and elastic dough. Add jalapenos towards the end of the flour additions. Knead for a couple minutes extra. Place in oiled bowl and coat dough with oil. Let rise about 45 minutes, until doubled in bulk. Preheat oven to 450. Punch dough down and roll into large log. Cut into 12 even pieces and roll each piece into a 16-18 inch rope (or longer). Shape pretzels as desired. Combine baking soda and water in small saucepan and bring to a boil. Using a slotted spoon, carefully lower each pretzel into water. Take it out when it begins to float, about 30 seconds. Drain each pretzel and place on a greased baking sheet. Brush lightly with egg-water mix and sprinkle with salt (and whatever else you might like). Cover the pretzels and allow to rise for 5 more minutes. Bake about 15 minutes or until golden brown. Best eaten right away. Good if reheated with butter. |