Hot Soft Pretzels Recipe - Cooking Index
Hot Soft Pretzels Recipe - Cooking Index
| 1 | Active dry yeast | |
| 3 teaspoons | 15ml | Dark brown sugar |
| 1 1/2 cups | 355ml | Warm water - (105 to 110 degrees) |
| 1 tablespoon | 15ml | Salt |
| 4 cups | 250g / 8.8oz | All-purpose flour |
| Cornmeal and extra flour - for dusting | ||
| Work surface | ||
| Coarse kosher salt |
In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth and has a sheen, about 7 minutes. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner, crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees. Bring a large pot of water to a boil.
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Chef Jack McDavid of Jack's Firehouse, Philadelphia, PA - From the TV FOOD NETWORK - (Show # CL-8860 broadcast 04-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.