Pretzels
A
pretzel is made from yeast dough that is rolled into a long rope and
traditionally twisted into a unique knot-like shape. Prior to baking, it is dipped into a baking
soda solution and then sprinkled with coarse salt. Do not use table salt. Kosher salt has a
much larger grain size and typically contains no additives. Have fun cooking, but always leave the
kitchen clean.
Recipe:
1
pound loaf frozen white bread dough, thawed
2
cups warm water
2
teaspoons baking soda
1
large egg
1
tablespoon water
Kosher salt
Melted unsalted butter
Thaw the bread dough according to the package
directions, but do not let it rise.
Preheat oven to 425-degrees. The
dough will be easier to roll if it is at or near room temperature. Using kitchen scissors,
cut the dough into 8 pieces. Roll each
piece into an 18-inch rope on a dry unfloured surface. Shape the dough into a traditional pretzel
shape.
Lightly coat a shiny baking sheet with canola
oil. In a shallow bowl, whisk together
the warm water and the baking soda. In
another bowl, whisk together the egg and 1 tablespoon water.
Carefully dip the pretzels into the
baking soda solution letting excess moisture drip off and then place them on
the prepared baking sheet. Brush surface
with egg wash and sprinkle with salt.
Bake for 9 to 12 minutes of until brown.
Remove from oven and brush with melted butter. Yield:
8 pretzels.