MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Soft Pretzels
 Categories: Breads, Snacks
      Yield: 10 Servings

MMMMM-------------------------WATER BATH------------------------------
    3/4 c  Baking soda (136 g)
    1/4 c  Dark brown sugar (55 g)

MMMMM---------------------------DOUGH--------------------------------
  2 1/4 ts Env active dry yeast (1/4 oz)
      3 tb Dark brown sugar; +1 ts
  3 3/4 c  Bread flour (510 g)
      4 tb Unsalted butter (57 g); in
           - pieces, room temperature
      2 ts Kosher salt

MMMMM-------------------------TO FINISH------------------------------
      1 lg Egg; lightly beaten
           Pretzel salt or coarse sea
           - salt; for sprinkling

  Prepare the baking soda for the water bath: Heat the oven to 300°F.
  Cover a rimmed baking sheet with foil. Spread the baking soda out
  onto the prepared sheet and bake for 1 hour. Transfer to an
  air-tight container until ready to use. (The baking soda loses
  volume after it's baked. You'll need 1/2 cup of the baked baking
  soda for the water bath in Step 7.)

  Prepare The Dough:

  In a glass measuring cup or small bowl, combine 1-1/4 cups warm
  water with the yeast and 1 ts of the brown sugar. Set aside until
  foamy, about 5 minutes.

  In the bowl of a stand mixer, combine the flour, butter, salt, and
  remaining 3 tb brown sugar. Using the paddle attachment, beat the
  mixture on low until the butter is evenly distributed. Switch to
  the dough hook. Add the yeast mixture and mix on medium-low until
  just combined, then knead on medium speed until the dough becomes
  smooth and elastic, 5 to 6 minutes. Wrap the dough in plastic wrap
  and refrigerate for at least 8 hours and up to 24 hours. It will
  puff in the fridge but will stop once it cools down.

  Shape The Dough:

  Set 2 silicone baking mats on two rimmed baking sheets. (Do not use
  parchment, as the dough will stick.) On an unfloured work surface,
  roll and pat the cold dough out to an even 10x18" rectangle. Using
  a pizza wheel (or a sharp knife) and a ruler, cut the dough
  lengthwise into ten (18x1") strips.

  Working with one piece at a time, roll each strip into a rounded
  rope, without making it longer. Shape the dough into U, then twist
  the ends around each other and bring them down to overlap the
  bottom. Transfer to one of the prepared baking sheets. Repeat with
  the remaining strips. Set the two baking sheets aside, uncovered,
  for 45 minutes.

  After 45 minutes, heat the oven to 425°F, with racks positioned in
  the upper and lower thirds of the oven.

  Prepare The Water Bath:

  To a deep 10" skillet, add 4 cups of water and the brown sugar;
  bring to a simmer on medium-high. Stir in 1/2 cup of the baked
  baking soda. (Discard any remaining baked baking soda or reserve
  for another use.) Carefully transfer 1 to 2 pretzels, top side
  down, to the water. Cook for about 10 seconds per side and then use
  a slotted metal spatula to transfer the pretzels back to the
  prepared baking sheet, reshaping as necessary. Repeat with the
  remaining pretzels.

  Brush the pretzels with the beaten egg and sprinkle with salt. Bake
  until deep golden brown, rotating the positions of the baking
  sheets halfway through, 15 to 20 minutes. Serve warm.

  Recipe by Samantha Seneviratne

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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