Ingredients
- 1½ c. water
- 2¼ tsp. dry active yeast
- 1 tsp. brown sugar
- 4 c. bread flour
- 4 tbsp. unsalted butter
- 1 tbsp. molasses
- 2.13 tsp. salt
- 1 large egg white
- ¼ c. baking soda
- 2 tbsp. coarse salt
Directions
- Make the dough: Coat a large bowl with vegetable oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl, stir until yeast dissolves, and let sit for 5 minutes. Stir in the flour, butter, molasses, and 2 teaspoons salt. Transfer the dough to a lightly floured surface and knead -- incorporating additional flour as necessary -- until dough is smooth and elastic -- about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
- Shape the pretzels: Preheat oven to 400 degrees F. Punch down dough, turn out onto a lightly floured surface, and knead for 5 minutes. Divide into 15 two-ounce pieces. Form each piece into a ball, roll each ball out to a 1/2-inch-thick "rope," and twist each rope into a pretzel shape. Cover and let rise for 15 minutes. Whisk together the egg white, 1 tablespoon water, and the remaining salt in a small bowl and set aside. Bring 4 cups of water and baking soda to a boil. Poach pretzels 2 at a time for 30 seconds on each side. Transfer pretzels to a parchment-lined baking pan, brush lightly with the egg-white mixture, and sprinkle with the coarse salt. Bake until golden -- about 15 minutes. Serve warm with Cheese and Mustard Dipping Sauce.
Source: countryliving.com
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