•  2 1/4 cups (11.25 ounces) all-purpose flour (see note)
  •  1/2 teaspoon salt
  •  1 teaspoon sugar
  •  1 tablespoon instant yeast
  •  1 cup (8 ounces) warm water


  •  1/2 cup (4 ounces) very hot water
  •  2 tablespoons baking soda
  •  Coarse, kosher salt
  •  3 tablespoons butter, melted


  1. In a large bowl or the bowl of an electric mixer, add the
    flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour,
    if needed, a bit at a time to form a soft, smooth dough that clears the sides
    and bottom of the bowl. It should be soft but not overly sticky.
  2. Knead for 4-5 minutes until the dough is soft and stretchy.
    Grease the inside of a gallon-size ziploc-type bag with nonstick cooking spray
    and place the dough inside. Close the bag, leaving room for the dough to
    expand, and let it rest for 20-30 minutes (or up to 60 minutes) until doubled
    in size. Alternately, the dough can rise in a lightly greased, covered bowl.
  3. Preheat oven to 500°F. The high heat ensures the pretzels
    will brown beautifully on the outside while staying soft and chewy on the
    inside. Line two half sheet pans with parchment paper and lightly grease with
    cooking spray.
  4. Transfer the dough to a lightly greased or floured work
    surface, and cut the dough into four thick strips. Cut each strip of dough into
    about 6-8 pieces. It doesn’t have to be exact.
  5. Combine the very hot water and baking soda and whisk to
    combine well.
  6. Dip each pretzel bite in the baking soda solution (this
    helps give the pretzels a nice, golden-brown color). Let the excess liquid drip
    off before placing the pretzel bites a couple inches apart on the prepared
    baking sheets.
  7. Sprinkle the pretzel bites with coarse, kosher salt. Allow
    them to rest, uncovered, for about 10 minutes.
  8. Bake the pretzels for 7-8 minutes until golden brown.
  9. Remove the pretzels from the oven, and immediately brush
    them with the melted butter. Keep brushing the butter on until you’ve used it
    all up; it may seem like a lot, but that’s what gives these pretzels their
    ethereal taste. Serve warm or at room temperature.

This Recipe adapted from this –>> SITE

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