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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 12 |
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For the seeded topping, generally use 8 tablespoons any combination of seeds/pepper/garlic/onion mixture to 1 tablespoon kosher or sea salt. Ingredients:
1 1/4 cups lukewarm water |
1 teaspoon sugar |
1 tablespoon active dry yeast |
1 1/2 teaspoons salt |
4 cups unbleached all-purpose flour (1 pound 1 ounce) |
1 tablespoon olive oil (to coat bowl) |
2 tablespoons baking soda |
2 quarts water |
1 egg, beaten with 2 tsp water |
kosher salt or coarse sea salt |
cumin seed |
caraway seed |
white sesame seeds |
black sesame seed |
poppy seed |
fresh ground black pepper |
dried granulated garlic |
instant instant minced onion |
Directions:
1. Combine the water, sugar and yeast in a large mixing bowl and set aside in a warm spot. After 10-15 minutes, the mixture should begin to foam and bubble.
2. Add the salt and about half of the flour; mix well with a wooden spoon. Turn the dough out onto a clean, floured surface and gradually knead in the remaining flour to form a smooth and elastic dough.
3. Continue to knead the dough for another 5 minutes before transferring to a clean bowl with the bottom coated with olive oil. Turn the dough in the bowl to coat all sides evenly with oil.
4. Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm, draft free place until doubled in bulk, about an hour.
5. In the meantime, stir together any combination of seeds, pepper, granulated garlic, dried minced onion and salt; set aside. (See description.).
6. Preheat the oven to 400 degrees. Punch the dough down and roll into a large log. Pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. To form a traditional pretzel shape, simply tie the dough into a loose knot pinching the loose ends across the loops. Transfer the pretzels onto greased baking sheets, being sure to leave generous amounts of room between them. Note: They will expand both as they rise and again as they boil and bake.
7. Cover the pretzels with a cloth and allow to rise again, about 5 - 10 minutes.
8. Combine the baking soda and the water in a saucepan and bring to a boil. Using a slotted spoon, carefully lower each pretzel in the boiling water until it begins to float, about 45 seconds to 1 minute. More than one may be boiled at a time, but be sure not to crowd the the pan as they will expand as they boil.
9. Drain each pretzel and transfer to a greased baking sheet, brush lightly with the egg-water mixture and sprinkle generously with the salt/seed mixture.
10. Bake in preheated 400 degree oven for about 20-24 minutes or until golden brown. Serve warm with hot mustard and maybe cold beer.
11. Store in an air-tight container and rewarm prior to serving.
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