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Title: Hot Soft Pretzels
Categories: Cooking Import
Yield: 1 Servings
| 1 | pk | Active dry yeast |
| 3 | ts | Dark brown sugar |
| 1 1/2 | c | Warm water (105 - 110 degrees f.) |
| 1 | tb | Salt |
| 4 | c | All-purpose flour |
| Cornmeal and extra flour for dusting | ||
| , worksurface | ||
| Coarse kosher salt |
In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner,crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8860 By Angele Freeman
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