Food Network: Hot Soft Pretzels

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Hot Soft Pretzels
Recipe courtesy of Chef Jack McDavid of Jack's Firehouse, Philadelphia, PA

Ingredients
1 packet of active dry yeast
3 teaspoons dark brown sugar
1 1/2 cups warm water (105 - 110 degrees F.)
1 tablespoon salt
4 cups all-purpose flour
Cornmeal and extra flour for dusting worksurface
Coarse kosher salt

Directions
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.