Recipe courtesy of Jack McDavid
Hot Soft Pretzels
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 318
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 67
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 341
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.