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Soft Pretzels

Source of Recipe


Marie Ostrosky (from Cooking Live, Episode: Carnival Food)



List of Ingredients



• 1 Tbsp sugar
  
• 1 Tbsp active dry yeast (one ¼-ounce envelope)
  
• 5 to 6 cups all-purpose flour
  
• 1 Tbsp salt
  
• 2 tsp canola oil
  
• 2 Tbsp baking soda
  
• 1 large egg
  
• Coarse or pretzel salt
  
• Vegetable-oil cooking spray
  






Instructions



1. Pour 2 cups hot water into bowl of electric mixer with dough hook. Check water with instant-read thermometer to register about 110° F. Add sugar; stir to dissolve. Sprinkle with yeast; let sit 5 minutes; yeast should bubble. Beat 1 cup flour into yeast on low until combined. Beat in salt and 4 cups flour until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1½ minutes. Add ½ cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add ½ cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about 10 times until smooth.
   
   
2. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
   
   
3. Heat oven to 450° F. Lightly spray 2 baking sheets with cooking spray. Set aside. Punch down dough; remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2½ ounces each), and wrap in plastic. Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet. Let dough rest until it rises slightly, about 15 minutes.
   
   
4. Meanwhile, fill large shallow pot with 2 inches water. Bring to a boil. Add baking soda. Reduce to simmer; transfer 3 or 4 pretzels to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
   
   
5. Beat egg with 1 tablespoon water. Brush pretzels with egg wash. Sprinkle with salt. Bake 12 to 15 minutes, until golden brown. Let cool on wire rack. Pretzels are best when eaten the same day, and will keep at room temperature, uncovered, for 2 days. Do not store in covered container.
   
   Makes 16 servings.