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Pretzels, Caraway Rye




Source of Recipe


Internet


List of Ingredients




2 cups warm water (110F)
1 tablespoon active dry yeast
3 cups bread flour
2 cups rye flour
2 tablespoons sugar
2½ teaspoons kosher salt
coarse salt for topping
2 tsp caraway seed

Water bath

6 cups water
2 tablespoons baking soda
2 tablespoons sugar



Recipe




Add the water and sugar to the yeast and set it aside for 5 minutes.
Mix the bread flour, rye, and salt together.
Add the flour to the yeast mixture and mix on medium speed until a dough forms.
Knead with a dough hook for 5 minutes or by hand for 8 o 10 minutes.
The dough will be slightly soft and just a little tacky but not sticky.
Put in a greased bowl and cover with plastic wrap. Let rise for about 2 hours - or until double.
Preheat the oven to 450F
Grease two cookie sheets.
Heat the water to a simmer.
Deflate the dough and knead gently.
Divide it into 16 equal pieces.
Roll each piece into an 18 inch rope.
Make a loop with each rope and cross over the ends.
Cross the ends once more and bring the loop over the ends to make a pretzel shape.
Repeat with each rope.
Add the baking soda and sugar to the water.
Slide three pretzels at a time into the water.
Cook for 2 minutes then turn and cook one more minute.
Remove from the water, let drain, place on cookie sheet and sprinkle with caraway seed and coarse salt.
Repeat until all of the pretzels are done.
Bake in the 450 degree F. oven for 12 to 15 minutes or until golden.