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Pretzel Bread




Source of Recipe


Internet


List of Ingredients




1 Tbsp. sugar
1 pkg. active dry yeast
2 cups warm water (105°-115°)
2 tsp. salt
2 Tbsp. peanut or cooking oil
2½-2¾ cups bread flour
2 cups whole-wheat flour
6 cups water
1 16-oz. bottle amber beer or ale
3 Tbsp. baking soda
2 Tbsp. barley malt syrup or molasses (optional)
1 large egg, beaten with 2 Tbsp. water Kosher salt or coarse sea salt
Spicy and sweet mustards (for dipping)


Recipe



Lightly grease 2 baking sheets; set aside. In a medium bowl stir together sugar, yeast, and the 2 cups warm water. Let stand 5 minutes until the yeast is dissolved and the mixture foams and bubbles up. Add the 2 teaspoons salt and the oil; stir to combine.

In a large mixing bowl stir together 2 cups of the bread flour and the whole-wheat flour. Add the yeast mixture in 2 additions, mixing well with a wooden spoon after each. Stir in as much of the remaining bread flour as you can with the spoon.

Turn dough out onto a floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic, kneading 3 to 5 minutes total. (Or, use an electric mixer fitted with a dough hook to knead the dough on low speed until it pulls away from the sides of the bowl and feels smooth and elastic. Transfer dough to a well-floured surface.) Cover dough and let it rest 10 minutes.

For poaching liquid, in a 4-quart Dutch oven stir together 6 cups water, the beer, baking soda, and barley malt, if desired. Bring to a simmer.

Roll dough on the floured surface into a 14x9-inch rectangle. Cut in half to make two 7x9-inch rectangles, then cut each half into 8 strips. Roll each strip into a 14-inch rope; twist each into a pretzel shape. Using a slotted spoon, gently place the pretzels into the poaching liquid without crowding (about 3 at a time). Poach 30 seconds, then remove pretzels from liquid with a slotted spoon and place seam-side down on prepared baking sheets.

Using a pastry brush, lightly brush each pretzel with egg mixture and sprinkle top with kosher salt. Bake in a 350° oven 11 to 13 minutes, or until bottoms are golden brown. Serve warm with mustards. Makes 16 pretzels.