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Pretzel Salt Recipes
Pretzels
1 tablespoon sugar
1/4 ounce package active dry yeast
3 3/4 cups to 4 cups all purpose flour
1 large egg, slightly beaten
2 teaspoons Spice Barn Pretzel Salt
Stir together sugar, yeast, and 1 1/2 cups
lukewarm water (105 degrees to 110 degrees) in a glass measuring cup, then
let stand until foamy, about 5 minutes. Whisk together 3 1/2 cups
flour and 1 tablespoon table salt in large bowl. Add yeast mixture and
stir with a wooden spoon until it forms a dough. Dust work surface
with 1 tablespoon flour, then turn out dough and knead, gradually dusting
with just enough additional flour to make a smooth sticky dough, about 8
minutes. Return dough to bowl and cover tightly with plastic wrap; let
rise in warm place until doubled in bulk, about 45 minutes. Turn dough
out onto a work surface and cut into 8 equal pieces. using your palms,
roll 1 piece back and forth on a clean, dry work surface into a rope about
24 inches long. If dough sticks to your hands, lightly dust them with
flour. Twist dough into a pretzel shape. Transfer with your hands to
an oiled baking sheet and form 7 more pretzels in the same way, spacing them
1 1/2 inches apart. Let pretzels stand, uncovered, about 20 minutes.
Place oven rack in top third of oven and preheat to 425 degrees. Bring
a large pot of water to a boil. Using both hands, carefully add 3
pretzels, one at a time, to boiling water and cook, turning over once with
tongs, until pretzels are puffed and shape is set, about 3 minutes.
Transfer to a cooking rack. Repeat until all pretzels are cooked.
Line baking sheet with parchment paper and oil, then arrange pretzels on
sheet; brush lightly with some of egg and sprinkle with pretzel salt.
Bake until golden brown and lightly crusted, about 35 minutes. Cool. |
