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| Pretzels
To give the pretzels this characteristic nice, golden brown colour, they are dipped into water and soda. Many recipes ask for boiling water, but pretzels are not bagels. The chemical reaction of the soda and the heat is to take place in the oven, not in the pot. This is exactly what creates the lovely glaze. 2 1/2 C. unbleached all-purpose flour 1/2 tsp salt 1/2 tsp sugar 1 package (1/4 oz.) active dry yeast 7/8 to 1 C. warm water 1/2 C. warm water 2 T. baking soda kosher salt 4 cups water 2 tbs. baking soda 2 tbs. coarse salt Place all of the dough ingredients into a bowl and beat by hand or machine until well combined. Knead the dough for about 5 minutes, until it is soft, smooth and quite slack. Flour the dough and place it in a plastic bag, allowing it to rest in a warm place for 30 minutes. Prepare two baking sheets by spraying them with non-stick vegetable or line with baking paper and preheat oven to 475F. Combine the 1/2-cup warm water and the baking soda in a glass bowl, making sure the baking soda is thoroughly dissolved, or it will make a splotchy glaze. Transfer the dough to a lightly greased work surface and divide it into eight equal pieces (about 2 1/2 ounces each). Allow the pieces to rest uncovered for 5 minutes Roll each piece of dough into a long, thin rope (about 28 to 30 inches long) and form into a pretzel. Dip each pretzel in the baking- soda wash for about 1/2 minute, drain on paper towel to remove excess water and place them on the baking sheets. Sprinkle lightly with kosher salt. Bake the pretzels for 12 to 15 minutes or until they are golden brown, reversing the baking sheets halfway through. Remove the pretzels from the oven to a cooling rack and leave 10 minutes before serving. Pretzels are best fresh from the oven and spread with butter. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |