I love Saturdays! I don't typically have plans, and my sister and nieces usually come over and spend a good portion of the day with me. Since I'm single, cooking for one is often challenging. More often than not, I cook enough for 4 or 5 and then end up getting so sick of the food by the 4th or 5th round of leftovers that I never make the dish again. Saturday's and Sundays are days when I can really dedicate time to cooking, and get serious about the food I'm making since I have enough company to help me "test and consume". Thank goodness for a sister and nieces that are willing to try my plethora of random and crazy recipes.
This Saturday I decided to make several things and once they're done, I'll post if they're good enough :-) However, this recipe I already know is good enough. Pretzels!!!!! They consistently fulfill my desire for fresh, warm, yeasty, salty bread. I have tried dozens of recipes for pretzels and am usually disappointed. Until I met Alton Brown... OK, I met his TV persona, but that persona really gives some great lessons and recipes to back up his culinary genius. He is amazing, and if you really want to learn how to do something like making puff pastry, or pickles, I encourage you to seek out an Alton lessons via the food network or YouTube. He always explains why and how certain recipes work, and why he does and does not do things certain ways. His lessons are always ones that you can apply to your everyday cooking and his recipes are sure to become favorites. I also appreciate that he usually tells you how to make a basic thing, like French Toast that is excellent on it's own, but that is equally suitable for additions to your taste. Like Orange juice or coconut milk (I think I may have just had a genius thought of my own right there, french toast made with coconut milk?... I'll let you know later).
Anyhow, I'm a little A.D.D. today. here goes the recipe for Pretzels!
Ingredients
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrapand sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
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