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Bavarian Soft Pretzels
Category: Breads
Serves:
Rating:
(0)Ingredients:
3 1/4 cups unbleached bread flour 3 tbs unsalted butter 1 1/4 cups tepid water 1 tsp instant yeast 2 1/4 tsp sea salt 1/3 cup baking soda for boiling (note: you needn’t double this amount for a double recipe) Kosher salt and/or sesame seeds for topping
Directions:
In a large bowl, mix flour and butter and work butter into the dough with your fingers until evenly distributed. Add water and mix until absorbed, then add the salt to one side of the dough and yeast to the other side and work in both. Turn the dough out onto a floured counter top and kneed for 10 to 12 minutes until firm and smooth. Round dough into a ball and allow to rise, covered, in a oiled bowl at room temperature until light and springy, about 1 hour (it won’t double in size.) If you are doubling the recipe, divide the dough and cover one half. Proceed as for one batch, then repeat. Place the dough on a lightly floured counter top and from into a rectangle. Use a chef’s knife to cut into 8 equal pieces, form each piece into a ball, and allow to rest covered for about 5 minutes. Roll out each piece with your hands until it is about 18 inches long, tapering the ends slightly. To form the pretzels, grab hold of each end and cross the left end over the right with the looped portion nearest you. Now create a twist by crossing top piece under. Finally, lift the twisted ends and flip them over onto the loop. Press the ends down to seal. Place the pretzels on a oiled baking sheet, cover with plastic wrap, and refrigerate for 2-24 hours. When you are ready to make the pretzels, preheat the oven to 350 degrees and bring 4 quarts of water to a boil. Add the baking soda slowly and turn the heat down to a simmer. Place the pretzels into the boiling water one at a time, simmering on each side for 15 to 20 seconds. Remove from the water, draining well and return to the oiled baking sheet. Repeat until all pretzels are boiled. Sprinkle pretzels with kosher salt and/or sesame seeds and bake until they are a rich brown, about 35 minutes. Enjoy warm or at room temperature with a good mustard. They are best fresh, but can be stored, well sealed for a couple of days.