Soft Pretzels

>> Tuesday, March 30, 2010

Adapted from Sugarlaws

1 teaspoon active dry yeast
Pinch of sugar
1/3 cup warm water
1 1/4 cups unbleached all-purpose flour
1-2 teaspoon organic sugar
1/2 teaspoon sea salt
1 tablespoon canola oil
3 tablespoon baking soda
1 cup hot water
EVOO (extra virgin olive oil) for brushing
garlic-salt or/and cinnamon-sugar for sprinkle

Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored.  Mix the yeast mixture with flour, sugar, salt and canola oil, and knead until combined well, about 5 minutes.  Let the dough rise in a ziplock until doubled in size, about 1 hour.  Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand, approximately 12 inches.  Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, twist it into a pretzel shape and place it on a baking sheet lined with parchment paper or cooking spray.  Repeat with the rest of the strands.  Dissolve baking soda into hot water and stir until dissolved.  Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet.  Bake for about 8 minutes, until golden brown.  Brush them lightly with EVOO and sprinkle 3 each with garlic-salt and 3 each with cinnamon-sugar.  Enjoy!


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