Ballpark Pretzels
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
1 1/4 cup lukewarm water
1 teaspoon sugar
1 tablespoon active dry yeast
1 1/2 teaspoon salt
4 cups flour, as needed
1 tablespoon olive oil
4 teaspoons baking soda
1 quart water
1 egg, beaten with
2 teaspoons water
kosher salt, to taste
Directions:
Combine water, sugar and yeast in a mixing bowl; set in a warm spot. After 15 minutes, it should begin to foam and bubble. Add the salt and half the flour; mix well with a wooden spoon.
Turn dough onto a floured surface; gradually knead in enough of the remaining flour to form a smooth dough. Knead for 5 minutes; transfer to an oiled bowl and coat evenly with oil. Cover bowl with a towel; set in a warm, draft-free spot until doubled in bulk, about 30 minutes.
Preheat oven to 450 degrees F.
Punch dough down and roll into a log. Divide evenly into equal pieces; roll each into a 16- to 18-inch rope. Shape pretzels into a traditional pretzel by tying dough into a knot and pinching ends across loops.
Combine baking soda and water in a saucepan and boil. Lower each pretzel in boiling water until it floats, about 30 seconds. Drain; transfer to a greased baking sheet. Brush with egg mixture; sprinkle generously with kosher salt.
Cover pretzels with a cloth and let rise again for 5 minutes. Bake for 15 minutes. Serve hot with cold beer and mustard.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1918/Ballpark-Pretzels107784.shtml
Recipe ID: 78657
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