|YES, YES, YES with mustard please.|
Ps. I would've put some jalapenos on top if I had any.
|Letting the yeast rise.|
I must confess.
This is a smell that I dislike.
|Sectioning and rolling.|
|Egg washing and salt sprinkling.|
|Before oven time.|
from A Cozy Kitchen
1 1/2 cups warm water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for bowl
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tablespoon water
Pretzel salt or coarse salt to sprinkle
1. Combine water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes until foamy.
2. Add the flour and butter. Using the dough hook attachment of the mixer, mix on low speed until well combined. Gradually increase the speed until the dough is pliable and smooth.
3. Remove the dough from the bowl. Oil the bowl and return the dough to the bowl and cover with plastic wrap. Let stand in a place with warm temperature for 50 to 55 minutes until dough has doubled in size.
4. Preheat the oven to 230 degrees C. Line baking pans with parchment paper and brush with veg oil.
5. Bring the 10 cups of water and the baking soda to boil in a saucepan.
6. Roll and portion out the dough and shape them.
7. Place the pretzels into the boiling water, not more than 3 at a time for 30 seconds. Drain, and place on the oiled parchment sheets.
8. Brush the pretzels with the egg yolk mixture and sprinkle with the salt.
9. Bake until golden in color, around 12 to 15 minutes. Cool for 5 minutes before serving.
It's actually not that hard, it's the clean up that's bothering! And having a mixer just does wonders! It's brilliant! I plan to buy a Kitchenaid Mixer for myself very soon!