BIG SOFT PRETZELS
etymology of the word Pretzel
From Middle High German brēzel, from Old High German breztella, from Italian bracciatello, Latin bracchiātus meaning “have branches like arms”, pine trees have branches, Mighty Pines Cocktail Co., full circle.
MAKES 8 pretzels
2 cups lukewarm water
1 Tbsp instant dry yeast
1 Tbsp sugar
2 Tbsp neutral oil or melted butter
5 cups all-purpose flour
2 tsp salt
for boiling the pretzels
1/2 cup baking soda
2 Liters of water for boiling
for garnishing the bagels
sesame seeds (or poppyseeds if you prefer)
coarse salt
This is an easy dough to work with. No long rising or proofing times.
Preheat the oven to 450˚F.
Make the dough in a stand-up mixer. Start with the warm water, sugar and yeast. Let them get frothy for 5 minutes while you measure the rest of the ingredients and get your water on to boil.
After 5 minutes add the oil, salt and flour. Pop in the dough hook and mix dough for 10 minutes on medium speed. After 2 minutes, scrape down the sides of the bowl and get every little bit of flour into the action.
Turn the dough out onto a lightly floured counter. Knead the dough a bit by hand so the dough ball becomes smooth and round.
Divide the dough into 12 pieces.
Roll out each piece into a 20 inch long snake. Twist and tie each of them into a pretzel shape. It took some figuring out, but we managed. If your water is boiling, add the baking soda and stir until it dissolves (watch out, it can foam up)
Drop the pretzels two at a time into the baking soda water for 30 seconds and then lift them out with a slotted spoon and place them onto a parchment-lined baking sheet. Immediately sprinkle with salt and sesame seeds.
When all the pretzels have been dunked and sprinkled, then you can get them all in the oven.
Bake for 15 minutes. Let the cool just long enough so you can handle them.
We like to mix our own mustard blend.
A mayo, grainy, hot sauce mixture.
