Recipe type: Snack, Appetizer
Author: Jillian
Serves: 10-12
- 2 tablespoons warm water
- 1 Tbsp active dry yeast
- 1 1/3 cups warm water
- 1/3 cup brown sugar
- 3 cups unbleached all purpose flour
- 1-2 cups white whole wheat flour
- 1/2 cup baking soda(for boiling water)
- coarse sea, or kosher salt for sprinkling
- mustard for enjoying
- Use a large mixing bowl
- Mix 2 Tbsp warm water with the yeast to dissolve it
- Then stir in the remaining warm water
- Stir in brown sugar
- Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball(you can make this without a standmixer, using your muscles instead)
- Dump dough out onto a floured work surface
- Knead the dough to make it smooth(a few minutes)
- Use enough flour on your work surface so the dough is not sticky
- Let dough sit for 5-10 minutes on your work surface
- Preheat oven to 475 degrees F.
- Butter 2 sheet pans(very important)
- Bring 2 quarts of water, and baking soda to boil in a large saucepan
- Cut dough up into golf ball size pieces
- Roll them into 1/2-inch thick worms
- Form a U then cross the ends, twisting at the middle
- Fold the ends back down to meet the U (which is now an O) and press to secure the dough
- Drop the dough knots into the boiling water by threes for 30 seconds
- Fish them out and place them on the greased sheet pan
- While the puffed up dough knots are still wet, sprinkle with coarse sea salt, or kosher salt
- Repeat with the rest of the dough
- Bake for sheet tray for 8-10 minutes, or until golden brown.
Recipe by Food Filled Life at http://foodfilledlife.com/2012/11/20/soft-pretzels/