Dough: 1 cup water 3 cups white bread flour 1/4 cup sugar 1 tsp salt 2 TB butter 1 tsp fast rise yeast OR 3 tsp active dry yeast
Pretzel wash: 1 egg, beaten 2 TB white vinegar
Topping: 2 TB kosher salt
Place dough on lightly floured surface. Roll dough into an 8-inch by 16-inch rectangle. Use pizza cutter to cut into long, narrow strips about 3/4 inch wide. Bend one strip into a "horseshoe." Cross your hands, picking up one end of the strip with each hand. Uncross your hands, placing the dough in the pretzel shape. Lift one end at a time, and dab a bit of water to connect the top strip ends to the bottom layer. Repeat with every strip and put on lightly greased baking sheets. Let rise for 1 hour or until double in size. Preheat oven to 375 degrees. Brush with pretzel wash. Sprinkle with kosher salt. Bake until golden brown, about 15 - 18 minutes.
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Date: 2008-04-11 12:24 am (UTC)Dough:
1 cup water
3 cups white bread flour
1/4 cup sugar
1 tsp salt
2 TB butter
1 tsp fast rise yeast OR 3 tsp active dry yeast
Pretzel wash:
1 egg, beaten
2 TB white vinegar
Topping:
2 TB kosher salt
Place dough on lightly floured surface. Roll dough into an 8-inch by 16-inch rectangle. Use pizza cutter to cut into long, narrow strips about 3/4 inch wide. Bend one strip into a "horseshoe." Cross your hands, picking up one end of the strip with each hand. Uncross your hands, placing the dough in the pretzel shape. Lift one end at a time, and dab a bit of water to connect the top strip ends to the bottom layer. Repeat with every strip and put on lightly greased baking sheets. Let rise for 1 hour or until double in size. Preheat oven to 375 degrees. Brush with pretzel wash. Sprinkle with kosher salt. Bake until golden brown, about 15 - 18 minutes.