Saturday, August 27, 2005


Pretzels (makes 16)
2 cups warm water
1 tbs sugar
2 tsp salt
1 tbs butter
1 large egg, plus another for glaze
5 ½ cups all-purpose flour
1 tbs active dry yeast
2 tbs baking soda (for poaching)
coarse kosher salt

For bread maker: In the mixing bowl of a bread maker that is large enough to accommodate 2lb loaves, add water, sugar, salt, butter and egg. Add flour so that the liquid is covered, then add yeast. Program machine for dough setting.

When cycle is complete, turn dough out onto a lightly-floured surface and knead a few times to work out air bubbles. Incorporate a little more flour if dough is too sticky to work with. Divide dough in half, then each portion in half again until you have 16 equal pieces. Roll one piece at a time into a 20-inch rope and cross the ends over twice. Fold over into a pretzel shape. Let rest about 10 minutes.

Meanwhile, fill a large pot with 2-inches of water and bring to a boil. Add baking soda and reduce to a simmer. Carefully drop in 3-4 pretzels at a time and poach for one minute. Transfer to 2 large, Silpat-lined baking sheets.

Whisk egg together with 1 tsp of water and brush over pretzels. Sprinkle with salt and bake at 450-degrees for 12 minutes, until golden. Transfer to a cooling rack.

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