Pretzel

With all the baking we've been doing, I wanted to make a simple treat for the family.  PRETZELS!!!! Make it savory, sweet, burger bun, the possibilities are endless!  

INGREDIENTS:

• 1 and 1/2 cups warm water 
• 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
• 1 teaspoon salt
• 1 Tablespoon brown sugar or granulated sugar
• 1 Tablespoon unsalted butter, melted and slightly cool
• 3 and 3/4-4 cups all-purpose flour, plus more for work surface
• coarse sea salt for sprinkling
• Sesame seeds (optional)
  BAKING SODA BATH
• 1/2 cup baking soda
  
• 10 cups water
  INSTRUCTIONS:
• 1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.

                      

2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. 
3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats if you have them. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
5. Roll the dough into a 20 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

6.  Brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. Sprinkle the brushed pretzels with your toppings. The egg wash will help the salt stick.  

**For chewier pretzel, bring baking soda and 10 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. 

7. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt, sesame seeds or whatever toppings you want (we've also tried it with garlic salt.  Perfect accompaniment withy your pasta dishes). Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking.
8.  Bake for 12-15 minutes or until golden brown.
9. Remove from the oven and serve warm with mustard, honey, honey mustard (my fave) or spicy nacho cheese sauce.  YUM!!! 
Pretzels may be stored in an airtight container or ziplock bag.

**Cinnamon Sugar Pretzels: Skip the coarse salt topping. Bake as directed.  Meanwhile, melt 4 Tablespoons of unsalted or salted butter. Brush the baked and warm pretzels with melted butter then dip the tops into cinnamon and sugar mixture.