**Special thanks to Gwen Magazine (a girly/variety magazine -- very cool.) for letting us reprint their recipe!** mailto:gwenmagzne@aol.com?subject=SubscribetoGwenplease
INGREDIENTS:
1-1/2 cups proofed batter (360 ml)
1 cup hot water (240 ml)
2 TBS butter (30g)
3 TBS sugar (45g)
2 tsp salt (10g)
5-1/2 cups flour (1320g)
1 egg yolk
2 Tbs thick cream or evaporated milk (30ml)
coarse salt
Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft center
Let all ingredients and utensils come to room temperature.
Add the 2 TBS butter, the TBS, sugar, and the 2 tsp salt to the cup of hot water. Cool to lukewarm.
Put the proofed batter into a warm bowl. Add the water mixture after it has cooled.
Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
Turn out onto a floured board and knead in approximately 1-1/2 cups more of the flour.
The dough will be very stiff.
Place the dough in a greased bowl, turn over, and cover. Let set for 2 hours to proof.
On a board which has been scraped clean of flour break of pieces of the dough about the
size of a large egg. Roll each piece out with the palm of your hands until it is about 18 inches long and about 1/2 inch in diameter (46cm x 1-1/4cm). Twist into the shape of a pretzel.
Place on a greased cookie tin. Brush them with egg yolk mixed with the 2 TBS cream or evaporated milk. Cover and place in a warm 85F (30C?) degree spot for 30 minutes for proofing.
After proofing, brush again with the egg and cream mixture, and sprinkle with coarse salt.
Bake in a preheated 425F (218C) degree oven for 15 minutes.
Remove and cool on wire racks. Voila!
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