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Instructions |
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Combine all of the ingredients in a bowl and mix together until it forms a ball. I start with 2 cups of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it'll form a nice ball that I can knead by hand. Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny.
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Before shaping, start preheating the oven to 425 degrees.
Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily. I let them relax again and then gave each a third roll and stretch session before they were as long and thin as I wanted (about 15 inches long and about as big around as my index finger). They'll nearly double in width while baking, so it is ok to roll them out quite thin. Shape the pretzels.
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If you want to boil them, bring a pot of water to a boil. Dunk each of the pretzels into the boiling water for 5 seconds, then place them onto a baking sheet and sprinkle with coarse salt (I use the kosher stuff that is easy to find at the grocery store) or other toppings. Place them on a baking sheet, brush them gently with an egg that has been whisked, then sprinkle with coarse salt or other toppings.
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Bake at 425 degrees for about 15 minutes or until golden brown.
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Originally Submitted
2/10/2008
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