Mangu

pretzel

Next Dish: Lechona

A pretzel is a type of baked bread product made from dough most commonly shaped into a twisted knot. Pretzels originated in Europe, possibly among monastic communities in the Early Middle Ages. The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined and then twisted back onto itself. Pretzels may be either soft or hard, and are often sprinkled with coarse salt.

active yeast

granulated sugar

coarse sea salt

baking soda

Recipe

Ingredients:

  • 1 and 1/2 cups warm water (between 100-110 degrees F)

  • 1 packet active yeast (2 and 1/4 teaspoons)

  • 1 teaspoon salt

  • 1 tablespoon granulated sugar

  • 4 to 4 and 1/2 cups all-purpose flour

  • 2 large eggs

  • coarse sea salt, for sprinkling

  • 9 cups water

  • 1/2 cup baking soda


Instructions:

  1. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute.

  2. Add salt and sugar; stir until combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more.

  3. Remove the dough from the bowl and place it on a flat surface. Knead the dough for about 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes.

  4. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

  5. With a sharp knife, cut ball of dough into 1/3 cup sections. Roll the dough into a 20-22 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. In a large pot, bring 9 cups of water and the baking soda to a boil. Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Allow as much of the excess water to drip off.

  7. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.

  8. Beat the egg in a small bowl and brush the tops of the pretzels. This will give the pretzels a nice golden brown color.

  9. Bake for 12-15 minutes or until golden brown.

  10. Remove from the oven and serve warm. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days.