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| (Click on image for larger view. Mustard, or nacho cheese?) |
I've never been able to decide whether I like these better with cheese or mustard - so I do both! I've just in the last couple of years realized how easy these are to make. They are time-consuming and labor intensive (and those of you who know me best understand these are my buzz words), but SO worth the wait, and such a pleasant aroma in the house as fresh bread bakes.
THE RECIPE
1 ½ C buttermilk
1 T granulated sugar
1 T sea salt
1 package active dry yeast
4 ½ C all purpose flour, plus more for kneading
3 T unsalted butter, melted
1 T olive oil
3 Quarts water
3/4 C baking soda
Stainless steel or other non-reactive stock pot
Parchment paper
2 sheet pans
Pan release spray
1 egg
1 T water
Kosher salt, to taste
Yield: 12 pretzels of average size - you can play with this count if you want larger or smaller pretzels.
Note: this recipe is based on a 70º environment. If your kitchen / prep area is cooler than this, for the rising step, you may want to set your oven to WARM for a minute, turn off then place the mixing bowl in there.
Warm the buttermilk over a low flame, to approximately 110° Fahrenheit. Stir in the salt and sugar, sprinkle the yeast over this mixture and set aside for approximately 10 minutes, until all the microscopic buggies have sacrificed their lives for the sake of bread and formed a foamy crust.
Sift the flour into a large mixing bowl. Make a well in the center, then gradually stir in buttermilk mixture and butter with a wooden spoon. Stir until a rough dough is formed, then turn out onto a well-floured surface. Knead for approximately 10 minutes until smooth and elastic, adding more flour as necessary.
Swish the olive oil in another mixing bowl, then press the dough to conform with the bottom of the bowl; cover with plastic wrap and set aside to rest. Let this rise until doubled in volume, approximately an hour.
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Set oven to 425º Fahrenheit. Line baking sheets with parchment paper and spray these with pan release spray.
Bring water to a boil (I reiterate, in a non-reactive pot; trust me on this one).
Turn the dough out onto working surface. Cut into 12 pie-shaped wedges.
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Roll each piece out, working from thick to thin ends, into a rope of 18". Work the rope into a flattened horseshoe shape with one third as the flat inner section.
Wrap the ends over each other.
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Wrap again into a knot.
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Fold over to the center, and round out the edges into the classic "pretzel knot" shape,
set aside onto a plate treated with pan release. Repeat with the other pieces of dough.
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set aside onto a plate treated with pan release. Repeat with the other pieces of dough.
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Beat the egg and water in a small bowl.
When pretzels are all ready, add baking soda to boiling water and reduce heat to medium high. Add the pretzels to the solution, one or two at a time. Boil each for 30 seconds. Add and remove these with a slotted spoon or skimmer.
Set boiled dough onto parchment paper (6 per sheet is perfect).
When pretzels are all ready, add baking soda to boiling water and reduce heat to medium high. Add the pretzels to the solution, one or two at a time. Boil each for 30 seconds. Add and remove these with a slotted spoon or skimmer.
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Brush each pretzel with egg wash and sprinkle with salt.
Bake for 14 - 17 minutes, checking to ensure even cooking. My oven has an inward bias, so I have to rotate the pans and invert levels every few minutes. When your pretzels have achieved a nice shade of golden brown, remove and cool on a wire rack.
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ENJOY, SAVOR, SHARE and be amazed!
