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- A mall/gourmet taste treat
- a copykat recipe
Serves/Makes:2 dozen pretzels
- 1-1/2 cups (350 ml) warm water
- 1-1/8 tsp (6 ml). active dry yeast (1 1/2 pkg.)
- 2 tbsp (30 ml) brown sugar
- 1-1/8 tsp (6 ml) salt
- 1 cup (225 ml) bread flour
- 3 cups (700 ml) regular flour
- 2 cups (475 ml) warm water
- 2 tbsp (30 ml). baking soda
- coarse salt, to taste
- 2 to 4 tbsp (60 ml) melted butter
- Sprinkle yeast on lukewarm water in mixing bowl.
- Stir to dissolve.
- Add sugar and salt.
- Stir to dissolve.
- Add flour and knead dough until it is smooth and elastic.
- Let rise at least 1/2 hour.
- Prepare a baking soda bath with 2 cups (475 ml) warmwater and 2 tbsp (30 ml) baking soda, while dough is rising.
- Be certain to stir often.
- Pinch off bits of dough after it is done rising.
- Roll into a long rope, about 1/2 inch or less in thickness.
- Shape rope into a typical pretzel shape.
- Dip pretzel into soda solution and place onto a greased baking sheet.
- Allow pretzels to rise again.
- Bake in a 450 degree (225 C.) F. oven for about 10 minutes or until golden brown.
- Brush with melted butter, sprinkle with coarse salt.
- For Cinnamon Sugar Pretzels:
- Melt a stick of butter in a shallow bowl, big enough to fit the entire pretzel.
- Make a mixture of sugar and cinnamon in another shallow bowl.
- Dip the pretzel into the butter, coating both sides generously.
- Dip the buttered pretzel into the cinnamon sugar mixture.
- The longer and thinner you can make the dough rope,
the more like Auntie Annie's they will be.
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