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| Mall Pretzels |
"Big chewy pretzels like the ones offered inside the mall! You can also alternative garlic salt or cinnamon sugar for the coarse salt if you wish."
Ingredients :
- 1 (.25 ounce) bundle lively dry yeast
- 2 tablespoons brown sugar
- 1 1/8 teaspoons salt
- 1 half of cups warm water (110 degrees F/forty five stages C)
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water (110 levels F/forty five stages C)
- 2 tablespoons baking soda
- 2 tablespoons butter, melted
- 2 tablespoons coarse kosher salt
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 3H |
|---|
- In a huge blending bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups heat water. Stir in flour, and knead dough on a floured floor until clean and elastic, about eight minutes. Place in a greased bowl, and flip to coat the surface. Cover, and allow upward thrust for one hour.
- Combine 2 cups heat water and baking soda in an eight inch square pan. Line 6 baking sheets with parchment paper.
- After dough has risen, cut into 12 portions. Roll each piece into a three foot rope, pencil skinny or thinner. Twist into a pretzel form, and dip into the baking soda solution. Place onto parchment protected baking sheets, and permit upward thrust 15 to twenty minutes.
- Preheat an oven to 450 levels F (230 tiers C).
- Bake inside the preheated oven for 8 to 10 minutes, or till golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Notes :
- When forming the ropes, roll each one to approximately half of the period you need, then set it apart at the same time as you roll the rest. By the time you get lower back to the primary rope, it's going to have rested sufficient to roll in addition.
- A three-foot lengthy rope will make a pretzel approximately 8-inches in diameter. Plan on the use of one baking sheet for every pretzels.
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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