Doctor's Review: Medicine on the Move

December 15, 2017

Mike McColl

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Soft pretzels

Take matters into your own hands and whip up a batch of soft pretzels. These are delicious with honey mustard sauce.

1½ c. (375 ml) water, heated to 110°F (43°C)
1 tbsp. (15 ml) granulated sugar
2 tsp. (10 ml) fine sea salt
1 tbsp. (15 ml) active dry yeast
4½ c. (1.125 L) all-purpose flour
2 tbsp. (30 g) unsalted butter
1 tbsp. (15 ml) vegetable oil
½ c. (125 ml) baking soda
1 egg yolk
1 tbsp. (15 ml) water
¼ c. (60 ml) kosher salt

Combine the warm water, sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast on top. Let the mixture sit for 5 minutes, until it begins to foam. Add the flour and butter. Mix on low until the dough starts to come together. Mix on medium for 5 minutes or until the dough is smooth and comes together into a ball.

Grease a large, clean bowl with oil. Place the dough into the bowl, turning it to ensure it is well coated. Cover the bowl with plastic wrap and let sit in a warm spot for 1 hour or until the dough has doubled in size.

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Bring a large saucepan of water to a boil. Add the baking soda. While the water is heating, remove the dough from the bowl. Cut into 16 equal wedges. Roll each piece into a 12-inch (30-cm) rope. Make a “U” shape with the rope. Cross the ends over each other and press together at the bottom of the “U” to form a pretzel shape. Transfer to the baking sheet.

Add the pretzels, one at a time, to the boiling water for 30 seconds. Remove from the water and return to the baking sheet.

Beat together the egg yolk and water. Brush each pretzel with the egg wash then sprinkle with the kosher salt. Bake for 15 minutes or until the pretzels are dark golden brown and smell amazing. Cool for 5 minutes on a rack. Serve warm with honey mustard sauce. Makes 16 pretzels.

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