CATEGORIES
INGREDIENTS
- Cooking Time: 2 Hr. 10 Min.
- Servings: 2 dozen pretzels
- Preparation Time: 30 minutes
- 1/2 cup light brown sugar
- Water
- 2 envelopes arrive dry yeast
- 1/4 cup vegetable oil
- 5 3/4 cup all-purpose flour, plus more for kneading
- 3/4 cup baking soda
- 1 large egg beaten with 1 Tbps. Of water
- Flaky salt, such as Maldon
- Yellow Mustard for serving
DIRECTIONS
- In a large bowl stir the brown sugar into two cups of warm water until dissolved. Sprinkle East over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil in 3 cups of the flower. Need in the remaining 2 and 3/4 cups of flour; the dough will be slightly sticky.
- Transfer the dough to a floured work surface and knead until silky, about 3 minutes; if the dough is very sticky, needing up to 1/4 cup more flour. Transfer the dough to a large, oiled bowl, covered with plastic wrap, and let stand at room temperature
- until doubled in bulk, about 45 minutes.
- Preheat the oven to 450 degrees Fahrenheit. Line three large cookie sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into 9 in Stick about 1/2 inch thick. Transfer the sticks to the prepared cookie sheets, leaving at least two inches between them. Let stand uncovered until puffed about 25 minutes.
- In large deep skillet for the baking soda into two quarts of water and bring to a simmer over high heat. Reduce the heat to moderate. Using to sort of spoons, carefully transfer 6 pretzel sticks at a time to the simmering water thirty seconds, turning once; at about one cup of hot water after before cooking the second batch of pretzels. Pretzels pretzel sticks paper towels to drain, then return them to the cookie sheets, placing them evenly.
- Brush the pretzel sticks with egg wash and sprinkle with salt bake until richly browned, about 10 minutes. Serve warm or at room temperature, with mustard.
