Show #417

Recipe By: ©2000 eric villegas
Serving Size: 6

Ingredients:

3 tablespoons maple sugar, preferably from Michigan
1 (1/4-oz) package or (2 1/2 teaspoons) active dry yeast
1 cups water, warmed (105-110 degrees)
1 tablespoon sea salt
4 cups unbleached all-purpose flour, organic preferably from michigan
1/2 cup baking soda
3 1/2 quarts water, for boiling the pretzels
1 large egg, lightly beaten with bit of salt, for glazing
pretzel salt or kosher salt, for sprinkling on the pretzels

Directions:

To proof and prepare the yeast

Stir together maple sugar, yeast, and 1 cup lukewarm water (105 to 110°F) in a glass measuring cup or small bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam or "proof", you need to discard and begin again with new yeast.)

To make the dough

Add the 4 cups of unbleached flour and 1 tablespoon of sea salt in bowl of a stand mixer. Add the proofed yeast mixture and blend slowly with the dough hook until the dough masses together. Gradually increase the speed to medium adding additional flour if necessary to achieve a smooth sticky dough (the dough should retain a sheen and not appear too floury) about 6-8 minutes.

Remove the bowl from the machine and cover tightly with plastic wrap, then let dough rise in a draft-free place (an empty off-oven is perfect) at room temperature until doubled in bulk, about 45 minutes.

To shape the pretzels

Turn out dough onto a clean work surface and into 6 equal strips and roll each out like a rope. Using your palms, roll 1 piece back and forth on a clean dry work surface into a horseshoe shape with the bottom of the horseshoe closest to you. Pull the ends towards each other as if you were making a circle but instead cross then wrap one around each other placing each end on opposite sides of the pretzel loop. If dough sticks to your hands, lightly dust them with additional flour.

Transfer pretzel with your hands to an oiled baking sheet and repeat with the rest of the dough in same manner, spacing them 1 1/2 inches apart. Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F.

To boil the pretzels

Bring a wide 6-quart pot filled with 3 1/2 quarts of water to a boil with the baking soda.

Using both hands, carefully add the pretzels, 1, 2 or 3 at a time(depending on the circumference of your pot), to the boiling water and cook for about 2 minutes, turning over once with tongs, until pretzels are puffed and shape is set, about a minute or about 3 minutes total. Transfer parboiled pretzels to a rack to cool. Repeat with the remaining pretzels in batches if necessary.

To bake the pretzels

Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt. Bake until golden brown and lightly crusted, about 20 -30 minutes.

Cool 15 minutes, then serve warm with ball park mustard.