Soft Pretzels
2 t. active dry yeast
1T dark brown sugar, divided
1 1/2 c. very warm water (110 degrees)
1 T salt
4 c. flour
1/4 c coarse kosher salt
Yields 24 pretzels
Cooking Day
In a large bowl, combine yeast, 1 1/2 t brown sugar and water and let stand for 5 minutes, until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour 1 cup at a time, mixing by hand until well inforporated. Knead dough until smooth and elastic, about 7 minutes. Transfer dough to a greased bowl and let stand in warm place, covered for 40 minutes. Wrap dough in plastic wrap, place in freezer bag and freeze.
Serving Day
Defrost dough slightly either in microwave on defrost setting or by thawing on countertop. Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll each piece out into ropes of desired length and thickness. Note, thinner = crispier. Form dough ropes into pretzel shapes and allowpretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees. Bring a large pot of water to a boil. Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes. Flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a cooling rack to drain for one minute. Arrange pretzels on a baking sheet lightly dusted with cornmeal and springkle pretzels with kosher salt. Bake for 20 minutes or until golden brown.
1T dark brown sugar, divided
1 1/2 c. very warm water (110 degrees)
1 T salt
4 c. flour
1/4 c coarse kosher salt
Yields 24 pretzels
Cooking Day
In a large bowl, combine yeast, 1 1/2 t brown sugar and water and let stand for 5 minutes, until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour 1 cup at a time, mixing by hand until well inforporated. Knead dough until smooth and elastic, about 7 minutes. Transfer dough to a greased bowl and let stand in warm place, covered for 40 minutes. Wrap dough in plastic wrap, place in freezer bag and freeze.
Serving Day
Defrost dough slightly either in microwave on defrost setting or by thawing on countertop. Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll each piece out into ropes of desired length and thickness. Note, thinner = crispier. Form dough ropes into pretzel shapes and allowpretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees. Bring a large pot of water to a boil. Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes. Flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a cooling rack to drain for one minute. Arrange pretzels on a baking sheet lightly dusted with cornmeal and springkle pretzels with kosher salt. Bake for 20 minutes or until golden brown.
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