David's Bavarian Pretzels
The Food Nanny
- 1 tsp White sugar
- 4 tsp Red Star active dry yeast
- 1 ¾ Cups Warm water between 100-110 degrees
- 5 Cups Kamut white flour
- 1/2 Cup White sugar
- 1 ½ tsp Fleur del Sel or French Gray Salt
- 1 tbsp Canola Oil
- 1 tbsp honey
- 1/4 to 1/2 Cup More warm water if needed
1/2 Cup Baking Soda
4 Cups Hot water (as hot as you can get it out of the tap) French Gray Salt as desired for sprinkling on the Pretzels.
Put 1 teaspoon of sugar in a small bowl. Add yeast and 1¾ cups warm water. Stir gently. Cover and let rise until foamy.
In a large bowl or electric mixer, add flour, sugar and salt. Mix. Add yeast mixture, oil and honey. Mix thoroughly with dough hook or wooden spoon. Add up to ½ cup more warm water as needed to get a firm dough consistency. Turn out onto lightly floured surface and knead by hand or with mixer for 7-8 minutes.
Put a few drops of olive oil in a large bowl and place dough in it, turning over once. Cover with plastic sprayed with cooking spray. Let rise for 1 hour.
Preheat oven to 450º. Push dough out on counter to about 12x18 inches using palms or rolling pin. Cut into 10-12 pieces. Roll each piece by hand into a rope about 20 inches long. Shape into a pretzel by crossing dough left over right, then twist and pinch down to secure the ends. Set aside on counter. Continue shaping rest of dough into pretzels.
- Spray a baking sheet with oil. In a large bowl mix the hot water and soda together. Mix until dissolved. Immediately dunk each pretzel into the hot soda mixture. Place on greased baking sheet, sprinkle with French Gray Salt as desired. Place in the oven and bake for 8 minutes.
Spray a baking sheet with oil. In a 9x13 inch pan, mix 4 cups hot water and baking soda until dissolved. Immediately dunk each pretzel into warm soda water. Let drip back into bowl for 2 seconds and place on baking sheet. Sprinkle with French gray coarse salt as desired. Place in oven and bake for 8 minutes (or until golden brown), then brush on melted butter. Serve hot or place on cooling rack to cool.
Butter, Cinnamon and Sugar
FN Alfredo sauce Book 1 Page 71
FN Marinara sauce. Book 1. Page 70 ( use San Marzano tomatoes, if possible)
Homemade cheese sauce Book 1 Page 208
Cut into pretzel bites, before baking
Sprinkle the Pretzels with freshly grated Parmesan Cheese before baking. Add Pepperoni before baking.
Dip in garlic butter after baking