Tasty Tuesdays

Soft Pretzels

• 3 1/2 C (1/2 kg) of flour
• 4 Tbsp. (36 g) brown sugar
• 2 tsp. (12 g) salt (sea salt preferably)
• 1 Tbsp. (12 g) yeast, dissolved in 1 C (237 g) water that's fairly warm but not hot (120°F, 49°C)
• 1 Tbsp. (14 g) baking soda mixed dissolved in 1 C (237 g) boiling water
• 1 egg beaten with 1 teaspoon water in a small bowl

1. Mix brown sugar, salt, and the yeast and water mixture in a food processor or a large mixing bowl. Add flour and mix until the dough is smooth. If the dough is sticky, add a little more flour. If possible, let the dough sit overnight in a plastic container in the fridge.
2. 
   Divide the dough into 4, 6 or 12 pieces. Roll each piece into a rope. If you're working with 12 pieces, make the ropes very thin, a little bigger than a pencil. If you're making 4, you can roll them to about cigar thickness and 36 inches (almost a meter) long.
3. 
   Shape a single rope into an upside down "U" on your table. Bring the ends together and twist them as shown.
4. 
   Bring them to the top of the pretzel. Flatten the ends with your fingers and press in the dough to secure, making it look like a pretzel. Place on a greased cookie sheet.
5. Repeat the previous two steps with the remaining pieces of dough and place them on the cookie sheet, too.
6. Allow the pretzels to raise for 30 minutes -- until they've about doubled in size.
7. 
   Brush with the water-soda solution. Or, for a chewier crust, mix 2 Tbsp. (24 g) baking soda with 4 C (1 kg) boiling water and drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner.
8. 
   Brush the pretzels with the egg and water mixture. This gives the pretzel a nice, shiny glaze. Then sprinkle with toppings like:
   
   • coarse salt (see Tips below)
   
   • garlic and Parmesan cheese
   
   • Cinnamon and sugar
   
   • sesame seeds
9. Bake in a pre-heated oven 400° to 450° F (225° C) for 12 to 15 minutes or until well browned. Carefully remove from the oven and place on a sheet of aluminum foil to cool.

*Recipe from WikiHow