A Little Personal History:
Description Text
Description:
| Categories: | Snack, bread |
| Servings: | 6-8 pretzels |
| Time: | – Preparation: 30 minutes – Resting: 1 hour – Cooking: 15 minutes |
| Equipment: | large mixing bowl, measuring cups and spoons, large baking sheet, basting brush |
| Difficulty: | Medium |
Ingredients:
- 1 Tbs butter
- 1 cup flour
- 1 egg (beaten)
- Kosher Salt
Procedure:
- Follow directions for Beer Bread. The only difference is rest in mixing bowl at room temperature for 1 hour and use greased baking sheet instead of round baking bowl.
- Grease baking sheet with butter.
- Beat egg in small bowl and set aside.
- Sprinkle flour on cutting board and transfer 1/4 cup dough to floured board. Roll out dough until it’s about 18″ long. Sprinkle flour on cutting board as needed.
- If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
- Place on greased baking sheet.
- Brush the pretzel with egg.
- Sprinkle coarse salt onto the egg.
- Pre-heat oven at 425°F and bake for 15 minutes.
Advanced Preparation:
Tips, Notes, and Variations:
- See also: Lars’s Beer Bread
