By: KEIRA SANDERS
Staff Writer
Ingredients-
- 1 tablespoon barley malt syrup or dark brown sugar
- 2 tablespoons lard or softened unsalted butter
- 2 tablespoons instant yeast
- 6 cups (about 30 ounces) bread flour
- 1 tablespoon plus 1/2 teaspoon kosher salt
- Boiled water and baking soda solution, for dipping
- Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)
Time: 1 1/12 hours
Makes: 12 pretzels
Preparation-
Step 1: In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until the mixture becomes thick.
Step 2: Turn out onto the counter (or attach a dough hook to the mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest for 5 minutes.
Step 3: Roll out each piece into a rope about 22 inches long. (For traditional shapes, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of the fat. Then gently spread out the “shoulders” of the pretzel. Transfer shaped pretzels to an ungreased baking sheet.
Step 4: Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
Step 5: Heat oven to 425 degrees. Then, add about ¼ of a cup baking soda to boiling water. Dip the pretzels on each side for 15 seconds.
Step 6: Sprinkle pretzels with salt. Bake for about 15 minutes or until deep brown. Remove to a rack and serve warm.