My brother David helped to develop this distinctive recipe for pretzels and now he's known for them. We'll soon be making them at the Food Nanny store for everyone to enjoy.
We hope you'll try this in your own home! Let us know how it goes!
xoxo
Liz & Lizi
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DAVID'S BAVARIAN PRETZELS
1 tsp sugar
4 tsp active dry yeast
1 3.4 c warm water
5 c White Kamut flour
1/2 c sugar
1 1/2 tsp French gray course salt
1 Tbsp canola or olive oil
1 Tbs honey
1/4 - 1/2 c warm water if needed
For Bath:
1/2 c baking soda and 4 c Hot tap water
French gray salt to sprinkle on top
1- Put 1 tsp sugar in a small bowl. Add yeast and 1 3/4 c warm water. Stir gently. Cover and let rise until foamy.
2- In a large bowl or electric mixer, add flour, sugar and salt. Mix. Add yeast mixture, oil, and honey. Mix thoroughly with a dough hook or wooden spoon. Add up to 1/2 c 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.
3- 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.
4- 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 rop 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 the rest of dough into pretzels.
5- Spray a baking sheet with oil. In a 9x13 inch pan, mix 4 coups 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.
Top Moments in this Video:
00:00 David's Bavarian Pretzels - The best thing he does
00:49 Add the yeast, water, sugar and flour
04:07 Working the dough by hand
08:12 Create the Bath for the Pretzels
09:00 How to shape a pretzel with a double twist
10:20 French salt makes the pretzel right
11:13 How to shape a stuffed pretzel
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