Place the  flour into a medium size bowl or into the bowl of a stand mixer. Add yeast, water, oil and salt and mix with a wooden spoon (or using the dough hook) until well combined then knead the dough with the machine for 3-4 minutes or by hand for 5-6 minutes until dough becomes smooth and elastic.

Turn the dough out onto a floured surface and knead it a few times and form a ball. Place dough into a lightly greased bowl, cover with a plastic foil and set it aside to rise for 45 minutes or until doubles in size.

Turn dough out onto your working surface and using a Dough Scraper, divide the dough  into 6 or 7 portions. Roll each section, one at a time into a long rope, about 24 inches long, and form into a pretzel by drawing ends together as making a circle, then twist ends and press down on opposite sides.

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Place them 1 inch apart on a greased baking sheet or a baking sheet lined with parchment paper.

Preheat the oven to 375 F.  While the oven is preheating, prepare the pretzels with the eggwash.

Make the eggwash:

Break an egg into a small bowl; add a spash of milk and whisk it together until well mixed.

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Using a Silicon Brush brush each top with the eggwash, then sprinkle with coarse salt or sesame seed as you prefer.

Bake for 15 to 18 minutes or until  they become golden brown.

Remove from oven an let cool before serving.

Makes: 6 large  pretzels

• The ideal temperature for dissolving yeast is typically between 100°F and 110°F (37°C to 43°C). If you don’t have a thermometer, the easiest way to know is to place some water on your wrist. It should feel comfortable warm,  not hot.

TIP:
You can replace 1 cup all-purpose flour with 1 cup whole wheat flour and replace coarse salt topping with sesame seeds to make them less salty.

 

Bon Appetite!

Leia

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