Homemade pretzel knots
from Schooner HERITAGE
Ingredients
- 2 1/2 Cups all purpose flour
- 1/2 Teaspoon salt
- 1 Teaspoon sugar
- 2 1/4 teaspoons dry active yeast
- 1 Cup warm water (110* — 115*)
Dipping mixture
- 1/2 Cup warm water
- 1 teaspoon sugar
- coarse kosher salt
- 3 tablespoons melted salted butter
Directions
- Warm 1 cup water to 110 to 115 degrees measuring with thermometer. Dissolve sugar in water and add the yeast. Stir to dissolve and let set in warm space till activated and foaming.
- Mix flour and salt and pour activated yeast mixture over mixing thoroughly until a sticky dough has formed. Continue by kneading your dough with enough flour added to for a soft smooth ball. Cover and let rise for 30 minutes or until doubled in size.
- Preheat oven to 475*
- Once dough has risen, transfer to a clean work surface dusted with flour. Divide dough in equal pieces the size depending on how large you want your pretzels. Roll each piece in a long this rope, then twist and tie your knot making sure to tuck and pinch the ends to keep from untying as the dough rises.
- Dip each pretzel into warm sugar water mixture before placing on a pan, then sprinkle kosher salt on top. Let rise uncovered for 10 to 15 minutes
- Bake at 475* for 8 to 10 minutes or until golden brown on top. Remove from oven and brush tops with melted butter.
Enjoy warm with warm beer cheese (see next recipe) for the full Heritage hors d’oeuvres experience!
Category: Food and Recipes
