- 1 ¼ cups lukewarm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- 2 tbsp butter
- 3 cups pastry flour, pus extra for handling dough
- 1 ¼ tsp salt
(half this recipe makes 16 Honest Pretzels)
Measure 1 ¼ cups lukewarm water in a 2-cup measuring cup. Measure 1 tsp yeast and t bsp sugar, and sprinkle both into the water.
Melt 2 tbsp butter over low heat. Measure 1 tbsp of the melted butter and put it in the cup of water. Place the remaining 1 tbsp of melted butter into medium-sized bowl and brush it around. Set the bowl aside.
Measure 3 cups of flour and 1 ¼ tsp salt and pour into a food processor. Turn on food processor and pour the water through the feed tube. Leave the dough in the food processor and sprinkle sum flour on your work area. Remove from processor and push the dough together into a smooth ball, adding more flour to your hands if sticky. Knead for 2-3 minutes.
Place the ball of dough in the buttered bowl, move around until it is covered with butter. Cover the bowl with a towl and let the dough rest for 1 hour.
After an hour, cut dough in half, wrap one half in plastic bag and place in refrigerator or freezer for later use.
Place pot of water on stove to boil, and turn oven to 450 degrees F. Spray or brush baking tray with a bit of oil.
Use scissors or pastry cutter to cut the dough into 16 parts.
One at a time, roll or stretch each piece into a snake that is 12 inches long.
Shape pretzels, pinch end together and let the shapes rest for 5 minutes.
After 5 minutes, place the pretzels into boiling water for 1 minute and then take them out quickly with a slipped spoon and place them on baking tray.
Lightly spray the pretzels on the tray with water. Sprinkle with salt if desired.
Bake in oven for 8 minutes. At that time, turn the pretzels over and spray them with water and cook for 7 more minutes.
Wait 5-10 minutes until cooled before eating.
Source Honest Pretzels, Mollie Katzen, Tricycle Press.