B.J. Lofback / Riff's Fine Street Food
2 tsp active dry yeast
1/8 cup warm water
2 tsp dark brown sugar
4 1/2 cups Bread Flour
1 1/4 cups warm water
1 T salt
3 T salted butter
1 T honey
1/2 cup Baking soda
4 cups warm water
Pretzel salt, course sea salt or course kosher salt. Dissolve yeast and brown sugar in 1/8 cup warm water set aside until bubbly and active. In a stand mixer with dough hook add yeast mixture and 1-1/4 cups warm water. On low speed add flour, salt butter and honey. Knead in mixer until soft and supple. Allow to rise until doubled in refrigerator. Punch down and cut into balls (4 to 6 oz. depending on how large you want your pretzels). Allow dough balls to rise on kitchen counter until ready to roll. Roll into desired shape and lay on cookie sheet inside refrigerator. Prepare baking soda solution. When pretzels are cold dip into baking soda solution and place on cookie sheet sprayed with non-stick spray. Sprinkle with pretzel salt (or sea/kosher salt). Bake pretzels in 400 degree oven until golden brown. Serve immediately or store in freezer and reheat in 350 oven.
