Contains gluten. And not much else.
Original recipe courtesy of Abby and Saul, adapted by Alison.
You will need…
2 2/3 cups plus ¼ cup hot water between 110 degrees and 115 degrees
4 ½ tsp active dry yeast
2/3 cup brown sugar, divided between the first 1 tbsp and the remaining sugar
8 cups of flour
Salt
1 tbsp baking soda per 1 cup water for boiling in
Olive oil for greasing the pan
In an extra-large bowl, whisk the hot water and yeast until the yeast dissolves.
Add 1 tbsp of the brown sugar and begin the ten minute proofing period to make sure the yeast is alive and to activate it. If the yeast begins to bloom by minute 7, add the remainder of the brown sugar, whisk gently, and then continue to proof for the final 3 minutes. (If nothing happens, start again with new yeast.)
Add the flour gradually, stirring constantly with a wooden spoon, 1 cup at a time. When you can’t incorporate the flour any longer, put the remainder of the flour on the counter, and begin to knead it in. Remember to dip your hands in flour, too, so the dough doesn’t stick to you too much while you’re kneading.
Knead approximately ten minutes, or until the dough is smooth and tacky, similar to the texture of a preemie cabbage patch kid’s head, yet more sticky than soft.
Line cookie sheets with aluminum foil, then grease with olive oil, and sprinkle with salt. Set aside.
Pinch off pieces of pretzel dough about the size of golf balls. Shape into pretzels.
To Boil:
Preheat oven to 475 degrees for the final bake.
Fill a frying pan with water. For each cup of water in the pan, add 1 tablespoon of baking soda. Bring the water to a gentle boil.
Use a spatula to lower each pretzel into the frying pan. Count very slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used.
Sprinkle salt on top of the pretzels and put them in the oven.
Bake for 8 minutes at 475 degrees, until golden-brown.
Enjoy! These would be especially good as burger rolls! :-)
Original recipe courtesy of Abby and Saul, adapted by Alison.
You will need…
2 2/3 cups plus ¼ cup hot water between 110 degrees and 115 degrees
4 ½ tsp active dry yeast
2/3 cup brown sugar, divided between the first 1 tbsp and the remaining sugar
8 cups of flour
Salt
1 tbsp baking soda per 1 cup water for boiling in
Olive oil for greasing the pan
In an extra-large bowl, whisk the hot water and yeast until the yeast dissolves.
Add 1 tbsp of the brown sugar and begin the ten minute proofing period to make sure the yeast is alive and to activate it. If the yeast begins to bloom by minute 7, add the remainder of the brown sugar, whisk gently, and then continue to proof for the final 3 minutes. (If nothing happens, start again with new yeast.)
Add the flour gradually, stirring constantly with a wooden spoon, 1 cup at a time. When you can’t incorporate the flour any longer, put the remainder of the flour on the counter, and begin to knead it in. Remember to dip your hands in flour, too, so the dough doesn’t stick to you too much while you’re kneading.
Knead approximately ten minutes, or until the dough is smooth and tacky, similar to the texture of a preemie cabbage patch kid’s head, yet more sticky than soft.
Line cookie sheets with aluminum foil, then grease with olive oil, and sprinkle with salt. Set aside.
Pinch off pieces of pretzel dough about the size of golf balls. Shape into pretzels.
To Boil:
Preheat oven to 475 degrees for the final bake.
Fill a frying pan with water. For each cup of water in the pan, add 1 tablespoon of baking soda. Bring the water to a gentle boil.
Use a spatula to lower each pretzel into the frying pan. Count very slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used.
Sprinkle salt on top of the pretzels and put them in the oven.
Bake for 8 minutes at 475 degrees, until golden-brown.
Enjoy! These would be especially good as burger rolls! :-)