Recipe: Basic Pretzels

BASIC PRETZELS

1 tablespoon active dry yeast
1 cup warm water (100-115 degrees F)
4 tablespoons light brown sugar, divided use
3 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 cup hot water
1 egg, lightly beaten
Toppings of your choice (coarse salt, seeds, etc.)

Preheat the oven to 450 degrees F.

In a large mixing bowl, combine the yeast, water, and 1 tablespoon brown sugar. Add the remaining brown sugar and mix until well-incorporated.

Add the flour and salt and mix with your hands or a wooden spoon until the mixture forms a smooth dough. If the mixture is dry, add 1 to 2 tablespoons water. Knead the dough until smooth, about 7 to 8 minutes. Place the dough in a bowl sprayed with nonstick cooking spray, cover with plastic wrap, and let it rest overnight in the refrigerator.

Punch the dough down, then turn it out onto a lightly floured work surface and cut it into pieces, depending on the size and type of pretzel you want to make. Place the pretzels on a parchment-lined baking sheet, cover them with plastic wrap, and let them rise at room temperature for 45 minutes, or until they have doubled in size.

Combine the baking soda and hot water in a bowl. Dip the risen pretzels in the baking soda bath, then return them to the baking sheet and brush them with egg. Sprinkle with the desired toppings.

Bake the pretzels for 15 minutes, or until they are golden brown (time will depend on size). Let them cool on the baking sheet for 5 to 10 minutes before eating.

Source: The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack by Priscilla Warren