Directions: |
Directions:In the bowl of a stand mixer, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam.
Secure the hook attachment to the stand mixer, then add the flour and butter to the bowl and mix on low until ingredients are combined.
Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl. Approx 4-5 minutes.
Remove the dough from the bowl. Clean the bowl and the. Grease it with vegetable oil.
Return the dough to the bowl, cover with plastic wrap and place in a warm place for one hour or until doubled in size.
Preheat oven to 450º. And position the racks to the middle 2 positions of the oven.
Line 2 sheet trays with lightly oiled parchment paper.
In an 8 qt pot, stir together the 10 cups of water and the baking soda. Bring the mixture to a full boil.
While the water comes to a boil, turn the dough onto your work surface and divide it into 12 equal pieces. DO NOT flour your work surface. See note below.
Applying pressure, roll out each piece into an 18-20” rope. Fold each in half, twisting the two pieces around each other and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. Return twists to the cookie sheet.
One by one, carefully place each twist into the boiling water for 30 seconds. Remove each twist from the water using a large slotted spoon, return it to the cookie sheet. Brush the tops of the twists with the egg wash and sprinkle with kosher salt.
Bake twists until golden brown, 12-14 minutes, rotating the pans between racks and rotating pans, halfway through. Remove twists from the oven and allow them to cool for 5 minutes before serving. |
This recipe for Homemade Soft Pretzel Twists is from