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MyCookbook Member: Goo33
Recipe Category: Snacks
Recipe Preparation Level: difficult
2 1/4 cups lukewarm water, divieded
3/4 t. malt syrup (at health food store) or dark corn syrup
3/4 t. granulated sugar
2 1/4 t. active dry yeast (1 package)
7 1/2-9 cups all-purpose flour
1 1/2 t. salt
1/3 cup buttermilk
1 T. canola oil
For the browning solution and topping:
3 cups lukewarm water
2 cups granulated sugar
3 T. baking soda
1/2-1 T. coarse salt
-In a large bowl, combine 1/4 cup water, malt syrup or corn syrup and sugar. Sprinkle in yeast and stir until dissolved.
-In another bowl, whisk 7 1/2 cups flour and salt.
-To yeast mixture, add remaining 2 cups of water, buttermilk and oil. Gradually add flour mixture, stirring until a soft dough forms.
-Turn dough out onto lightly floured surface and knead, adding flour if necessary, until smooth and elastic, about 10 minutes. (alternative, mix and knead the dough in a standup mixer fitted with a dough hook).
-Lightly oil a large boul. Place dough in bowl, turning to coat. Cover with plastic wrap, and let rise in a warm plaace until just puffy but not doubled in bulk, 45 to 60 minutes.
-Dust 2 baking sheets with flour.
-Punch down dough. Turn out onto work surface and knead several times. Divide dough in to 12 equal pieces. Keep remaining pieces covered, roll one piece into a 36 inch rope, lightly flouring work surface if necessary. Shape dough into a pretzel. Repeat with remaining pieces.
-Place pretxels 2 inches apart on prepared baking sheets. Let pretzels rise, uncovered at room temp. until slightly puffy, 20-30 minutes.
-Refrigerate, uncovered, until dough feels leathery, 10 to 15 minutes.
To Make browning solution and bake pretzels:
-Place rack in upper third of oven; preheat to 450 degrees. Lightly oil wire racks or coat them with nonstick spray.
-In a large bowl, combine water and sugar, stirring until sugar has dissolved. Stir in baking soda.
-Dip pretzels one at atime into browning solution and place 2 inches apart on prepared racks.
-Sprinkle evenly with salt.
-With a sharp paring knife, make a 2-3 inch horizontal slash across the bottom of each pretzel.
-Place wire rack directly into oven. Bake pretzels for 15 to 20 minutes, switching position of rack halfway through baking time.
-Cool on the racks.
-This are best served the day they are baked but will keep, well-wrapped, in the freezer for up to 1 month. Reheat frozen pretzels on a baking sheet in a 350 degree oven for 10-15 minutes.
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