Use these Pretzel Twists as a substitute of breadsticks on the dinner desk. Or just eat them dipped in spicy German mustard as a snack.
Pretzel Twists
- Necessary Pretzel Dough
- ¼ cup (60 grams) baking soda
- 1 large egg, frivolously crushed
- 3 tablespoons (42 grams) unsalted butter, melted
- Kosher sea salt or desired toppings
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
- Show dough, and divide into 12 equal objects (about 3.5 ounces each). Starting from the center and dealing outward, roll each bit proper right into a log (18 to twenty inches prolonged and ¾ inch in diameter). Fold each log in half, twisting two objects spherical each other. Twist bottom end spherical excessive, tucking end into excessive loop. Place on prepared pans. Cowl and let rest for 5 to 10 minutes.
- Carry an enormous pot of water to a boil over medium-high heat, and add baking soda. (Be certain that pot is deep ample. If you add baking soda, the water will broaden an extra 2 inches.)
- Drop each twist into boiling water-baking soda decision for 30 seconds per side. Take away from water using an enormous slotted spoon. Place once more on prepared pans, and brush with crushed egg.
- Bake until golden brown, 10 to 13 minutes. Brush with melted butter, and sprinkle with salt or desired toppings.
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Be taught the complete article in Bake From Scratch Fall 2016.
