Categories: Pizza/flatbread
Ingredients
- 2 cups hot water
- 1 tablespoon sugar
- 1 envelope active dry yeast
- 5 cups all-purpose flour
- 1 tablespoon salt
- non-stick cooking spray
- 2 tablespoons baking soda
- 1 egg, beaten
- Topping Options: coarse Kosher salt, crushed graham cracker crumbs, cinnamon-sugar,
- vanilla icing and toasted almond slices
Directions
-
Place hot water and sugar in a small bowl. Stir until sugar has dissolved. Mix in the yeast and let sit 5 minutes. Combine the salt and flour in a large mixing bowl. Pour in the yeast liquid. Mix on low for 30 seconds with an electric mixer fitted with a dough hook. Continue to beat on medium speed until sides pull away from the bowl. If dough is still sticky, add more flour (1 tablespoon at a time).
- Transfer to a floured surface and knead until smooth. Place into an oiled bowl and cover with plastic wrap. Put it in a warm area and let rise until doubled. Punch dough down and divide into 16 even pieces. Roll one piece of dough at a time into 18-inch strips. (If you wish to make cream cheese-filled pretzels, stop here and follow the instructions below before proceeding.) Twist into a pretzel shape.
- Fill a large pot with 2-inches of water. Stir in baking soda and heat on medium-high. Place pretzels into water and poach 1 minute. Remove from water and place onto parchment paper-lined baking sheet. Brush pretzels with beaten egg and sprinkle on toppings. Bake at 450 degrees for 12-15 minutes until golden brown. Remove from oven. Serve hot with mustard or cheese dip. Enjoy!