Categories: Bread
Ingredients
- 1/2 cup light brown sugar
- 2 cups warm water about 110 degrees
- 5 1/2 teaspoons active dry yeast
- 1/4 cup vegetable or canola oil
- 5 3/4 cups all-purpose flour plus more for kneading
- 3/4 cup baking soda
- 1 large egg beaten with 1 tablespoon of water
- 1 Tablespoon of butter for buttering parchment
Directions
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In a large bowl of stand mixer, combine the brown sugar and 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and 3 cups of the flour. Knead in the remaining 2¾ cups of flour; the dough will be slightly sticky. Knead until smooth and silky, about 3 minutes. If the dough is very sticky, knead in up to ¼ cup more flour.
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Transfer the dough to a large, greased bowl, cover with plastic wrap and let stand at room temperature until doubled, about 45 minutes.
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Preheat the oven to 450°. Line 3 large baking sheets with parchment paper and butter the paper. Punch down the dough and turn it out onto a floured surface. Knead the dough lightly, flatten it out and cut it into 24 equal pieces. Roll each piece into a 7-8 inch stick about ½ inch thick. Transfer the sticks to the prepared baking sheets, leaving at least 2 inches between them. Let stand uncovered until puffed, about 25 minutes.
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Heat up 1 cup of hot water on burner. Keep hot until needed. (Or heat in microwave.)
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In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to medium. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for a total of 30 seconds. Turning once after 15 seconds. Add about 1 cup of hot water before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheets, spacing them evenly.
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Brush the pretzel sticks with the egg wash and sprinkle with salt. Bake until deeply browned, about 10 minutes. Serve warm or at room temperature.