MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: German Soft Pretzel Sticks
Categories: Breads
Yield: 24 Sticks
1/2 c Light brown sugar
Water
1/2 oz (2 env) active dry yeast
1/4 c Oil
5 3/4 c A-P flour; more for kneading
3/4 c Baking soda
1 lg Egg
+=BEATEN WITH=+
1 tb Water
Flaky salt
Yellow mustard; to serve
In a large bowl, stir the brown sugar into 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 2 3/4 cups of flour; the dough will be
slightly sticky.
Transfer the dough to a floured work surface and knead
until silky, about 3 minutes; if the dough is very
sticky, knead in up to 1/4 cup more flour. Transfer the
dough to an large, oiled bowl, cover with plastic wrap
and let stand at room temperature until doubled in bulk,
about 45 minutes.
Set the oven @ 450 F/232 C.
Line 3 large cookie sheets with parchment paper and
butter the paper. Punch down the dough and turn it out
onto a floured work surface. Knead the dough lightly,
flatten it out and cut it into 24 pieces. Roll each
piece into a 9" stick about 1/2" thick. Transfer the
sticks to the prepared cookie sheets, leaving at least
2" between them. Let stand uncovered until puffed,
about 25 minutes.
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 moderate. Using 2 slotted spoons,
carefully transfer 6 pretzel sticks at a time to the
simmering water 30 seconds, turning once; add about 1
cup of hot water after before cooking the second batch
of pretzels. Transfer the pretzel sticks to paper towels
to drain, then return them to the cookie sheets, spacing
them evenly.
Brush the pretzel sticks with the egg wash and sprinkle
with salt. Bake until richly browned, about 10 minutes.
Serve warm or at room temperature, with mustard.
Recipe by Grant Achatz
RECIPE FROM:
https://www.foodandwine.com
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