Bob le Chef’s Giant Pretzels
Bob le Chef’s Giant Pretzels
Rating: (1 rated)
  • 2 teaspoons (10 ml) instant dry yeast
  • 1 cup (250 ml) warm water
  • 3 cups (750 ml) flour
  • 2 tablespoons (30 ml) brown sugar
  • 2 tablespoons (30 ml) vegetable oil
  • 12 cups (3 litres) boiling water
  • 2/3 cup (150 ml) baking soda
  • Coarse salt
  • Preparation
  • Place instant dry yeast in warm water and combine (i.e., stir gently until combined, if there is a small deposit on top, do not worry).
  • In the bowl, pour about two-thirds of the flour.
  • Add oil, sugar and yeast mixture and stir until dough forms.
  • Knead dough by hand (folding it on itself) and form a smooth ball.
  • Place in a lightly oiled bowl, cover with a dry cloth and let rise for about 1 hour.
  • Preheat the oven to 230 °C (450 °F).
  • On a work surface dusted with the remaining flour, cut dough into equal pieces (about 8).
  • Shape each piece into a long 1.5-cm in diameter rope.
  • Tie into pretzels or other shapes.
  • In a large pot of boiling water, add baking soda (which will make for crispier pretzels).
  • With a slotted spoon, gently place one pretzel at a time in the water and cook for about 10 seconds on each side.
  • Remove and place on a baking sheet lined with parchment paper.
  • Sprinkle generously with coarse salt and bake for about 6 minutes.
  • Serve warm with prepared mustard.
  • Description
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