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Add a photoServings: 6
Ingredients
- 1 env Active dry yeast
- 3 tsp Dark brown sugar
- 1 1/2 c. Hot water (105 to 110 degrees)
- 1 Tbsp. Salt
- 4 c. All-purpose flour Cornmeal and extra flour for dusting work surface Coarse kosher salt
Directions
- In a large bowl combine yeast, 1 1/2 tsp. brown sugar, and water and let stand 5 min till foamy and bubbly. Add in remaining sugar and salt and stir well. Add in the flour, 1 c. at a time, mixing by hand till well incorporated. Knead dough till smooth and has a sheen, about 7 min. Transfer to a bowl and let stand, covered, for 40 min in a hot place.
- Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pcs and roll out to desired length and thickness. (Note: thinner, crispier). Form dough into pretzel-shapes and transfer to a baking sheet which has been lightly dusted with cornmeal. Allow pretzels to rise for 30 min, uncovered.
- Preheat oven to 425 degrees. Bring a large pot of water to a boil.
- Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 min, flip and boil other side for 1 1/2 min. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 min till golden.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 418 | |
| Calories from Fat 29 | 7% |
| Total Fat 3.5g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2663mg | 111% |
| Potassium 355mg | 10% |
| Total Carbs 87.05g | 23% |
| Dietary Fiber 8.4g | 28% |
| Sugars 1.55g | 1% |
| Protein 11.8g | 19% |
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