A TASTE OF OKTOBERFEST!
love these, and only allow myself this many carbohydrates is when the splurge is worth it, like these, preferable even with mustard as strange as that may seem.
~ Sabrina
– Whisk together the flour, malt syrup, yeast, and salt in the bowl of a stand mixer. Add the lukewarm water, then fit the mixer with a dough hook and mix. Coat a large bow with nonstick cooking spray, transfer the dough to the bowl, and mist the top of the dough with nonstick cooking spray. Cover with plastic wrap.
– Line a baking sheet with parchment paper; coat with nonstick cooking spray. Shape each portion into a small round and place on the prepared baking sheet. Cover with plastic wrap; let rest.
– Roll and stretch each portion into a rope, leaving the middle thicker. Form into a U shape; cross the ends twice. Press the ends into base of U shape. Return the shaped dough to the baking sheet. Wrap with plastic wrap.
– Before baking, make sure the pretzels are frozen solid. Bring water to a boil and pour into a heatproof bowl just large enough to hold one pretzel. Add the baking soda and stir until the soda dissolves. Let the mixture come to room temperature. Lift out the pretzel and let the excess water drip back into the bowl. Return the pretzels to the baking sheet.
– Preheat the oven. Brush the egg wash on the pretzels. Sprinkle with kosher salt. Bake until deep golden brown. Remove from the oven and let cool on racks.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...