03/01/13
Food & Wine Editor
A Homerun Of A Snack

Have an easy time making this salty street food in your own kitchen.

Photo Galleria: 

There’s nothing I like more than biting into a soft, warm pretzel, (smothered in mustard) but rarely can I find such a treat outside of a ballpark or street vendor. Fortunately, Daphna Rabinovitch at The Kosher Scoop has an easy, quick and fun way to prepare this scrumptious snack at home. 

Here’s what you’ll need:

2          tbsp     granulated sugar

2-1/2    tsp       dried active yeast

2          tbsp     canola oil

1/2       cup      bread flour

1/2       tsp       salt

1/2       tsp       dried mustard

2          cups    (approx) all purpose flour

3          tbsp     baking soda

1          tbsp     Pretzel salt

Directions:

1. In large bowl, combine 1 tbsp of sugar with 1 cup warm water. Sprinkle yeast. Let stand for 10 minutes or until frothy.
2. Stir canola oil into yeast and sugar mixture. Add in bread flour, salt and mustard. Stir in enough of all-purpose flour until it becomes soft and doughy. Transfer dough to a lightly-floured surface. Sprinkling surface with extra floured as needed to prevent dough from sticking, knead dough for 8 to 10 minutes or until soft and no longer sticky. Cover with plastic, and let rise for 30 minutes.
3. With a knife, cut dough into 12 pieces. Roll each into an 18-inch rope. Form a U shape with 1 rope, then twist ends together twice. Fold twisted portion backward along center of U shape to form a circle; gently press ends of rope onto dough to seal. Place dough onto a baking sheet that is lined with parchment paper. Repeat with remaining ropes. Cover ropes and let rise for 30 minutes.
4. Preheat oven to 450F degrees.
5. Bring a large pot of water to a boil, and add baking soda and remaining tablespoon of sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks; drain well. Return pretzels to baking sheet; sprinkle with pretzel salt
6. Bake in center of preheated oven until golden brown and cooked through, about 15 minutes.

editor@jewishweek.org

Last Update:

03/01/2013 - 13:27

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