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No-Knead pretzels dough can be made in advance and then molded and bake when needed. Dissolve the yeast in the lukewarm water in a medium-size bowl. Add the sugar, salt, butter, egg, and 3 cups of the flour. Beat this with an electric mixer until it is smooth. Using a wooden spoon, stir in enough of the remaining flour, a cup at a time, to make a stiff dough. Turn it out onto a floured surface and form it into a smooth ball. Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate for four to six hours.2 packages dry active yeast 1 3/4 cups lukewarm water 1/4 cup sugar 2 teaspoons salt 4 tablespoons butter, softened 1 egg 6-6½ cups all-purpose flour Egg Wash 1 egg 1 tablespoon water coarse salt After it has almost doubled in bulk, punch down the dough and divided it in half. Keeping the remaining dough covered with a cloth as you work, cut off walnut sized pieces and roll into 8-inch ropes and form into pretzel shape pressing the where the dough intersects to flatten it. Place on a greased baking sheet. Repeat with remaining dough and let rise for about thirty minutes. Preheat the oven to 400°F. Beat the egg and water together
to make the egg wash, then brush each pretzel with the wash and sprinkle
with coarse salt. Bake for twelve o fifteen minutes or until golden. |
| 2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |