1-1/2 cups warm (110º) water
1 Tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4-1/2 cups all-purpose flour (approx.)
2 Tablespoons butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten
1 Tablespoon water
Pretzel salt or Kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, Clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
1 Tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4-1/2 cups all-purpose flour (approx.)
2 Tablespoons butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten
1 Tablespoon water
Pretzel salt or Kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, Clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
No comments:
Post a Comment