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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Soft Pretzels   
    Categories: Breads, Snacks   
         Yield: 10 servings   
       
   MMMMM-------------------------WATER BATH------------------------------   
       3/4 c  (136 g) baking soda   
       1/4 c  (55 g) dark brown sugar   
      
   MMMMM---------------------------DOUGH--------------------------------   
     2 1/4    Teaspoons/(1/4 oz) packet   
              - active dry yeast   
         3 tb + 1 ts dark brown sugar   
     3 3/4 c  (510 g) bread flour   
         4 tb (57 g) unsalted butter; in   
              - pieces, room temp   
         2 ts Kosher salt   
      
   MMMMM-------------------------TO FINISH------------------------------   
         1 lg Egg; lightly beaten   
              Pretzel salt or coarse sea   
              - salt; for sprinkling   
       
     Prepare the baking soda for the water bath: Heat the   
     oven to 300 degrees. Cover a rimmed baking sheet with   
     foil. Spread the baking soda out onto the prepared sheet   
     and bake for 1 hour. Transfer to an air-tight container   
     until ready to use. (The baking soda loses volume after   
     it's baked. You'll need 1/2 cup of the baked baking soda   
     for the water bath in Step 7.)   
        
     Prepare the dough: In a glass measuring cup or small   
     bowl, combine 1 1/4 cups warm water with the yeast and 1   
     teaspoon of the brown sugar. Set aside until foamy,   
     about 5 minutes.   
        
     In the bowl of a stand mixer, combine the flour, butter,   
     salt and remaining 3 tablespoons brown sugar. Using the   
     paddle attachment, beat the mixture on low until the   
     butter is evenly distributed. Switch to the dough hook.   
     Add the yeast mixture and mix on medium-low until just   
     combined, then knead on medium speed until the dough   
     becomes smooth and elastic, 5 to 6 minutes. Wrap the   
     dough in plastic wrap and refrigerate for at least 8   
     hours and up to 24 hours. It will puff in the fridge but   
     will stop once it cools down.   
        
     Shape the dough: Set two silicone baking mats on two   
     rimmed baking sheets. (Do not use parchment, as the   
     dough will stick.) On an unfloured work surface, roll   
     and pat the cold dough out to an even 10-by-18-inch   
     rectangle. Using a pizza wheel (or a sharp knife) and a   
     ruler, cut the dough lengthwise into 10 (18-by-1-inch)   
     strips.   
        
     Working with one piece at a time, roll each strip into a   
     rounded rope, without making it longer. Shape the dough   
     into U, then twist the ends around each other and bring   
     them down to overlap the bottom. Transfer to one of the   
     prepared baking sheets. Repeat with the remaining   
     strips. Set the two baking sheets aside, uncovered, for   
          45    minutes.   
        
     After 45 minutes, heat the oven to 425 degrees, with   
     racks positioned in the upper and lower thirds of the   
     oven.   
        
     Prepare the water bath: To a deep 10-inch skillet, add 4   
     cups of water and the brown sugar; bring to a simmer on   
     medium-high. Stir in 1/2 cup of the baked baking soda.   
     (Discard any remaining baked baking soda or reserve for   
     another use.) Carefully transfer 1 to 2 pretzels, top   
     side down, to the water. Cook for about 10 seconds per   
     side and then use a slotted metal spatula to transfer   
     the pretzels back to the prepared baking sheet,   
     reshaping as necessary. Repeat with the remaining   
     pretzels.   
        
     Brush the pretzels with the beaten egg and sprinkle with   
     salt. Bake until deep golden brown, rotating the   
     positions of the baking sheets halfway through, 15 to 20   
     minutes. Serve warm.   
        
     By: Samantha Seneviratne   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Yield: 10 pretzels   
       
   MMMMM   
      
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