Saturday, January 8, 2011

New Years Pretzel

New Years Pretzel... and everyday pretzel too!
New Years Pretzel
What You Need:
1 tbsp Acive Dry Yeast
1/2 cup Sugar + 2 tbsp Sugar
1 cup Warm Water (I use Hot Tap water-do not use boiling water)
2 Eggs
4 cups Flour*
1 tsp Salt
1 tbsp Coarse Kosher or Sea Salt
* more or less for elastic consistency
1 cup Powdered Sugar
1 tsp Vanilla
1 tsp Cream*
*more is icing is too thick.  Use more sugar if too thin.

To Start:
Mix the warm water with the 2 tbsp of sugar and yeast.  Cover with a wet towel and let the yeast activate for 10 minutes.  Next, whisk the eggs with the 1/2 cup sugar.  Combine egg mixture and yeast mixture in a large bowl.  Add the salt, and stir to combine.  Slowly add te four until the dough is an elastic but dense consistency.  Place the dough into a large greased pan, and cover with a wet wash cloth. towel.

To Proof:
Place a pan of water in the oven.  Heat the oven to 200 degrees Fahrenheit then turn off.  This will create a proof atmosphere with the water and warm temperature.  Place the pan of dough (with the towel on top) and let the dough rise for 1 hour.  Remove the dough and knead 10 times (no more).  Repeat by re-heating to 200, turning the oven off, then proofing.  After the second proof, separate the dough in half, and place each halve into a large greased pan, allowing the third time proofing to be spaciouis.  This will make the bread consistency soft and fluffy after we bake.  Proof again by repeating the oven heating, turning off, and letting the dough sit in the off oven for 1 hour. 

To Bake:
Remove the proofed dough and heat oven to 425 degrees Fahrenheit.  Form the dough into 1 large pretzel (or multiple pretzels if desired) and drizzle with oil.  Sprinkle dougthe coarse salt over the dough, and bake until golden brown, roughly 35-40 minutes (less if smaller).

Remove from oven and drizzle with the icing.  This is best fresh from the oven!  I like to add some butter and extra icing to mine! 

Enjoy!  Happy New Year!!!


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