Soft Pretzels
Ingredients:
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1 tbsp (15 mL) granular dry yeast
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2/3 cup (150 mL) lukewarm water (110-115F/70C)
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1 tbsp (15 mL) canola oil
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1/2 tsp (2 mL) granulated sugar
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1/2 tsp (2 mL) salt
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1 (1 ) egg, lightly beaten and divided in half
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2 1/2 cup (550 mL) all purpose flour
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2 tsp (10 mL) baking soda
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2 cup (500 mL) water
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for garnish (for garnish ) kosher or pickling salt, or sesame seeds
Preparation:
In the bowl of a food processor set with a metal blade, dissolve yeast in warm water. Add the canola oil, sugar, plaing salt, half the beaten egg and 1 1/4 cup (300 ml) flour. Process 20 seconds and let rise in the processor bowl for 30 minutes. Add remaining flour and process until a ball forms on the blade.
Turn dough onto a lightly floured board. Knead for 1-2 minutes. Cut the dough into 8 or 10 pieces. Roll each piece into a 16 inch (40 cm) rope. Blend baking soda in 2 cups (500 ml) water. Dip dough ropes into the baking soda solution. Form each rope into a pretzel, sealing the ends well.
Place pretzels on lightly oiled baking sheet. Let rise slightly but not until doubled in bulk - otherwise the texture will be spongy rather than crisp (about 15 minutes).
Preheat oven to 400°F (200°C). Combine remaining egg with cold water. Brush each pretzel with this mixture and sprinkle with salt or sesame seeds.
Bake for about 15 minutes. Cool on a wire rack.
Courtesy of Manitoba Canola Growers Association
www.mcgacanola.org