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Soft Pretzels

Served salty or with cinnamon sugar makes it to be the perfect afternoon snack!

Serves 8people
1 1/2
cups warm water dough
tsp sugar dough
tsp Salt Dough
2 1/2
tsp active dry yeast dough
4 1/2
cups all-purpose flour dough
tsp butter dough (melted)
cups water boiling
cup baking soda boiling
egg yolk
salt to top pretzel
Combine the water (check the temp.), sugar and 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. Then on medium speed, mix dough 6-8 minutes. (OR Remove the dough from the bowl, place on a floured cutting board and knead approximately 4 to 5 minutes.)
Label gallon bag with period # and kitchen lab name and bring to the refrigerator.
Day 2 of Lab:
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart stockpot.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 2 at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt or sugar and cinnamon. Bake until dark golden brown in color, approximately 9 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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