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Mini Pretzels

Prep
Cook
Serves 8people
Ingredients
1 1/2
cups warm water
2 1/4
tsp active yeast (1 packet)
1
tbsp sugar
2
tsp salt
4 1/4
cups all -purpose flour
1/4
cup butter (melted)
1
tbsp vegetable oil
10
cups water
2/4
cup baking soda
1
egg yolk + 1 tsp water
coarse/flaky sea salt
Directions
1.
In a large mixing bowl, whisk together warm water, salt, sugar and active yeast. Set aside for 5 minutes in a warm place or until foam coats on the top layer of the mix.
2.
To the bowl, add the flour and butter, mixture together with a spatula until everything is incorporated and then begin to kneed with your hands for 5-10 minutes or until the dough becomes smooth and pulls away from the sides of the bowl.
3.
In another bowl, oil it well with the vegetable oil, place the dough ball inside, cover with plastic wrap and set in a warm place for 50 minutes or until the size has doubled.
4.
TIP* Boil water and pour it into a shallow pan, place it in the oven (that is off). Then place the dough bowl inside the oven with the pan with the boiled water because this will help make a humidified space for the dough to raise faster.
5.
Preheat the oven to 450F. Line a sheet pan with parchment paper.
6.
In a big pot, add the 10 cups of water with the baking soda and bring to boil.
7.
Oil a big work space, turn the dough onto the oiled surface, knead and roll the dough into a long cylinder, then divide into 8 equal pieces. Take one piece and roll out each piece into 24 inch rope, make a U-shape with the rope, hold the ends of the rope and cross them over each other and press the ends onto the bottom of the 'U' in order to shape the pretzel. Complete this process with each piece.
8.
One at a time, place the pretzel into the boiling water for 30 seconds. Remove them with a slotted spoon and place it on the sheet pan. Continue boiling the pretzels until all of them are done.
9.
Generously brush the top of each pretzel with egg yolk mixture and sprinkle with the flaky sea salt. Bake for 15-20 minutes or until they are dark golden brown in colour.
10.
Let them cool for 5 minutes before eating, best served with mustard!
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