Homemade Sesame Pretzels

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As the weather continues to get chillier I have been thinking up comforting treats to bake at home. Now that we have a stand mixer, that task has become even more exciting. Recently, James and I decided to try out pretzel making for the first time. The results were absolutely delicious and the process was both fascinating and a lot of fun. I found a basic recipe online, and made just a couple of tweaks to the process.

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INGREDIENTS:

2 1/2 cups of flour

2 teaspoons salt

2 cups whole milk

1 tablespoon dry yeast

1 1/2 tablespoons honey

2 tablespoons olive oil

1/3 cup baking soda

1 tablespoon salt

1 egg yolk

2 tablespoons whole milk

Coarse sea salt and sesame seeds for sprinkling

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INSTRUCTIONS:

In a bowl mix the 2 1/2 cups of flour and 2 teaspoons of salt, set aside. In a small saucepan heat milk until it begins to simmer then turn off and let cool for a few minutes. Add yeast and honey to milk and stir until fully incorporated. In the bowl of a stand mixer fitted with the paddle attachment add half of the milk and half of the flour mixture, stir with a wooden spoon to fully meld together. Then add the remaining flour and milk, and mix with paddle attachment for about five minutes. Once the dough is fully mixed switch to the bread hook attachment and knead on medium speed for about ten minutes.

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Add the olive oil to a large bowl and swish around to spread it out. Form a ball with the dough and add to bowl, cover and let sit for 1 1/2 hours. Meanwhile, preheat the oven to 450F. If you have a baking stone (or in our case a clay baking dish) place in oven while it heats up.

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Once the dough is ready, separate into twelve equal sized pieces.

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Roll the dough out into long strands and twist to form the pretzel shape.

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While you are twisting, bring a pot of water with the baking soda and tablespoon of salt to a boil.

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Gently place the pretzels (up to two at a time) in the water, flipping them over after twenty seconds. You will notice that the pretzels float once they are ready to be taken out. Place them on a rack to dry for a couple of minutes. In a bowl whisk together the egg yolk and 2 tablespoons of milk. Brush each pretzel with the yolk mixture and top off with desired amount of sesame seeds and coarse sea salt.

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Place pretzels on a baking sheet with a piece of parchment paper underneath and put in oven over the baking stone. Bake for 8 – 10 minutes, until pretzels and golden. Dip in your favorite mustard and enjoy!

 

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