Soft Pretzels!

One thing I used to love about going to the mall (does anyone do that anymore nowadays?) was stopping by the soft pretzel stand. I loved to watch the employees spin and roll the dough into the familiar twists. They made it look so easy! Even better when they rolled that dough around a hotdog...ah, memories. Anyway, maybe you want some soft pretzel goodness at home! You can do it in your brick oven. This recipe takes some time because you have to ferment the dough, but believe me, it is worth the effort!

Ingredients:

For the fermented dough

2 tsp. of fresh yeast

3 3/4 c. white bread flour

2 tsp. salt

1 3/4 c. water

Rub yeast into flour with your fingers. Add salt and water and mix until a dough forms. Work the dough on an unfloured surface. Cover with cloth and let it rest at room temperature for at least 6 hours or let it rest in the fridge for up to 48 hours, until the dough doubles in size.

Finishing ingredients

3 3/4 c. white bread flour

2 tsp. of fresh yeast

3 3/4 tsp. of sugar

2 tsp. salt

3 1/2 tsp. unsalted butter

1/2 c. milk

1/2 c. water

1 egg mixed with a pinch of salt, about an hour before you need it

some vegetable oil

coarse salt

Mix fermented dough with all the other ingredients. Cover the bowl and proof for an hour. On a very lightly floured surface, cut dough to size. Roll each piece and brush with egg (whisked with salt). Proof 45-60 min more, coat with egg once again, sprinkle sea salt and into the oven. Bake at 500 degrees for 10-12 minutes.

Serve with any type of dipping sauce you desire! Cheese, mustard, pizza sauce are all great ideas. Perfect snacking for those cold, winter evenings!

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