Ingredients:
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Directions:
Combine the water, sugar and yeast in a large mixing bowl and set aside in a warm spot. After 10 to 15 minutes, the mixture should begin to foam and bubble. Add the salt and half of the flour and mix well with a wooden spoon. Turn the dough out onto a clean, floured surface and gradually knead in the remaining flour to form a smooth and elastic dough. Continue to knead the dough for another 5 minutes before transferring to a clean bowl oiled with a few drops of olive oil. Turn the dough in the bowl to coat all sides evenly with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and set in a warm, draft free place until doubled in bulk, about half an hour. Preheat the oven to 450 degrees. Punch the dough down and roll into a large log. Divide into 12 even pieces, then roll each piece into a 16 to 18 inch rope.
Shape the pretzels into dollar signs, baseball bats or any other shapes that come to mind. To form a traditional pretzel shape, simply tie the dough into a loose knot pinching the loose ends across the loops. Combine the baking soda and the water in a small saucepan and bring to a boil. Using a slotted spoon, carefully lower each pretzel in the boiling water until it begins to float, about 30 seconds.
Drain each pretzel and transfer to a greased baking sheet, brush lightly with the egg-water mixture and sprinkle generously with kosher salt, cumin, carroway, sesame and poppy seeds. Cover the pretzels with a cloth and allow to rise again, about 5 minutes.
Bake in preheated 450 degree oven for about 15 minutes or until golden brown. Serve hot with plenty of cold beer and mustard. |
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