Soft German Pretzels

Even though I love making bread and I do make my Spelt bread every few days for our daily bread, what I do'nt make during the summer holidays are bread, only because mostly one is busy going out or doing things which normaly one doens't do.
So I didn't think I will be able to make the Pretzel when I saw what Aparna had choosed for this months We Keand to Bake.
Actually it was Hard pretzel the Gang was making, but there was a choice for making the soft ones too, so I decided to go with the soft one.
And I am glad I took the effort to make them as we loved it.
Ofcourse the day when I made them I was in such a hurry and doing atleast 4 things at the same time, instead of adding the I cup of water to the flour I ended up adding 6 cups of water to the flour.
I know thinking while porung the water to the dough isn't it too much but doing other things at the same time I din't stop at my thought I just continued and then only realized what I was doing when it was too late. So had dump the whole lot and start over again. And I am glad I did them as they are so good.



Original Recipe Source

1 package dry yeast (about 2 1/4 teaspoons)

1 1/2 teaspoons sugar $

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1 cup warm water (100° to 110°)

3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces) $

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1 teaspoon salt

Cooking spray

6 cups water

2 tablespoons baking soda

1 teaspoon cornmeal

1 teaspoon water

1 large egg $

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2 teaspoons kosher salt

Preparation

1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
4. Preheat oven to 425°.
5. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
6. Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
7. Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.