Pretzels With Rosemary And Flake Sea Salt - Cuisinart Core Custom FP-110 Series Manual

3. Divide the dough equally into 2 pieces and form each into a flat disc. Wrap each disc in plastic
wrap and refrigerate for at least 30 minutes before using.
4. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months.
Tip: For a sweet pastry dough, add 1½ tablespoons granulated sugar in with the dry ingredients.
Nutritional information per serving:
Calories 100 (66% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 5g • Col. 20mg • sod. 98mg • calc. 0mg • fiber 0g

Pretzels with Rosemary and Flake Sea Salt

These buns are a nice cross between a traditional bun and a fluffy brioche bun – an excellent base
for any type of burger.
Yield: 8 soft pretzels
INGREDIENTS
1 cup warm water (105°F to 110°F)
1 tablespoon packed light brown sugar
2¼ teaspoons active dry yeast
2½ cups bread or unbleached,
all-purpose flour
1½ teaspoons kosher salt
INSTRUCTIONS
1. Put the water, sugar, and yeast in a liquid measuring cup; stir to dissolve. Let stand 5 to 10
minutes, or until mixture is foamy.
2. While the yeast is proofing, put the flour and salt into the work bowl fitted with the chopping
blade. Process on Low to sift. With the machine running on Low, pour the liquid mixture
through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of
the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough.
Dough should be slightly sticky.
3. Transfer the dough to a clean surface and knead by hand for an additional minute. Put the
dough into a clean bowl and cover with a damp towel or plastic wrap. Let it rise in a warm,
draft-free place for about 1 hour; dough should double in size.
4. Gently punch dough down and then roll into a 18-inch rope. Divide dough into 8 equal pieces.
Roll each piece into a thin rope. Twist dough into a pretzel shape by taking the two ends and
crossing them over one another, making sure that the ends hang over the bottom; press firmly
to seal. Place on a baking sheet lined with parchment paper. Repeat with remaining pieces of
dough, being sure to keep all shaped pretzels under plastic or a damp towel.
5. Allow pretzels to rest for about 20 to 30 minutes. While they are resting, stir together the 2
cups of water and baking soda together in a small bowl.
6. Place a 6-quart saucepan filled with water over high heat and bring to a boil. Preheat oven
to 425°F.
7. Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the
boiling water at a time flipping each after 1½ minutes. Boil for 3 minutes total. Allow pretzels
Bread/Dough
38
Baking soda wash (2 cups warm water
and 1 teaspoon baking soda whisked
together to dissolve baking soda)
Egg wash (1 large egg and 1 teaspoon
water whisked together)
Flake sea salt, for sprinkling
Chopped fresh rosemary, for sprinkling