Pretzels With Rosemary And Flake Sea Salt - Cuisinart Core Custom FP-130 Series Instruction And Recipe Booklet

2. Insert the chopping blade into the work bowl of the food processor. Add the flour, salt, and olive oil
to the bowl, and pulse a few times to combine. 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. Place dough on a lightly floured surface and gently fold over to "punch" down. Form into desired
crust size(s) as directed by recipe.
Nutritional information per serving (based on 8 servings):
Calories 92 (6% from fat) • carb. 19g • pro. 3g • fat 1g • sat. fat 0g • chol. 0mg • sod. 214mg • calc. 1mg • fiber 0g

Pretzels with Rosemary and Flake Sea Salt

Soft pretzels made at home will be the new way to wow your house guests. The rosemary and flake
sea salt elevate these chewy soft pretzels, but the traditional coarse salt can be used.
Yield: 8 soft pretzels
INGREDIENTS
1 cup warm water (105ºF to 110ºF)
1 tablespoon packed light brown sugar
2¼ teaspoons active dry yeast
2½ cups bread flour 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 12-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 wrap 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
Baking soda wash (¹⁄ ³ cup warm water
and 1 teaspoon baking soda whisked
together to dissolve baking soda)
Egg wash (1 large egg plus
1 teaspoon water, whisked well)
Flake sea salt, for sprinkling
Chopped fresh rosemary, for sprinkling
Bread/Dough
59