Pretzels With Rosemary And Flake Sea Salt - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when
it holds when pinched together.
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 (25 ml) 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 pretzels make a great snack.
Yield: 8 soft pretzels
INGREDIENTS
1 cup (250 ml) warm water
(105°F to 110°F [40°C to 43°C])
1 tablespoon (15 ml) packed light brown
sugar
2¼ teaspoons (11 ml) active dry yeast
2½ cups (625 ml) bread or unbleached,
all-purpose flour
1½ teaspoons (7.5 ml) 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 (45 cm) 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 (500 ml) of water and baking soda together in a small bowl.
Baking soda wash (2 cups [500 ml]
warm water and 1 teaspoon [5 ml]
baking soda whisked together to
dissolve baking soda)
Egg wash (1 large egg and 1 teaspoon
[5 ml] water whisked together)
Flake sea salt, for sprinkling
Chopped fresh rosemary, for sprinkling
Bread/Dough
37