WBBM’s Cooking with Terry feature continues. WBBM news writer and culinary expert Terry Bauer has shared his recipes for cashew peanut brittle, citrus chicken and mac & cheese. This week, our esteemed colleague shares another one of his favorite recipes – Dutch Pretzels.
Check out the video tutorial and the full recipe below. Stay tuned for more delicious recipes from Terry.
Ingredients:
1 packet of dry yeast
1 1/2 cups warm water
3 cups of bread flour
1 cup of unbleached flour
2 tablespoon of light brown sugar
1 teaspoon of kosher salt
2 tablespoon of baking soda
4 cups of water
1 egg beaten
1/2 cup of melted butter
Salt and or cinnamon sugar
Directions:
Sprinkle yeast over water in a small bowl and let sit for 10 minutes.
In a mixer, add dry ingredients with a dough hook. Next, pour in the yeast mixture and mix until dough forms into a ball on the dough hook. Add more water if needed.
If you don’t have a mixer, knead the dough by hand in a large bowl.
Preheat the oven to 435 degrees.
Cover the dough with plastic wrap and let it rest for 30-45 minutes or until the dough doubles in size.
Prepare two lightly buttered baking sheets.
Cut the dough into 16 pieces.
Roll each piece into 15 inch ropes by hand and form into a pretzel shape, pressing on three points to secure. Next, dip the pretzel into a bowl of warm water and baking soda for five seconds and place the pretzel onto the buttered baking sheet. Repeat this process until finished with 16 pretzels.
Let the pretzels rise again for 15 minutes.
Brush the pretzels lightly with egg.
Place the baking sheet with pretzels into the oven for 10 minutes, spinning halfway through for even browning. Once brown, remove and brush with butter and top with salt or cinnamon sugar.
Serve immediately.