(Fool Proof Homemade Pretzel Bread

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 cup Baking soda
  • 2 tbsp Coconut sugar
  • 1 envelope Quick rising yeast
  • 2 tsp Salt

• Dairy

  • 1 cup Almond or cashew milk, unsweetened
  • 2 tbsp Butter

• Liquids

  • 3 qt Water

Found on withsaltandwit.com

Description

Ingredients

• Dough:
• 1 cup unsweetened almond or cashew milk (or milk of choice)
• 2 tablespoons butter
• 2 tablespoons coconut sugar
• 1 envelope quick rising yeast
• 2 teaspoons salt
• 3 to 3-1/2 cups all-purpose flour
• Boiling Solution:
• 3 quarts water
• 1/2 cup baking soda
• 1 egg, lightly beaten

Directions

• In a saucepan or microwave-safe bowl, heat the milk and butter until warm, between 120° to 130°F; the butter will not be melted completely.
• In the bowl of a mixer or a large mixing bowl, add the milk mixture.
• Add the undissolved yeast and brown sugar to the milk mixture and stir.
• Stir in salt and 2 cups flour, beat for 3 minutes. Slowly add enough remaining flour to make a soft dough.
• Transfer dough to a floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Place in a greased bowl, cover with a towel and let rise for 1 to 2 hours, or until doubled in size.
• Preheat oven to 400°F.
• In a large saucepan, combine the water and baking soda. Bring to a boil.
• Punch the dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Add the dough to the boiling water and boil for 2 minutes, turning over after 1 minute. Remove from water and place on a greased sheet pan. Repeat with remaining dough.
• Brush with egg and cut a shallow cross in the top with a knife. Place in preheated oven and bake for 15 minutes. Reduce the temperature to 350?F and bake for 10 to 12 minutes or until the loaves are evenly browned. (After a few trials, we prefer the 10 minutes to the 11 or 12 minutes.) Remove from pan and cool on a wire rack.

Nutrition