Slow Roasted Maple Chile Pumpkin Seeds

By Texaschef11

Ingredients

• 1 1 1 1 1/2 5 mixer with dough hook attached, combine flour, 1 cup water, 1 tablespoon brown sugar, 1 tablespoon butter, yeast and 1 1/2 teaspoons salt, and mix until elastic, about 5 minutes on medium speed.
• to 1 170 mixing bowl; place dough inside and cover with plastic wrap. Allow to rise in a warm place for 1 hour, or until doubled in bulk. I set my bowl in the oven at 170 degrees F, but that may have been too warm. It got the job done though!
• to 450 to 450 degrees F (remove dough, duh). Butter two large baking sheet pans; line with parchment paper, then butter parchment.
• 8 to cups of water and baking soda to a boil in a large pot.
• 8 dough into 8 equal pieces, and roll into pretzel shape on a floured surface.
• to 1 to a simmer; gently lower two pretzels into water, cook 1 minute, then remove onto baking sheet using a slotted spoon or spatula. Repeat process with remaining pretzels.
• 1 together egg and 1 tablespoon water, in a small bowl, until combined; brush evenly over tops of pretzels.
• 450 10 450 degrees for 10 minutes.
• 2 to 1 glaze. Melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in maple syrup and brown sugar, and bring mixture to a boil, whisking frequently; boil 1 minute, then remove from heat.
• 8 8 large pretzels

Preparation

Step 1

Preheat oven to 250 degrees F.

Wash and dry the seeds well. Lightly grease a medium sheet pan. Place pumpkin seeds on sheet pan, drizzle with olive oil and maple syrup, and toss well.
Combine the salt and the spices, and sprinkle over seeds, and toss well to coat.

Bake at 250 degrees F, for 4 hours, stirring every 30 minutes. (At least for the first 2 hours)