Giant Bavarian Pretzel

By á-2057

Ingredients

• Ingredients:
• 6 Servings
• Prep 30 min (plus standing)
• Bake 15 min
• 1 1/2 cups lukewarm water
• 1 package active dry yeast (2 1/4 teaspoons)
• 4 1/2 cups flour
• 2 tablespoons light brown sugar
• 2 teaspoons table salt
• 1 large egg, separated
• 4 tablespoons unsalted butter, melted
• 2 tablespoons baking soda
• Coarse salt, for sprinkling

Preparation

Step 1

1.Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the water and yeast; let stand for 5 minutes.

2.Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest for 5 minutes.

3.In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 6 equal pieces. Using your hands, roll out each piece into a rope about 42 inches long; dip in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel.

4.In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with the egg white mixture. Sprinkle with the coarse salt and bake until deep golden, 12 to 15 minutes.

ADD ONS:
Sprinkle with Parmesan cheese, melt under the broiler and serve with marinara sauce for dipping.
Dip one half of pretzel in melted chocolate and let set on wax paper for a "black and tan pretzel."
Halve crosswise, spread 1/2 with cream cheese, the other with strawberry jam and sandwich for a strawberry cream cheese filled pretzel.
Brush with butter and sprinkle with cinnamon sugar.
Brown on both sides in a skillet with butter (fried dough-ish) sprinkle with powdered sugar and serve warm