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Bob le Chef’s Giant Pretzels
Bob le Chef’s Giant Pretzels
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Bob le Chef’s Giant Pretzels

Preparation
2 H
Cooking
10 MIN
Makes
6 pretzels
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Ingredients

Preparation

  1. Place instant dry yeast in warm water and combine (i.e., stir gently until combined, if there is a small deposit on top, do not worry).
  2. In the bowl, pour about two-thirds of the flour.
  3. Add oil, sugar and yeast mixture and stir until dough forms.
  4. Knead dough by hand (folding it on itself) and form a smooth ball.
  5. Place in a lightly oiled bowl, cover with a dry cloth and let rise for about 1 hour.
  6. Preheat the oven to 230 °C (450 °F).
  7. On a work surface dusted with the remaining flour, cut dough into equal pieces (about 8).
  8. Shape each piece into a long 1.5-cm in diameter rope.
  9. Tie into pretzels or other shapes.
  10. In a large pot of boiling water, add baking soda (which will make for crispier pretzels).
  11. With a slotted spoon, gently place one pretzel at a time in the water and cook for about 10 seconds on each side.
  12. Remove and place on a baking sheet lined with parchment paper.
  13. Sprinkle generously with coarse salt and bake for about 6 minutes.
  14. Serve warm with prepared mustard.

Note

This recipe comes from the book “L'anarchie culinaire selon Bob le Chef - La faim du monde.”

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Comments

  1. Am very interested on vegan receipts

  2. They are very easy to make but I found them just a bit doughy as a result, I will use more of the flour in the dough than the 2/3 called for in the recipe. This may partly be due to our altitude in Alberta - happens in a lot of recipes. I will certainly make again...probably tomorrow!

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