Transfer rope to the bottom edge of a sheet of parchment paper, and keeping the center of the rope on the paper, pick up both ends, cross one end over the other, about 2 inches from the ends, and twist attach each end to the sides of the pretzel. Halve dough, and working with one piece at a time, roll dough into a 4-foot rope, about 1-inch thick. Transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes. Add butter, flour, and salt, and stir until dough forms. Stir together syrup, yeast, and 1½ cups warm water in a large bowl, and let sit until foamy, about 10 minutes.
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