Recipe:
1.5 cup warm water
1 1/8 tsp active dry yeast
1-2 Tbsp molasses sugar
1 tsp himalayan pink salt
1 cup high protein flour
3 cups unbleached plain flour
water bath preparation :
2 cups warm water
2 tbsp baking soda
topping :
4 Tbsp butter
topping (for adult) :
after brush with butter, add 'cinnamon + sugar' mixture
(1) Sprinkle yeast on warm water in a large mixing bowl, stir and mix well.
(2) Add sugar and salt, stir to dissolve.
(3) Add flour and mix well. Transfer the mixture into bread maker and let it knead till smooth - around 30 minutes. Once done, let it proof for 30 minutes.
(4) Prepare water bath, stir occasionally when in use.
(5) Pull some dough and knead slightly, roll into a long thin rope (less than 1/2 inch thick), and shape it. Dip pretzel into water bath and place on parchment paper (greased with oil) on baking pan.
(6) Let the pretzel rise slightly (optional), and bake in 175c for 8-10 minutes or until lightly brown. Coat with butter and serve accordingly.
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