Saturday, January 25, 2014

Pretzel Bowls

Pretzel Bowls (Makes 4)

I decided to adapt the pretzel recipe I already use to make pretzel bowls or a large size roll.  They are a perfect size for individual soups or as a serving bowl for dips.  I can't wait to make these again on Super Bowl Sunday - yum!  


1 cup warm water 
1 package active dry yeast 
2 3/4 cups all-purpose flour
2 tablespoons coconut oil or parve margarine
1/2 teaspoon salt 
1 tablespoon sugar 
4 cups water 
2 Tbs. baking soda 
Kosher salt  or pretzel salt

In the bowl of a stand mixer, combine warm water and yeast. When the yeast dissolves, add half of the flour, the margarine, salt, and sugar and mix  with dough hook for about 3 minutes. Add in the remaining flour. Continue kneading dough in mixer or turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 4 pieces. Shape each piece into a ball.  Place on a parchment-lined cookie sheet. . Cover with a towel and let rise again until almost doubled, about 30 minutes. 
Preheat oven to 450 degrees F. In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water one at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet.  Use a kitchen scissors to snip a "+" in the top.  Sprinkle with kosher salt or pretzel salt.   Bake until browned, about 15 minutes.  After the pretzels cool down, just cut off the top and scoop out the insides to make a bowl.  

The recipe can also make smaller size buns for burgers and sandwiches.  Just divide the dough by 6 and reduce the baking time to about 12 minutes.  When cooled, you can slice the buns in half.  

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