- 1 (.25 ounce) package active dry yeast
- 2 tablespoons brown sugar
- 1 1/8 teaspoons salt
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons baking soda
- 2 tablespoons butter, melted
- 2 tablespoons coarse kosher salt
- In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan.
- After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
- Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
- Editor's Note
- When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
We don't have a local market through the winter, but there was a special one on Saturday. One of our favourite farmers had these gorgeous jars of her organic pears. They were too beautiful (and as it turns out, too delicious) to pass up.
Speaking of elderberry syrup, Vickie was sooo sweet, and sent me some elderberries! I made the syrup following this tutorial, and it couldn't have been easier (or made the house smell better). I also wasn't anticipating how delicious it would be! It's really, really nice. And the added antiviral properties are lovely, too.