Home Bread-Bakers v123.n006.3

Kamut Bavarian Pretzel

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 05 Mar 2023 21:39:43 -0800
* Exported from MasterCook *

                          Pretzel, Kamut Bavarian

Recipe By     : Mila McKeown
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Crackers/Crisps/Pretzels
                 Fatfree                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         FOR THE SPONGE
   1                tsp  sugar -- White
   4                tsp  active dry yeast
   1 3/4           Cups  water -- Warm, between 100-110F
   4               Cups  water -- Hot, Note 1:, Note 2:
                         FOR THE BAKING SODA WASH
   4               Cups  water -- Hot, Note 3: Note 4:
      1/2           Cup  Baking Soda
                         FOR THE DOUGH
      1/4           cup  water -- 1/2 C, More warm, if needed
   1               tbsp  honey
   5               Cups  flour -- Kamut white
   1               tbsp  Canola Oil
   1 1/2            tsp  Fleur del Sel -- or French Gray Salt
      1/2           Cup  sugar -- White

Pretzel. What a fascinating bread. The intricate shape of it alone 
makes me happy to look at it.
where I come from pretzel never was a thing but the first time I had 
it I was hooked this was back in 99. I was 17.
even the hard tasteless kind is appealing to me. That's how much I 
love pretzel but tasteless isn't the case with these kamut pretzels.
they are filled with flavor.

Note 1: as hot as you can get it out of the tap

Note 2: French Gray Salt as desired for sprinkling on the Pretzels

Note 3: as hot as you can get it out of the tap

Note 4: French Gray Salt as desired for sprinkling on the Pretzels

Prep: 1.5 Hours
Cook: 8 Minutes
Total: 1:38

In a small bowl put 1 teaspoon sugar. Add the yeast and 1 3/4 cups 
warm water. Stir gently. Cover and let rise until foamy. About 10 minutes.

In a large bowl or the bowl of a heavy-duty mixer add: 5 cups white 
Kamut, 1/2 cup sugar and 1 1/2 teaspoons salt. Blend well. Add the 
yeast mixture, canola, and honey. Mix thoroughly. Add 1/4 to 1/2 cup 
warm water to get the consistency of soft dough. Combine. Turn out 
onto lightly floured surface and Knead by hand or knead in the mixer 
for up to 7 minutes

Put a little olive oil in a large bowl and place the kneaded dough 
into bowl. Cover with a dish towel and let rise 1 hour and 10 minutes.

Preheat the oven to 450F. Push the dough out onto the counter and cut 
into 12 pieces. Roll each piece by hand about 20" long. Shape into a 
Pretzel. Set aside on the counter. Continue shaping the dough into 
Pretzels until you have 12 Pretzels.

Spray a baking sheet with oil. In a large bowl mix the hot water and 
soda together. Mix until dissolved. Immediately dunk each pretzel 
into the hot soda mixture. Place on greased baking sheet, sprinkle 
with French Gray Salt as desired. Place in the oven and bake for 8 minutes.

Serve right out of the oven or place on cooling rack to cool.

Tips: Serve with: Butter, Cinnamon and Sugar FN Alfredo sauce FN 
Marinara sauce. Homemade cheese sauce Variations: Cut into pretzel 
bites, before baking Sprinkle the Pretzels with freshly grated 
Parmesan Cheese before baking. Add Pepperoni before baking. Dip in 
garlic butter after baking

S(Internet address):
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 243 Calories; 2g Fat (6.4% 
calories from fat); 6g Protein; 50g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 2791mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

NOTES : 2021 - 0107