TWISTED PRETZELS

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 8 medium pretzels

500 gr. flour, sifted 1½ Tbsp. dry yeast 3 Tbsp. sugar 1½ cups water ¼ cup oil

1 tsp. salt

Dip­ping:

2 liters water

2 Tbsp. bak­ing soda

½ cup sugar-free silan (date syrup) or honey

Wash:

1 egg beaten with 1 tsp. water or oil

Top­ping:

Kosher salt, za’atar, sesame, sun­flower or nigella seeds

In the bowl of an elec­tric mixer fit­ted with a dough hook, add flour, yeast, and sugar. Mix on low speed. While mix­ing, slowly add water (not all of it) and the oil. When the dough be­gins to form, add the salt and con­tinue mix­ing for 7 min­utes on medium speed. Cover with a towel and let dough rise for 30 min­utes.

Just be­fore dough is fin­ished rising, take an­other large bowl and add water, bak­ing soda and silan.

Mix and bring to a boil. Then lower flame.

Split dough into 8 sec­tions and roll out each sec­tion. Dou­ble over dough and form into pret­zel shapes.

Add 3-4 pretzels into pot with silan and cook for 30-40 sec­onds. Re­move with a slot­ted spoon and place on bak­ing pa­per. Brush with egg wash and sprin­kle seeds on top. Bake in an oven that has been pre­heated to 180° for 25-30 min­utes un­til golden brown.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.