A walk down to the local supermarket for some yeast was the first step and then I got into baking!
|Bubbling, growing yeast|
(reproduced from GBCCOFA)
2 1/4 tsp. active dry yeast, or 1 packet
2 Tbsp. brown sugar
1 1/8 tsp salt
1 1/2 c. warm water, about 110 degrees F
3 c. flour
1 c. bread flour
2 c. warm water
2 Tbsp baking soda
3 Tbsp melted butter
Coarse Kosher Salt
I used 3 cups of plain flour instead of part bread flour. My warm water was around 50°C. Finally, I just used regular salt from my grinder in place of the Kosher salt. Oh, and I used Lowan Instant Dried Yeast.
Combine water, sugar, yeast and salt and leave for about 10 minutes till it's bubbling.
Add flour and mix with a dough hook till it reaches an elastic consistency.
Cover mix in oil and leave to rise for about an hour.
Separate dough into 12 parts and roll till almost 3 feet (a bit under a metre long).
|The pretzel production line|
Bake at 230°C until crispy and brown.
|Ready to come out of the oven|