Friday, 2 January 2015

Pretzel Sticks via Charcut

if you're from calgary, chances are you are familiar with CHARCUT roast house.  it's a restaurant favourite in our beloved city; urban-rustic cuisine which is locally inspired, sourced, and supported.  sign me up.


i was recently flipping through a magazine and came across an article showcasing the restaurant and featuring a recipe for their pretzel sticks. naturally this is the universes way of telling me pretzels are in my future.

thank you universe.
thank you charcut.



Buttery Soft Pretzel Sticks


ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons quick-rise instant yeast
3/4 teaspoon kosher salt
1 teaspoon packed brown sugar
1 teaspoon baking soda
1 tablespoon unsalted butter, melted
dijon mustard


method:
stir flour with yeast, 1/4 teaspoon salt and sugar in the bowl of an electric stand mixer with paddle attachement, until combined.  add 3/4 cup lukewarm water and beat on medium speed until mixed, about 5 minutes.  remove dough from paddle and bowl.  lightly spray bowl with oil and return dough.  cover with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 1 hour.

divide dough into 6 equal portions on a lightly floured counter.  cover with kitchen towel and let sit for 20 minutes more.

preheat oven to 475F.  lightly spray a baking sheet with oil.  roll each portion of dough into a 10-inch baguette-style stick.  lay crosswise on prepared sheet.  stir baking soda with a 1/4 cup hot water.  generously brush dough with mixture, then sprinkle with remaining 1/2 teaspoon salt.

bake in centre of oven until golden, 8-10 minutes.  remove from oven and immediately brush with butter.

serve with mustard.
yields: 6


recipe & photo courtesy charcut via chatelaine magazine

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