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
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
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.
recipe & photo courtesy charcut via chatelaine magazine