Benne Seed Soft Pretzels
* Yield: Makes 8 pretzels
* Hands-on:35 Minutes
* Total:2 Hours, 10 Minutes
Ingredients
* 1 pound fresh bakery pizza dough
* Parchment paper
* 3 tablespoons baking soda
* 1/4 cup butter, melted
* 2 tablespoons benne (sesame) seeds
* 2 teaspoons coarse sea salt
Preparation
1. Turn dough out onto a lightly floured surface, and knead until smooth
(about 2 to 3 minutes). Place in a lightly greased bowl, turning to grease
top. Cover dough with plastic wrap, and let rise in a warm place (85°), free
from drafts, 1 hour or until doubled in bulk.
2. Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long
rope on lightly floured surface, keeping unused dough covered with a damp
towel. (If dough does not stretch easily, cover and allow to rest 5
minutes.) Form each rope into a U-shape on a parchment paper-lined baking
sheet. Fold or twist each end down diagonally, and tuck under dough, forming
pretzel shape. Cover with a damp towel; let stand 15 minutes.
3. Preheat oven to 425°. Fill a 3 1/2-qt. saucepan with water, and stir in
baking soda; bring to a boil over medium-high heat. Reduce heat to
medium-low, and simmer. Gently lower 2 pretzels into simmering water
mixture; cook 10 seconds on each side. Transfer to a lightly greased wire
rack. Repeat procedure with remaining pretzels.
4. Transfer pretzels to parchment paper-lined baking sheet. Brush generously
with melted butter, and sprinkle with benne seeds and sea salt. Bake at 425°
for 12 to 15 minutes or until golden brown and thoroughly cooked
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