Constructing a Life

I was reading the New York Times magazine this morning and came across this recipe, and boy am I glad that I tried it.  Homemade pretzels fresh out of the oven were WONDERFUL.  Recipe by Pete Wells, published today, February 7, 2010: 

1 package active dry yeast

1 T honey

1 c. whole-grain or dark rye flour

3 c. all-purpose flour

1 T. kosher salt

2 T. unsalted butter, melted, plus more for serving

1/2 cup baking soda

kosher salt or coarse sea salt for sprinkling

1. Combine 1 1/2 lukewarm water, yeast and honey in large bowl, stir to combine.  Add the whole-grain flour, 2 3/4 c. of the all purpose flour and kosher salt.  stir again

2. Knead dough for 12-15 minutes by hand or 7-10 minutes in standing mixer, adding up to 1/4 c. all-purpose flour until, the dough is soft and smooth but not sticky.

3.  Let dough rise in large bowl that has some of the melted butter in it.  Lightly coat the dough in the butter and cover with damp dish towel. Let rise in warm spot for up to 90 minutes or until doubled in size

4.  Lightly brush 2 parchment-lined baking sheets with butter.  PUnch down the dough and place on a lightly floured surface.  Cut into 12 pieces.  With your hands, roll one pice into a snake with thinly tapered ends, about 16 inches long.  Transfer to prepared baking sheet, looping one end, then the other, over the midpoint of hte roll, making a pretzel shape.  Repeat with remaining dough.  Let the pretzels rest 15 to 20 minutes

5.  Preheat oven to 450 degrees.  Bring 10 c. water to a boil in a large pot.  When the pretzels are ready, stir the baking soda into the boiling water.  Gently lift 2 or 3 pretzels, depending on the surface area of the pot, and slide them into the bath knot side down.  Poach for 30 seconds, turn them over and poach 30 seconds more on the other side. Using a long-handled mes strainer, transfer the pretzels to a kitchen-towel-lined sheet tray to drain, then return them to the prepared baking sheets.  Repeat with remaining pretzels

6.  Bake for 14 to 18 minutes, turning the trays halfway through, until dark brown. Brush tops with melted butter and then sprinkle with salt.  Serve with mustard.  Adapted from "Good to the Grain" by Kim Boyce Amy Scattergood.