Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Yield: 18 - 4oz medium pretzels
2 cloves peeled garlic
¼ cup extra virgin olive oil
2 T chopped oregano
1 cup grated parmesan
Puree garlic and oil in a blender. Add chopped herb. Store in the refrigerator for several weeks. Keep cheese separate.
9 cups all-purpose flour
1 T sugar
½ T brown sugar
3 tsp kosher salt
2 package active dry yeast
2 ¼ cups warm (110 to 115 degrees F) water
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
Combine the flour, yeast, sugar and kosher salt in the bowl of a stand mixer. Add the butter and water slowly, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl. Place dough in a clean well oiled bowl. Cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Preheat the oven to 450 degrees F. Line 2 cookie sheets with parchment paper and lightly brush with the vegetable oil. Set aside. Bring the water and the baking soda to a boil in a wide pot. Turn the dough out onto a slightly oiled work surface and divide into 15 equal pieces. Roll out each piece of dough into a ½" thick rope. Make a U-shape with the rope, holding the ends of the rope cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the lightly oiled parchment-lined cookie sheet.
Place the pretzels into the boiling water, 1 at a time, for 15seconds, flip and poach 15 more seconds. Remove them from the water using a large flat spatula. Return to the cookie sheet and sprinkle with salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack. Brush with garlic oil and coat with parmesan. Serve warm. Enjoy!!!!!