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Salted Pretzel Bread Bowls

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Intermediate

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Description

Homemade soft pretzel bread bowls with sea salt. A perfect vessel for soup!

Ingredients

  • 1-½ cup Warm Water
  • 1 Tablespoon Granulated Sugar
  • 2 teaspoons Coarse Sea Salt
  • 1 package Active Dry Yeast (or Red Star Platinum Yeast), 0.25 Ounce Packet
  • 5 cups All-purpose Flour
  • Oil And Flour, For Your Surfaces, Bowl, Etc
  • 8 cups Water
  • ¼ cups Baking Soda
  • 1 whole Egg Yolk
  • 1 Tablespoon Water
  • Coarse Sea Salt, For Sprinkling (I Used Maldon Sea Salt)

Preparation

Combine the water, sugar and sea salt in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the yeast on top and allow it to sit for 5-10 minutes or until a layer of foam appears on the top of the liquid.

Turn the mixer onto low speed and add in the flour, one cup at a time and mix thoroughly. I used a full five cups of flour, but you may need a little more or a little less depending on how wet your dough is. Increase the speed to medium and knead for about 5 minutes until the dough is smooth and pulls away from the bowl.

While the dough is kneading, oil a large glass bowl. Turn the dough out onto the counter and shape it into a ball. Place the ball into the oiled glass bowl. Cover with plastic wrap and store in a warm place for about an hour until the dough has doubled in size.

Preheat the oven to 450 F. Line a baking sheet with a Silpain/Silpat liner or parchment paper.

In a large pot bring 8 cups of water to a simmer with the baking soda.

Meanwhile, divide the dough into four equal pieces and roll them into evenly-shaped balls. One by one, place the balls of dough into the boiling water for 1 minute, turning once. Remove the dough from the water and return to the Silpain/Silpat liner.

Mix the egg yolk and 1 tablespoon water in a small bowl. Brush the tops of each bread bowl with the egg mixture and then sprinkle with coarse salt. Slit an “x” into the top of each bowl.

Bake in the preheated oven for 12-14 minutes or until golden brown. When done remove the pans from the oven and transfer bread to a cooling rack.

Adapted from Alton Brown via Food Network.

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2 Reviews

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Hannah T on 2.11.2013

Really good and pretty easy! I used a lot less flour (probably around 4 1/4 cups), but I also kneaded it by hand because I don’t have a stand mixer, so that might have made a difference. One word of warning: I have heard that salt can kill yeast, and when I started to make this recipe and mixed the yeast, water, salt and sugar, the yeast didn’t activate at all. I tried a second time initially omitting the salt but adding it in with the flour, and it worked great!

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Steph K on 11.11.2012

Made these yesterday and they were great. Turned out so pretty!
I did have to add almost a 1/4 cup more water to get the dough to pull together.
My kids throught they were fantastic! We filled them with chili. :)

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