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Good Day Cafe: Pretzels

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NEW YORK (MYFOXNY) -

Barella and Leon Pelzer Kirkland appeared on Good Day New york with their Philadelphia-style pretzels.

pelzerspretzels.com

FOR THE AT HOME PRETZEL RECIPE

1. Classic - Traditional plain soft pretzel

2. Cran-Mary - Cranberry, rosemary and lemon zest

3. Everything - Onion, garlic, poppy and sesame seeds

4. Bacon Cheddar

5. Jalapeno Cheddar

6. The Balboa (as in Rocky) - Pepperoni, Italian herbs and three-cheese blend of provolone, mozzarella and white cheddar

We also offer Pelzer's Pretzels branded spicy beer mustard and champaign honey mustard.

Ingredients

2 1/4 tsp active dry yeast

1/2 cup warm water

1 tbsp light brown sugar

3 1/4 cups all purpose flour

2 tbsp vegetable oil

2 tsp kosher salt

1/4 cup baking soda

Yolk from one egg (optional)

Sea salt (optional)

Add yeast and brown sugar to warm water, stir and let sit until yeast blooms, foaming on top. In a separate stainless steel bowl mix the flour and salt. Add vegetable oil to water, yeast and sugar mixture. Stir well. Pour liquid into bowl with flour and salt. Attach the bowl and a dough hook to a stand mixer and knead for about 1 minute or until the dough forms into a smooth ball. The dough should be firm and soft but not sticky. Sprinkle flour if the dough is too wet or water if the dough is too dry. Continue to knead until the dough becomes elastic.

Separate dough into 8 equal portioned dough balls. Sprinkle flour onto a nonporous surface (table or counter). Line up the dough balls about an inch apart to allow space for them to rise. Cover them with a cotton kitchen towel. Let dough balls rise for about an hour, until they've doubled in size.

Mix the baking soda into 8 cups of warm water and stir until it dissolves. Set aside. Take each dough ball and punch the air out of each one. Roll into a rod. Create a u shape and criss cross the ends, pressing firmly. Drop each pretzel one at a time into the baking soda bath, flip and place onto a baking sheet, shaking off excess water. For a glossy finish, glaze the tops of the pretzels with egg yolk and sprinkle with sea salt. Bake for 8 minutes at 350 degrees until golden brown.

Makes 8 pretzels

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