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From Chef Jack McDavid of Jack's Firehouse, Philadelphia, PA
1 packet of active dry yeast
3 teaspoons dark brown sugar
1 1/2 cups warm water (105 - 110 degrees F.)
1 tablespoon salt
4 cups all-purpose flour
Cornmeal and extra flour for dusting worksurface
Coarse kosher salt
In a large bowl proof the yeast, sugar and water for five minutes. Add salt and stir well.
Then add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes
and has a sheen. Transfer to a bowl and let rise for 40 minutes
Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length
and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly
dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees F.
Bring a large pot of water to a boil.
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other
side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute.
Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes
until golden brown.
Makes six.
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