800-570-3355 Susie Fishbein Recipes
Take a look inside Susie Fishbein's kitchen with Monogram appliances. Find all of Susie's exclusive recipes and cocktail pairings here.
Hot Pretzel Breadsticks
Photo attribution: John Uher
The ballpark meets the holiday table! Unlike most breadstick recipes, this one can’t be frozen because the it will get soggy when it is defrosted and reheated. In fact, it is best made fresh or at most one day ahead, but cool completely before putting in a plastic bag and rewarm before serving. The dough is easiest to form into breadsticks when left overnight in the fridge. You can order pretzel salt from the internet or save the packets from boxes of store-bought frozen hot pretzels. A selection of mustards, such as spicy brown, coarse grain, and honey mustard, will make this a home run.
Ingredients
- 2 tablespoons bread machine yeast or active dry yeast
- 1 tablespoon sugar
- 1/2 cup lukewarm water
- 3 tablespoons sugar
- 2 cups water
- 1 1/2 teaspoons fine sea salt
- 1/4 cup canola oil
- 6 cups bread flour (King Arthur® brand if possible)
- 8 cups water at room temperature
- 2/3 cup baking soda
- pretzel salt, kosher salt, or sesame seeds
- mustard, optional for dipping
INSTRUCTIONS
1. In a medium glass or Pyrex bowl or measuring cup, place the yeast, 1 tablespoon sugar, and ½ cup lukewarm water. Proof the yeast: it should show signs of life by expanding, slightly bubbling, or moving. If none of these things happened, your yeast is dead. Spill it out and start again.
2. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, on medium-low speed, mix the 3 tablespoons sugar, 2 cups water, fine sea salt, and oil. This can also be done by hand with a whisk.
3. When the yeast has been “proofed” and shows signs that it is alive, beat the yeast mixture into the mixing bowl. With the mixer at a low speed, add the flour. Raise speed to medium and knead for 4–5 minutes until a nice, smooth, satiny dough forms. It will have almost a matte finish. If you are kneading in the flour by hand, it may take a few minutes longer to get a good smooth texture. Cover the bowl of dough with a kitchen towel and allow the dough to rise in a warm place for 11/2 hours or until doubled in size.
4. Preheat oven to 350˚F. Line a jelly roll pan with parchment paper. Set aside.
5. Remove the dough to a lightly floured surface. If the dough is sticky, knead in flour, a little bit at a time, until the dough is easy to roll. Divide the dough into 12-14 portions. Roll each into the desired shape. Place on prepared cookie sheet. Set aside to rise while you prepare for the next step. When ready to add to the water, make slash marks on each breadstick using a sharp knife.
6. Bring the 8 cups of water and baking soda to a boil in a pot with the widest opening. Gently and carefully, lower a few sticks at a time into the baking soda solution. Using 2 wooden spoons, carefully turn the breadsticks so both sides get a good exposure to the water, or bathe the top of the breadsticks with spoonfuls of the solution. After 30 seconds remove the breadsticks to the parchment-lined pan, using the 2 spoons to support it. Repeat with the remaining dough.
7. Once all are back on the pan, brush with the water from the pot and sprinkle with salt or sesame seeds.
8. Bake for 15-20 minutes. Best served warm or rewarmed. Serve with mustard.
