Meanwhile, bring 10 cups water to a boil in a large pot. Preheat the oven to 450 degrees, placing two racks in and above the center of the oven. (Cover remaining pieces with plastic wrap while working.) Transfer to prepared baking sheet, looping one end, then the other, over the midpoint of the roll, making a pretzel shape. With your hands, roll one piece into a snake with thinly tapered ends, about 16 inches long. Punch down the dough and place on a lightly floured surface. Lightly brush two parchment-lined baking sheets with butter.
Shape the dough into a ball, seam side down, and transfer to the bowl brush the surface of the dough with melted butter, cover with plastic wrap or a towel and let rise in a warm spot for up to 90 minutes, or until doubled in size. Lightly brush a large bowl with some of the melted butter. (Tip: to prevent dough from sticking to hands, rub a small amount of melted butter or vegetable oil on them.) Knead for 12 to 15 minutes, adding up to ¼ cup all-purpose flour if needed, until the dough is soft and smooth but not sticky. Add the rye flour, 2¾ cups all-purpose flour and kosher salt stir again.ĭump the dough onto a lightly floured surface. Reprinted from the NY Times.Ĭombine 1½ cups lukewarm water (110 to 115 degrees), yeast and honey in a large bowl stir to combine. This is an easy and delicious recipe for making something that tastes ridiculously good.
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