Soft Sativa Pretzels
By Eric Wieland | Nov 27, 2012 7:52:06 CST
Directions:In an electric mixing bowl, combine sugar, warm water and salt. Sprinkle the active dry yeast on top. Let sit for 5 minutes or until the mixture begins to foam up. Next add the flour and softened canna butter. Mix on low speed, mixing until the mixture is thoroughly mixed together. Change to medium speed and continue mixing for 4 to 5 minutes. The dough should easily pull away from the walls of the mixing bowl. Remove dough, set aside and clean the mixing bowl. After cleaning the bowl, lightly oil it with the vegetable oil. Place dough back in the bowl and cover with plastic wrap. Allow to sit for just under an hour. By this time the dough should have nearly doubled in mass. Preheat the oven to 380 degrees, line two baking sheets with parchment paper and lightly oil the paper, subsequently setting the pans aside for the time being. Bring the 10 cups of water to a boil. While you are bringing the water to a boil get out the dough and place on an oiled surface. Separate the dough into 8 equal portions. Next, roll each portion into an approximately 2 foot section. Form each section into a "U" shape, before folding each end onto the bottom part of the "U" to make a pretzel shape with the dough. Place each of the 8 portions onto the oiled parchment paper. For 30 seconds at a time, place each of the sections into the boiling water. Remove at the end of the 30 seconds with a flat spatula. Place again on the parchment paper, brush with the egg/water mixture and sprinkle sea salt or pretzel salt on top of each pretzel. Bake 15 - 18 minutes or until golden brown. Enjoy some of the best soft pretzels you've ever had outside of Philadelphia. Allow to cool 4 - 7 minutes before consuming.