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Combine flours, yeast, salt, and sugar in a large bowl. Add the 1 cup of hot water and mix until a soft dough forms.

Turn the dough out onto a lightly floured board and knead for 5 minutes, adding up to 1/2 cup more unbleached white flour as necessary to make the dough manageable. Shape the dough into a ball on the board cover it with the bowl and let rise until doubled in bulk, 20-25 minutes.

Divide the dough into 12 equal pieces; roll each piece into a 12" shape like a horseshoe, with the ends toward you. Lift the ends, twist, and turn them back toward the bend of the “U”. Spread the ends apart and press onto the dough about 1/4" on either side of the center of the bend. Set aside.

Preheat the oven to 475°F. Grease baking sheet, set aside.

Bring 4 cups water, the baking soda, and cream of tartar to a boil in a non-aluminum saucepan. Carefully drop 2-3 pretzels at a time into the water until they rise, 2-3 minutes. Remove with a slotted spoon and place on the prepared baking sheet. Brush with the egg and water mixture and sprinkle with pretzel salt.

Bake until golden brown, about 12 minutes. Let cool on a wire rack.

Makes 12 pretzels.



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Products Used in this Recipe

Flours & Meals
Unbleached White All Purpose Flour

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Whole Wheat Flour

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Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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Unbleached White Fine Pastry Flour

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