Pretzel Bread

I have seen a few blogs posting about this bread, which is reminiscent of a soft pretzel minus the shape. This is a really great bread and would have been better had I used bread flour like the recipe states, instead of all purpose flour. The bread flour would have made for a much softer crumb. I also should have used more salt on top, but oh well live and learn, right?

Source: http://twobites.wordpress.com

2 1/4 tsp yeast
1 c water (110-120 degrees F)
2 tbsp room temperature milk
1 tbsp dark brown sugar
3 tbsp butter, melted
1 tsp kosher salt
2 1/2 - 3 c bread flour

4 quarts water
1/2 c baking soda

Kosher salt to taste
2 tbsp melted butter

Directions:

Add yeast, water, milk, brown sugar and 3 tbsp melted butter into a large bowl, whisking until all ingredients are combined. Let rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding 2 cups of flour to the bowl, combining it with the other ingredients. Add more flour as needed, reserving just a bit for the dough mat later.

The dough should form a slightly tacky, but firm ball. Oil a large bowl, place the dough ball in the bowl, turning to coat with oil and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or by using the dough hook of a stand mixer for at least 5-10 minutes until the dough is elastic and satiny. Place dough back into the oiled bowl and recover with damp towel. Let rise for 1 hour.

Preheat oven to 400 degrees F an bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

Remove the dough from the bowl and gently degas it. Form two separate bowls of dough, forming them into any shape you want, but round is the simplest. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning once to guarantee both sides covered. Drain the excess water from the dough and place it onto an oiled baking sheet. Repeat with the second ball of dough.

Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a slit on the top of the bread so that the steam can escape and the bread can expand.

Cook the bread for 22 minutes, rotating the baking sheet once.

Once removed from the oven, immediately brush the bread with the melted butter to guarantee a soft crust.