Sumo Citrus™ Pretzels
Serves 8 people
1 cup warm water
1/2 cup Sumo Mandarine juice
1 teaspoon salt
1 tablespoon sugar
Zest of 1 sumo mandarin
3 1/2 cups – 4 cups plain flour
4 cups water
1/4 cup baking soda
1 egg, beaten
Rind of 1/2 Sumo Mandarin, thinly sliced
1. Preheat oven to 400. Line tray with baking paper. Set aside.
2. Dissolve yeast in warm water and mandarin juice. Stir until well mixed.
3. Add salt, sugar and zest of 1 sumo mandarin; stir until fairly combined.
4. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 1/2 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more.
5. Knead the dough on a floured bench for about 3 minutes and then shape into a ball. Cut the ball of dough into 8 sections (cut in half, quarter, etc until you have 8 equal sizes). Roll the dough into a rope shape with the palm of your hands. My ropes of dough were about 30cm long. Once you have your long rope, form into a pretzel shape.
6. Bring 4 cups of water and 1/4 cup baking soda to a boil in a large pot.
Place a pretzel onto a large slotted spatula and dip into the boiling water for 20-30 seconds. The pretzel will float. Lift the pretzel out of the water. Place pretzel onto baking tray lined with baking paper. Repeat with the rest of the pretzels.
7. In a small bowl, beat the egg. Brush the pretzel with the egg wash. Sprinkle with thinly sliced mandarin rind and sugar crystals.
8. Bake for 15 minutes at 400. Watch closely to avoid burning.
9. Allow to cool and enjoy. Serve warm or at room temperature.
CREDITS: Wilma Brbot