Apex Bakery's Horseshoe Pretzels

Adapted by StarChefs.com
Barossa Food (Wakefield Press, 1999)


1 teaspoon active dry yeast
About 3/4 cup warm water (about 95 degrees F.)
1/2 teaspoon sugar
2 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
1 egg beaten with 1 teaspoon water, for egg wash
coarse salt
caraway seeds


Dissolve the yeast in 1/2 cup warm water. Add the sugar and let proof until frothy, about 5 minutes. Into a large bowl, sift the flour and salt. Add the yeast mixture and enough warm water, about another 1/4 cup, to form a fairly firm dough. Knead for 10 minutes by hand. Place the dough in a greased bowl. Cover with a towel and let rise in a warm place for about 1 hour. Roll out the dough with a rolling pin to about 1/4 inch thick and cut into strips. Twist two strips together, cut into 8-inch lengths, and shape the lengths into horseshoes on parchment-line baking sheets, pinching the ends so they hold their shape. Brush with egg wash and sprinkle with salt and caraway. Bake at 425 degrees F. for about 10 minutes, until risen and browned.