These are so easy to make and disappear so fast you might have to make two batches!
- 1 1/8 cups water (about 70°-80°F)
- 3 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons active dry yeast
- 1/2 cup baking soda *
- Melted butter (about 1/2 stick) and coarse salt *
(*) These ingredients are to be used at a different time in recipe.
- If using a bread machine, place the first four ingredients in order suggested by manufacturer and select dough setting. Check dough after 5-minutes of mixing; add 1-2 tablespoons of water (if too dense) or flour (if too loose) only if needed) If doing by hand, mix the same ingredients and knead for about 15-minutes until smooth and elastic. (see ‘Bread Window Pane Test’ post under ‘Recipes’ if unsure if gluten is achieved and dough ready to use.)
- Turn dough onto a lightly floured surface and divide dough into 8-balls.
- Roll each ball into a 20″ rope and cut into small pieces (see picture).
- In a large pot, bring 2-quarts of water and the baking soda to a boil.
- Drop dough into boiling water, two at a time, and boil for 10-15 seconds. Remove with a slotted spoon and drain on paper towels.
- Place the boiled dough on greased baking sheets and bake at 425°F for 8-10 minutes or until golden brown.
- Remove from oven and immediately brush with melted butter and sprinkle with coarse salt.
- These are fantastic on their own or dip in warmed nacho cheese sauce or
- whole grain mustard
- Another idea would be to eliminate the salt and sprinkle them with a mixture of cinnamon and sugar!