Harvested from the heart of the Himalayan Mountains, the Himalayan salt formed over the last 250 million years, and it is an amazingly pure salt untouched by pollutants and toxins. It is naturally rich in many nutrients and elements, which includes calcium, magnesium, potassium, copper and iron. In order to reap the benefits of this salt, you can add this to your food and even taking a relaxing mineral bath to rejuvenate your skin and body. The salt has been proved to be an advantageous substitute for table salt and it adds much richer flavor to your food.
Himalayan salts has been popular by chefs around the world because of its unique taste and how it enhances a recipe. You might enjoy this Soft Pretzels with Pink Himalayan Salt.
- 1 Tbsp yeast
- 1 Tbsp sugar
- 2 cups warm water
- 5 cups all-purpose flour
- 1 Tbsp salt
- 1 tsp vegetable oil
- 1 egg
- 1 Tbsp water
- coarse pink himalayan salt for topping
- Alkaline bath:
- 9 cups water
- 1/2 baking soda
- In a large mixing bowl, stir yeast, sugar and warm together using wooden spoons.
- Let rest about 2 minutes or until yeast is dissolved.
- Slowly stir in 1 cup of flour.
- Add rest of flour and table salt and combine.
- Remove dough from bowl and knead lightly by hand about 3-4 minutes on floured surface, do not dry out the dough with too much flour or over knead.
- Place back into bowl, give a light brush with vegetable oil and cover.
- Let rise until dough is approximately double the size.
- Preheat oven to 450 degrees Fahrenheit and start boiling your water for your alkaline bath.
- Remove, gently knead and cut dough into about 8 pieces.
- Roll each piece into ropes and shape into pretzels.
- Alkaline bath: Whisk 1/2 cup baking soda in 9 cups of boiling water in a large pot.
- One at a time, place pretzel onto a large slotted spatula or wire mesh ladle and dip into water for 25-30 seconds (pretzels will float, you can give them a flip or dunk to ensure all sides were reached).
- Do not cook beyond 30 seconds or your pretzels may turn out with a funny taste.
- Remove pretzel, allowing excess water to drip off and place on baking sheet lined with parchment paper.
- Repeat with each pretzel.
- In a separate bowl, make egg wash by beating egg and 1 Tbsp of water with fort until well combined.
- Brush each pretzel with egg wash and sprinkle with coarse pink himalayan salt.
- Bake in preheated oven for 12-14 minutes.