![]() Roll into ropes, dip in the water bath, and then straighten them back out on the baking sheet before baking. Add the flour and butter knead using the dough hook. Pretzel Bread Sticks: Prepare the dough as directed, but cut the dough into 16 pieces. Instructions Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Dip in the water bath and bake the bites as normal. Pretzel Bites: Prepare the dough as directed and roll the pieces of dough into long ropes. After dipping the balls of dough in the water bath, slash a shallow "X" in the top of each one before baking. 1 1/2 cup lukewarm water (100F 110F) 1 tablespoon pure cane sugar 1 packet instant or active dry yeast (about 2 1/2 teaspoons) 3 3/4 4 cups flour (all. Pretzel Rolls: Prepare the dough as directed, but roll each piece of dough into a ball-shape. To halve this recipe, halve all the ingredients. 1x 2x 3x 1 1/2 cups warm (110 to 115F) water 1 Tablespoon white sugar 2 teaspoons kosher salt 1 (1/4-oz.) package active dry yeast 4 1/2 cups. She provides lots of details about how to find lye, how to handle it safely, and how to prepare a lye bath for dipping the pretzels.ĭoubling or Halving this Recipe: To double this recipe, double all the ingredients except for the yeast use 1 tablespoon of yeast. How To Store: Keep wrapped in plastic in the refrigerator for up to 4 days.Lye Bath for Pretzels: If you are interested in making soft pretzels using a traditional lye bath, I recommend picking up a copy of Pretzel Making at Home by Andrea Slonecker. Make-Ahead: You can make pretzels up to 1 day ahead of time and reheat before serving. Likewise, you can also heat in the microwave until hot. How To Reheat: Place on a tray and wrap in foil and bake in the oven at 350° for 5-6 minutes or until hot. Since these are more or less appetizer type foods, they go well when dipped into some of these recipes and alongside them. ![]() Sprinkle with coarse sea or Kosher salt and bake in the oven at 450° for 12-15 minutes. Remove from alkaline water solution and place on a cookie sheet tray lined with parchment paper or better yet a Silpat and brush with egg wash. Parboil the pretzels 1 or 2 at a time for 30 seconds into a large pot of boiling water with baking soda. Remove the dough and evenly form into individual 24” long ropes and fold to make a pretzel shape. Soft Pretzels: 1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry yeast 2 teaspoons 3 ounces unsalted butter melted 2 1/2. Knead for 5 minutes and then transfer to a bowl or container with a lid and let rest for 1 hour or until doubled in size. Let the mixture sit for 5 to 7 minutes or until a raft forms on top.Īdd the hook attachment and turn the stand mixer onto low speed and add in the salt and melted unsalted butter.Īdd 1 cup of flour at a time and then turn the speed to medium-low. Most of the ingredients for this recipe you likely already have at home, which include:Īdd the water, brown sugar and yeast to a stand mixer and whisk until combined. When you parboil soft pretzels in the alkaline water, which is water boiled with baking soda, it gelatinizes the dough which helps to give it it’s harder brown outer crust with its tender soft insides.
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