how to make pretzel dough

Sprinkle evenly with the coarse salt. 1 cup warm water (110 degrees F/45 degrees C) 1 teaspoon white sugar 2 teaspoons quick-rise yeast 2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt cup baking soda 1 tablespoon butter, or as needed 1 pinch kosher salt, or to taste 1 cup pizza sauce, or to taste 1 cup shredded mozzarella cheese, or to taste This recipe was great especially for a bread beginner. Repeat with the remaining pretzels. Turn the dough out onto a floured surface. All rights reserved. If you're looking for more information on making pretzels at home, and specifically when using lye as per tradition, look no farther than Hamelman's authoritative book,BREAD. Weve also jazzed them up as crab pretzels. First time making pretzels! Brush with butter after baking and sprinkle generously with cinnamon sugar (. Watch the video for how to make this recipe. Gently flatten them. Depending on size and type, pretzels can be an appetizer, side, an entre or even a dessert (see our chocolate-filled pretzelyum). It seems that this dough might lend itself to becoming a wonderful cracker with many possible toppings. Yields will be different, but the techniques are all the same. Can the pretzels be shaped before freezing and boiling? Add the lukewarm water, yeast, and brown sugar to a mixing bowl. You can make pretzels of course. As you can see above, the resulting pretzels still looked great but they have less crust coloring and shine. Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. What if I forgot to add salt to my bread dough? Have both of your cookbooks and really enjoy your recipes and teaching style! (Alternatively, warm the butter and milk in a small saucepan.). Roll the six pieces of dough into 12" to 15" ropes. *For a detailed list of ingredients and measurements, please reference the recipe card down below. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Super easy and super delicious. How to give any bread a chocolate makeover. Nutritional information is offered as a courtesy and should not be construed as a guarantee. ); can I make that number go down w/o sacrificing anything? This is the first time Ive encountered a concern. 2023 LinkedIn. I li by Michele Kohari (not verified), In reply to Yum! In the bowl of an electric mixer fitted with the paddle attachment, combine the flour with the yeast and salt. I followed the instructions in this post to make flat rounds, boil, then bake. 1 cup warm water (110 degrees F (43 degrees C)). If I make this next time, Id opt to do a baking soda bath with boiling water for a few seconds. I did use active dry yeast, and considering the blog post this week about the differences in types of yeast, perhaps I should have give the dough I used for the rolls more time with initial rise. Store them in a paper bag at room temperature for up to one day after baking. Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Add baking soda. How to Make Pretzels - Pillsbury.com They looked just like the picture when they were flattened balls but they didn't rise up much more. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. This post may contain affiliate links. This constant thickness makes them perfect for slicing and making into a sandwich. Remember to squeeze those ends onto the body of the pretzel, then flip it over. Particularly after their "bath" in garlic butter: 4 tablespoons melted butter and as much chopped garlic as you like. (If you're using instant yeast, skip this step, simply combining all of the ingredients at once.) They are made with a simple dough nearly identical to sandwich bread, and the only tricky part a leap of faith comes when you drop the pretzels in a vat of simmering water before baking. Shape 8 big pretzels like this. Add the flour . Homemade Soft Pretzels Recipe | Alton Brown | Food Network Bring 6 cups of water to a low boil in a large pot. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other making a twist in the middle and press the ends onto the bottom of the pretzel). 2. STEP 2 So when I was tasked with taking our new pretzel mix and seeing what else I could make with it (besides the traditional soft pretzel), I took the bait and after a couple of days of baking, I'm hooked. When all the pretzels are shaped, cover them loosely and set them aside to rise until puffy, 20 to 30 minutes. Yup, just 30 minutes. Put straight into boiling water with baking soda and poach for JUST 30 seconds, then place on a baking tray. Keep going until you reach 24 inches (60 cm). Id love to hear how they turn out! In a large jug, mix together 300ml lukewarm water and the butter. Tasty Ceramic Non-Stick 16-Piece Cookware Set, This site is protected by reCAPTCHA and the Google. Its worth it! I love making pretzels but find that they tend to have a metallic taste. Simmer for 20 to 30 seconds on each side, then bake for about 15 minutes; you want these knots to be a bit softer than pretzels. Super easy and tastes delicious. By PJ Hamel. Allow to sit for 5 minutes or until the mixture begins to foam. Melt the remaining three tablespoons of butter and brush on the baked pretzels. Make sure you watch the video for how to shape pretzels! Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. These require that you dredge up your long-dormant knot-tying skills. All prices were accurate at the time of publishing. There's nothing quite like a freshly-baked pretzel, and this recipe delivers the goods! This style emphasizes a consistent thickness all the way through. , Thanks so much for you quick reply; its pretty special that we get to have our questions answered by a chef & cookbook author. How to Make Soft Pretzels, Step by Step | Epicurious Here's how. Can my bread be saved? Your email address will not be published. Lower one pretzel into the water bath and cook . I took a look through a whole gaggle of pretzel recipes before diving back into my own pretzel-making: Debs recipe from Smitten Kitchen, which was the recipe I tried all those years ago; Martha Stewarts excellent recipe, which was Debs own inspiration; the basic pretzel recipe from Pretzel Making at Home by Andrea Slonecker; and many, many (many) others. Cover the dough and let it rest for 45 minutes. Prepare the water bath: When the pretzels are starting to look puffy, measure 8 cups of water into a large, wide pot and set over high heat. Preheat oven to 375 degrees F (190 degrees C). According to a History.com article, an Italian monk invented pretzels as a reward to children who learn their prayers. Mix on low speed until well combined, about 1 minute. I have so many good memories of soft pretzels: a cold afternoon my first time in New York, Red Sox games at Fenway Park a few years later, a fantastic restaurant in San Francisco that serves them as an appetizer with cheese dip. Hi Sandra, the one way you can reduce the sodium is by cutting back a bit on the added salt. Preheat your oven to 325F. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Soft Pretzels (Just like Auntie Anne's) - Once Upon a Chef Instructions Mix the sugar, water and yeast; stir to dissolve. (-) Information is not currently available for this nutrient. Thank you so much Sally sharing this recipe. Then move the pretzel to a cooling rack on top of parchment paper. Directions Step 1: Proof the yeast Taste of Home Like with any yeasted bread, the first step is to proof the yeast. King Arthur Baking Company, Inc. All rights reserved. Can i use this same dough but increase the sugar for homemade oven-baked doughnuts? Absolutely delicious. Lye is a strong alkali that can be dangerous if misused, but it's lye that enhances the Maillard reaction on the outside of the dough. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking. We independently select these productsif you buy from one of our links, we may earn a commission. You can also consider checking out, Your email address will not be published. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site is protected by reCAPTCHA and the Google. I used the recipe again this week but used the cooking times and simmering method described here and had very good results. Using a baking soda bath, which isnt nearly as caustic as lye, producesa similar result, but not nearly at the same intensity. This dough also makes delicious pigs (and cheese) in a blanket; crazy-good cheddar and garlic bread; chili/cumin dipping sticks with a creamy jalapeo popper dip; pretzel-crust pizza and something chocolate (of course) for dessert. Unless you want to make bread soup when you drop them in the soda bath, These were perfect and the directions were so easy to follow! Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope. Yum! Cut the dough into 4 equal pieces. Cross them one more time to make a twist, then fold the twist back down over the bottom loop to form a pretzel shape. I find my dough was a lot more chewy and dense when not using a mixer so I definitely recommend using one. As he states in his book, he made upward of thousands of pretzels a week if there's anyone who knows pretzels, I daresay it's him. barley malt syrup, rice syrup, or dark brown sugar, large egg, whisked with 2 tablespoons warm water. Even more of a revelation, this is also the basic ratio of liquids to flour as in most sandwich breads. Should I avoid refrigerating? Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Note: This is correct; there's no need to let the shaped pretzels rise before baking. Brushed with butter when they came out of the oven. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior. Perhaps the most common way to serve pretzels is as an appetizer alongside your favorite dip. Maurizio's passion for baking ensures his hands are in dough just about every day. Mix flour, 1/2 cup sugar, and salt together in a large bowl. Purchase our classic fresh sourdough starter itll be ready for baking soonafter it arrives at your door. From game days to Oktoberfest, pretzels are a popular treat worldwide. To halve this recipe, halve all the ingredients. First, divide the dough into 16 pieces. These are soft, salty, buttery and melt in your mouth. Stir to dissolve the baking soda and syrup, then reduce the heat to medium to maintain a simmer. Cut each rope crosswise into about 12 pieces. Of course, they're also great for dipping. Stir together hot water and baking soda; brush mixture over outer 1-in. warm water (110 degrees F (43 degrees C)). Your daily values may be higher or lower depending on your calorie needs. You can make these pretzels on a moment's notice, too: the recipe calls for sourdough starter straight from the refrigerator, no need to feed it first. Estimated values based on one serving size. The best way to store pretzels, however, is without freezing. I should have weighed my flour. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. You could try using milk instead of water and adding an egg for a richer, lighter texture too. Remove the dough and use the remaining oil to cover the bowl. Traditional German pretzels, often called Bavarian pretzels, differ from the American pretzels in how they are made. While I'm a from-scratch baker, I confess to keeping a stash of King Arthur Flour mixes in my cupboard, as well. In reply to How did you get the pretzel by Lara (not verified). Let dough rise: Cover and let rise until doubled. Lye, also known as sodium hydroxide, is used to make soap and clean drains (it can even dissolve glass!). My sister said they were better than Auntie Annes. Cool and eat! I understand that its not a huge amount, but just curious:). In fact, I remember feeling pleasantly surprised at the ease and speed the first time I made themit took us only 30 minutes to make 1 batch! 1 cup self-rising flour, plus more for kneading. Mix on low speed until well combined, about 1 minute. Read on for the easiest homemade pretzel recipes plus some surprising twists thatll turn you into a pretzel pro almost instantly. See our complete collection of Recipes posts. Aiming for more of a smooth, shiny surface. Roll each piece into a rope 18 to 20 inches long. Soft Sourdough Pretzels Recipe - Easy Overnight! - Little Spoon Farm Bake until golden, 8 to 12 minutes. As a baker who typically likes to adhere to tradition, I was dubious at first, but using baking soda proved to be quite the acceptable alternative. Bake in the preheated oven until pretzels are golden brown, about 15 minutes. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. So what makes a pretzel into a pretzel? When ready to bake, simply proceed with the recipe as usual, cutting and rolling the pretzels. Pretzel purists often argue a pretzel isn't really a pretzel unless lye is used. See our complete collection of Tips and Techniques posts. Do you remember the first pretzel you ever had? You can use a stand mixer fitted with a dough hook attachment, a hand mixer, orlike you'll notice in the video below the recipeno mixer at all. Next time will go easy on the salt on top. We can do that. The shape of the pretzel is made to resemble a child crossing its arms in prayer. Bake in the preheated oven for 20 minutes. Remove the pretzels from the oven, and brush with melted butter. Amount is based on available nutrient data. The answer lies in a brief dip in an alkaline water bath before baking. In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. If youre wary about bringing lye into your kitchen, baking soda works well. This was my first stand mixer recipe to try. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Simply freeze your baked pretzels until you are ready to eat them. Mix and knead the dough ingredients by hand, mixer, or bread machine to make a cohesive, fairly smooth dough. Next we tried it an un-greased baking sheets and had much better results, they still stuck to some degree. Twitter In reply to We baked these two ways by Bruce (not verified). Don't forget the mustard. Pinterest The quick baking soda boil gives the pretzels their traditional flavor. Pretzels are best when eaten fresh and hot, but will still be good for up to a day later. You can update your privacy settings to enable this content. This article is great. What is bakers math, and how can I use it in my everyday bread baking? If you wait for your knots or rolls or pretzels to dry off, the salt won't stick. ** Nutrient information is not available for all ingredients. With its high heat and compact size, this wood-fired oven is my summer staple. Roll each piece into a 13" rope. Yummy but had no rise and were sad versions of the lovely puffed up roll shown here. If you find the dough keeps springing back when you try to roll it, cover it with plastic wrap and let it rest for about 15 minutes to allow the gluten to relax. I promise youll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. National Public Radio reportedmost bakers use food-grade lye, which is the chemical equivalent of drain cleaner, but is produced and packaged in a clean, regulated way. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt.
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