Homemade Pretzels
*******I only used 1/3 C baking soda
and it worked perfectly
and it worked perfectly
reviewers claimed that
using the amt in the recipe
using the amt in the recipe
made it taste like baking soda
*** I used 4 oz butter because
Homemade Pretzels
Directions:
comes together and pulls away from the sides of the bowl.
It should form a soft ball after about 4 or 5 minutes.
in a cup of water every few minutes and
use it to mix the dough
comes together in a nice ball.
4) After 5 minutes or so of kneading,
transfer the dough to a bowl
that has been coated with vegetable oil
and turn it a few times
and let it sit at room temperature
for 60 minutes to rise.
about a 2 foot strip, starting
from the center and rolling out gently
. If it isn’t stretching you
and gently whip it up and
down. It will loosen up the gluten a bit.
Then take the left end and wrap it to
the center and then overlay
the right side. Then kind of adjust it
so it's pretzel-like.
the dough was to dry
the recipe says it makes 8
but mine mine 13
I think it depends on the size
of the pretzel
you make
*** I used 4 oz butter because
Homemade Pretzels
Directions:
comes together and pulls away from the sides of the bowl.
It should form a soft ball after about 4 or 5 minutes.
in a cup of water every few minutes and
use it to mix the dough
comes together in a nice ball.
4) After 5 minutes or so of kneading,
transfer the dough to a bowl
that has been coated with vegetable oil
and turn it a few times
and let it sit at room temperature
for 60 minutes to rise.
about a 2 foot strip, starting
from the center and rolling out gently
. If it isn’t stretching you
and gently whip it up and
down. It will loosen up the gluten a bit.
Then take the left end and wrap it to
the center and then overlay
the right side. Then kind of adjust it
so it's pretzel-like.
the dough was to dry
the recipe says it makes 8
but mine mine 13
I think it depends on the size
of the pretzel
you make
Y
1 1/2 Cups warm water,
110 degrees or should be pretty warm to the touch.
1 Tablespoon sugar
2 Teaspoons kosher salt
2 1/4 Teaspoons active dry yeast (1 envelope)
22 ounces All-purpose flour, about 4.5 Cups
2 ounces unsalted butter, melted***
Vegetable oil
15 Cups water
1 Cup baking soda*******
1 large egg
Pretzel salt
1) Combine the water, sugar, salt and
yeast into a bowl
and let it sit for 5 minutes.
2) Mix in the melted butter and flour.
If you have a mixer,
just put on the dough hook and let it work until the dough
3) Without a mixer, to simulate
a dough hook,dip your hand
vigorously. After a few minutes it
to coat the dough ball with oil. Cover it
5) Take the dough and divide it
evenly (a dough cutter is helpful here)
into 8 pieces.
6) Roll the dough out into
can hold the dough by both ends
7) Bring the water and baking soda to
a rolling boil and gently lay in a pretzel,
one or two at a time. You’ll need a pretty
good sized pot. The pretzel will float
and after about 30 seconds,
flip it over in the water with a spatula
to get the other side. Then after another
30 gently lift it out and place it
on a parchment lined baking sheet,
ready to go for the oven.
brush them with some egg wash (1 egg and
1 Tablespoon water) and then sprinkle
them generously with the pretzel salt.
11) After they cool you can pile
them high on a plate.
Or eat them right away!
I like mine with just a bit of mustard.
I could probably eat three all at once. I love pretzels, Jo! I like mustard, but there's something about ranch dressing that goes good, too. Yummers.....
ReplyDelete