My Boyfriend, Brian, requested this snack. It's the first time I've ever made pretzels and they came out surprisingly well. I was planning on serving these with a honey mustard cheese sauce but I forgot necessary ingredients for the sauce. I attempted one batch and it came out awful! Hahah. I decided to throw away the sauce and enjoy the pretzels plain. This recipe makes 8 medium size pretzels. Mine came out tasting great but looking so ugly haha. I would definitely recommend watching a pretzel twisting video before starting.
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
1. Combine the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
1. Combine the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour, salt and butter and, using the
dough hook attachment, mix on low speed until well combined. Change to
medium speed and knead until the dough is smooth and pulls away from the
side of the bowl, approximately 4 to 5 minutes.
3. Remove the dough from
the bowl, clean the bowl and then oil it well with vegetable oil. Return
the dough to the bowl, cover with plastic wrap and sit in a warm place
for approximately 50 to 55 minutes or until the dough has doubled in
size.
4. While the dough rests go ahead and make your serving sauce if you plan on making one.
4. While the dough rests go ahead and make your serving sauce if you plan on making one.
5. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with
parchment paper and lightly brush with the vegetable oil. Set aside.
6. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
7. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
8. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
6. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
7. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
8. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
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