Melt one tablespoon of butter and brush melted butter onto each pretzel. Remove from heat and place onto cookie rack to cool. Bake at 425 degrees for 15-18 minutes.Prepare an egg wash by cracking one large egg into a small bowl with 1 teaspoon of cold water.Repeat each step for the remaining seven pretzels. Place pretzel onto lined parchment cookie sheet. Remove from water with a large, flat slotted spatula, letting excess water drip. Place each pretzel into baking soda bath for 30 seconds.Gently pull the tips over and down to each side of the pretzel base. Pick up each ends of the dough and shape into a ‘U’.Take one mini dough ball slice and roll out gently into a long, slender rope, approximately 24 inches in length.Using a pizza cutter or knife, slice dough into 8 equal pieces. ![]() Knead the dough lightly and form into a ball. Pull dough out of bowl and place on work surface or counter.In a 2 quart sized sauce pan, bring two cups of water to a boil. While dough is resting, prepare baking soda bath.Cover with a hand towel or piece of foil. Turn speed up to medium speed and let mixer knead dough until smooth for about 5 minutes. If the dough is too dry, add a bit of water. If dough is too wet, add a bit more flour. Dough should start to pull off the sides of the bowl easily. ![]() Add melted butter, salt and flour. Using a dough hook attachment with a stand mixer, turn on to a slow speed to incorporate ingredients.Stir together and let sit for five minutes. In a medium sized bowl, dissolve yeast and sugar into warm water.Line a cookie sheet with parchment paper. In the meantime, I use mustard and my children use cream cheese icing or chocolate frosting as their dippy.Īnd yes, I used the word ‘dippy’, because with little ones in our house, that is what they call it.Īnd life is so much better with your favorite dippy in it. Speaking of which, if you have a nacho cheese recipe that you are willing to share, I would love to try it out! So far, my nacho cheese recipes have been an epic fail. I have tried various recipes and haven’t found one that I liked. The only thing that could make these better is a delicious nacho cheese dip. But these freeze really well and taste just as good microwaved. Of course, everything is better when it’s freshly prepared and/or straight from the oven. I take them out closer to the 15 minutes mark because I like them more of a golden brown rather than a dark, almost burned-brown color.īecause of this, your personal preference (and oven temperature cooking time) may vary in terms of cook times.ĭuring the recipe development stage, I made several small changes with each batch so I had dozens of leftover soft pretzels to store away in the freezer. I glazed them with an egg wash and baked them at 425 for 15-18 minutes. Once the pretzels were formed and dipped in the water bath, I placed them on a cookie sheet lined with parchment paper. That way, when the pretzels come out of the oven, all I have left to do is brush melted butter onto each of the pretzels and add coarse salt to them.įor those who are more visual learners like myself, here is a quick YouTube tutorial from Peter Reinhart on how to form the classic pretzel twist. While the water heats up on the stovetop, I utilize this time to put away my ingredients, wipe down the small counter space I used to make the dough and to wash dishes. As you pull the pretzels out of the baking soda bath, the aroma actually smells like a soft pretzel. The alkali solution is what gives the pretzel that nice, deep brown color. The baking soda bath is what gives pretzels their distinct flavor, exterior texture and shine. ![]() While the dough rests, I maximize my time by preparing the next step which is the the baking soda bath. This time allows the yeast to work its magic and gives the dough a soft, tender and chewy crumb. The longest part of making homemade soft pretzels is letting the dough rest for 15-20 minutes. The dough will rise for about 15-20 minutes. To make the dough, you will combine yeast, water, sugar, salt and flour in a bowl. They are so easy to make, I doubt I will ever buy them again. Once I realized how easy it was to make soft pretzels from scratch, I have been hooked.
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