These Pretzels Are Making Me Thirsty

[bconnery]

Again, very popular with the QLD boys at a recent gathering.
My wife is awesome!
Best consumed nice and fresh...

This Soft pretzel recipe the dough can be made in a bread machine. ​

Soft Pretzels​

2 LB

1 1/4 cups water
3 1/2 cups bread flour
1 tsp salt
1 egg yolk
1 Tbsps oil
1 tsp lemon juice
2 Tbsps sugar
1/8 tsp white pepper
1 Tbsps active dry yeast

Glaze
1 egg white
1 Tbsp water

Toppings
kosher salt or sesame seeds

Place ingredients in bread pan in order recommended by manufacturer.
Use dough setting. When setting is complete, remove dough from
bread pan.

Punch down and on a lightly floured surface cut the dough into 16
equal pieces. Roll each piece of dough into a rope about 16" long.
Shape each rope into a pretzel. (Cross the ends of the rope to
make a loop; twist the crossed ends once and fold across the loop.)

Place the pretzels on a greased baking sheet 1 1/2" apart. Brush
with combined egg white and water. Sprinkle with salt or sesame
seeds. Bake in preheated 375 degree (F) oven for 15 to 20 minutes
or until gold brown.

16 pretzels

 

[Jye]

Another tip I read while researching pretzels was to dunk them into boiling water that has baking soda, then bake. This apparently gives them the crispy outer.

Im gonna have to try bake some soon :icon_drool2:

 

[sjc]

Another tip I read while researching pretzels was to dunk them into boiling water that has baking soda, then bake. This apparently gives them the crispy outer.

Im gonna have to try bake some soon :icon_drool2:

hello Jye
that sounds a bit like the method for bagels, which are immersed into simmering water (with a small amount of malt extract added) after final proving before baking in the oven. It certainly produces a crust on the bagels.

Any idea on how much soda to how much water you would add Jye?
Cheers
Stephen.

 

[cliffo]

Another tip I read while researching pretzels was to dunk them into boiling water that has baking soda, then bake. This apparently gives them the crispy outer.

Im gonna have to try bake some soon :icon_drool2:

Did that recently with a batch I did for an Oktoberfest party - made them puff up nicely and added a slight hardness to the outer - turned out a treat

 

[Jye]

hello Jye
that sounds a bit like the method for bagels, which are immersed into simmering water (with a small amount of malt extract added) after final proving before baking in the oven. It certainly produces a crust on the bagels.

Any idea on how much soda to how much water you would add Jye?
Cheers
Stephen.

I think it was about 5 teaspoons to 2L. There are a few recipes about with variation so maybe a bit of experimenting.

 

[Inge]

I have made German style hard pretzels using a similar recipe, the only difference being the pretzels are quickly dipped into a weak *food grade* caustic soda solution before baking.

Gives it the beautiful rich dark brown shiny shell, and the familiar pretzel taste.