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sexta-feira, 16 de março de 2012

Recipe of the Week - Pretzels

Buttery Soft Pretzels


15 g active dry yeast
4 g white sugar
295 ml warm water (110 degrees F/45 degrees C)
625 g all-purpose flour
100 g white sugar
9 g salt
15 ml vegetable oil
110 g baking soda
950 ml hot water
55 g kosher salt, for topping


1.In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

2.In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3.Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

4.When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

5.Bake in preheated oven for 8 minutes, until browned.

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