bsooner75 wrote:Whoa…any chance of getting those delivered for my New Years Day football watching snack? :)
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how many you want and where are they going? May have some shipping delay though due to the holiday. Lol!
Sailor Kenshin wrote:OUTSTANDING!
Got recipe?
Absolutely!
Dough:
1.5 cups warm water (110 - 115 deg)
1 TBS sugar
2 tsp kosher salt (I used a tad less due to salting them for baking)
1 TBS active or instant yeast. (I used instant)
22 oz of AP flour (I used 4.5 C bread flour)
2 oz melted unsalted butter (if it's salted butter, adjust your salt by subtracting 1/4 tsp)
Pretzel pre-bake wash:
1 large egg yolk
1 TBS water
Alkaline bath:
10 C water
2/3 C baking soda
Miscellaneous/optional/do-or-die pre-bake salt:
I used an off brand coarse kosher. Pretzel salt is recommended, but may be hard to find. You could make your own with ice cream salt and a food processor!
Activate your yeast if it isn't instant, otherwise, proceed.
Combine all ingredients in mixer bowl and use the hook to mix. When it starts forming a ball, go ahead and up the speed to medium. Let it roll for about 5 minutes. Dough will be smooth with a matte look. Let it rest for about 5 min. Then the proof.. cover and put in a nice, cozy and warm place for about an hour or until dough doubles in size. Then you'll want to bring 10 cups of water to boil with 2/3 c of baking soda. While you're waiting for the water to boil, go ahead and portion your dough into 8 pieces.
Now the fun part.. Each piece must be rolled out to a rope about 18-24 inches. Once you've got that done, it's time to fold that pretzel! Be creative if you'd like, but you'll have to picture and practice this part. Too lengthy to describe for a write up walk through. Lol!
You should go ahead and start preheating your oven to 450 deg at this time (adjust as necessary for altitude).
Now they're made, it's time for their bath! The water should be boiling by now, you'll need to drop each one in for 30 seconds, then place them on a baking sheet lined with parchment or sprayed with non stick spray.
Whisk the egg yolk and 1 TBS water and brush over each pretzel, then sprinkle with your pretzel salt (still an optional step pending your stand on salt intake!)
Now you can put them in the oven for 12 to 14 minutes but.. BUT.. It is imperative you rotate the pan 180 at the 7 minute mark, regardless of your total cook time. You're looking for that deep, dark pretzel color like shown. I hit my mark with 2 min 40 sec remaining on a 14 min timer.
When they come out, I strongly recommend resting them for at least 5 minutes. I learned my lesson the hard way.. OUCH, HOT!!!
If you make them, post it! Let us know how it goes and any questions, feel free to ask!
