But lye is caustic, and this can be a dangerous process to take on in one’s home kitchen.Īfter all, it’s the main ingredient in drain cleaner. Traditionally, this kind is dunked into a lye solution before baking, and it is sprinkled with coarse sea or kosher salt, or caraway seeds.īoiling in a lye (or sodium hydroxide) solution before baking improves the texture of the dough, and helps to create that brown crust. The type of pretzel described in this recipe is a typical widespread German variety – it is commonly known in Germany as the “lye pretzel.” I’m absolutely positive that your own baked goods won’t outlast the next century, as the ten pieces you get out of this recipe will be gone long before then. Coarse chunks of sea or kosher salt (or caraway seeds) differentiate the German/Bavarian lye pretzel. They are a good choice for day trips with your family or to bring with you to dinner parties, because you can easily wrap them up and take them with you.ĭid you know that archaeologists found the oldest ever baked pretzel during excavations in Regensburg, Germany in March 2015?Īpparently, it seems someone must have forgotten to turn off the oven – the pretzel survived for 250 years because it was totally carbonized. Why not serve some freshly baked ones for dipping or nibbling at your next celebration? Store any leftover pretzels, well-wrapped, for up to 3 days on the counter freeze for longer storage.Even though they require some time and patience to prepare, pretzels are a great snack at any time. Remove them from the oven, and cool on a rack. To bake the pretzels: Bake for 14 to 16 minutes, or until the pretzels are well-browned. Sprinkle the pretzels with coarse sea salt, kosher salt, or pretzel salt, if desired. Using a sharp knife or lame, slash each pretzel horizontally across its base. Transfer boiled pretzels back to their baking sheets. To boil the pretzels: Put 3 or 4 pretzels at a time into the boiling water and cook for 1 minute without turning over. Prepare the water bath by bringing the water and baking soda to a boil in a wide pot. While the pretzels are chilling, preheat your oven to 450☏. It will take about 60 minutes for the pretzels to chill thoroughly. Otherwise, let the pretzels rest and rise for about 30 minutes before refrigerating. If your kitchen is particularly warm, place the pans into the refrigerator immediately. When all the pretzels have been shaped, cover them with lightly greased plastic wrap (or your favorite dough cover). To shape the pretzels: Working with one piece of dough at a time, roll it into an 18” to 22”-long rope. Shape each piece into a rough log, cover, and let rest for about 20 minutes this rest will make the pretzels easier to shape. Gently deflate the dough and divide it into 10 pieces each will weigh about 100g. Re-cover the bowl, and let the dough rise for another 45 minutes. This process, which helps develop the dough, is called a fold. Turn the bowl 90° and repeat repeat twice more (for a total of four times), turning the bowl 90° each time. Bring the dough up from the bottom of the bowl and fold it over on top of itself. Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. If you’re using a stand mixer, mix on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed.Ĭover the bowl with plastic wrap or a reusable cover and allow it to rise for 45 minutes. Mix and knead to make a supple, elastic dough. Combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |