* Exported from MasterCook *
Pretzels, Garlic Herb Baked
Recipe By :Emily Caruso
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Snacks
Amount Measure Ingredient -- Preparation Method
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For the Pretzels:
2 1/2 teaspoons garlic powder -- plus more for topping
1 teaspoon onion powder
1 teaspoon parsey flakes
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 1/2 cups warm water -- about 110F
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast
22 ounces all-purpose flour
4 tablespoons unsalted butter -- melted
nonstick baking spray -- like Pam
vegetable oil -- for rolling
3/4 cup baking soda
1 egg yolk
sea salt -- for sprinkling
About the Perfect Pretzel Mat:
My favorite addition to this method, however, is the use of my
Silpat(r) Perfect Pretzel mats. Are you familiar with Silpat(R) mats?
They are an incredibly easy to use, clean, and care for mats that
allow you to bake and cook just about anything and have fast clean
up. Ever since starting to my Silpat(r) mats, I have cut down on my
use of parchment paper which is great on my wallet and the planet. Woo hoo!
Using their Perfect Pretzel Mat in this recipe is very convenient
because forming a pretzel can get a little tricky. Having the little
pretzel outlines not only helps you to shape the pretzel, but it
spaces them perfectly so your pretzels don't stick together when they
bake up to a puffed, golden brown.
Prep: 15 min
Cook: 25 min
Rising: 1 hour
Total Time: 1:40
Mix together garlic powder, onion powder, parsley flakes, dill weed,
black pepper, and oregano in a small bowl and set aside.
Place water in a medium size bowl and add sugar and salt. Stir.
Sprinkle yeast on top of water and let set until yeast becomes foamy;
about 5 minutes.
Add flour to the bowl of an electric mixer. Add reserved garlic herb
mixture, yeast mixture and butter. Mix on low using the dough hook
attachment until ingredients are just combined. Increase speed to
medium high and allow mix for about 4-5 minutes,. At this point, the
dough should have pulled away from the sides of the mixer bowl and
formed one large ball. Watch mixer carefully as the movement from the
hook can move your mixer across the counter.
Remove dough ball from bowl and lightly spray bowl with non-stick
spray. Return dough to the bowl, cover with a towel and place in a
warm, draft free spot for 55-60 minutes. Dough will have just about
doubled in size.
Preheat oven to 450F. Lightly oil a work surface. Line two half sheet
pans with Silpat Perfect Pretzel mats and set aside
Using a knife, divide dough into 8 equal pieces. Roll each piece of
dough to about a 20" length rope. If using - the pretzel guides on
the Silpat Perfect Pretzel Mat to form your pretzels. Repeat with
remaining dough.
Fill a wide, straight sided sauce pan with water and add baking soda.
Bring to a boil. Place pretzels, 1 or 2 at a time, in the pan and
boil for about 30-45 seconds. Use a wide skimmer/strainer to transfer
pretzels to and from the boiling water. Replace pretzels onto baking mats.
Whisk egg yolk with 2 tablespoons of water and brush onto tops of
pretzels. Sprinkle with pretzel salt and additional garlic powder.
Bake for 14-15 minutes, rotating sheets halfway through baking time.
Remove from oven and allow to cool slightly on a wire rack before serving.
S(Internet address):
"http://www.yummly.com/recipe/external/Garlic-Herb-Baked-Pretzels-with-Cider-Cheese-Dip-1306117";
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Per Serving (excluding unknown items): 356 Calories; 7g Fat (18.5%
calories from fat); 9g Protein; 63g Carbohydrate; 3g Dietary Fiber;
42mg Cholesterol; 6139mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : Great to snack on while watching the football games
or any time you want a pretzel.