* Exported from MasterCook *
Bread, Bavarian-Style Soft Pretzels
Recipe By :Peter Reinhart
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons active dry yeast
4 1/2 cups unbleached bread flour -- (19.5 oz)
2 tablespoons packed light brown sugar
1 tablespoon vegetable oil
2 1/4 teaspoons kosher salt
Oil mister with room temp vegetable oil
1 1/2 tablespoons food-grade lye microbeads -- or 3 Tbs. baking soda
1 large egg -- lightly beaten (only with baking soda)
1 tablespoon pretzel salt -- or coarse salt
Tip: A few key ingredients will help you make excellent pretzels at
home. Food-grade lye microbeads are essential for a flavorful,
mahogany-brown crust (you can also use baking soda, but the results
won't be the same). Pretzel salt is a bright white compressed salt
that adheres well to the unbaked dough; kosher or coarse sea salt is
a good substitution.
Make the dough
Tip: An oil mister comes in handy for making pretzels because it
releases less oil than a can of cooking spray does. Whichever you
use, mist only as necessary to prevent the dough from sticking or
drying out; too much will make the pretzels greasy.
In a stand mixer fitted with the dough hook (or in a large mixing
bowl with a whisk), combine the yeast and 1-1/2 cups lukewarm (90 to
95F) water and let stand until dissolved, about 5 minutes. (The
mixture should smell yeasty. If it doesn't, start over with a fresh
batch of active dry yeast.) Add the flour, sugar, oil, and salt. Mix
on low speed (or with a wooden spoon) until the ingredients are
hydrated and form a coarse ball of dough, 2 to 3 minutes. Add more
water as needed, 1 tsp. at a time, if all of the flour is not
incorporated into the dough.
Increase the speed to medium low and mix (or transfer the dough to a
work surface misted with oil and knead by hand) until the dough
becomes smooth, supple, and elastic, about 3 minutes. The dough
should be soft but only slightly tacky; if it seems sticky or very
tacky, sprinkle in more flour, as needed. If using a stand mixer,
transfer the dough to a lightly oiled work surface and knead by hand
for a few more seconds. Form the dough into a ball, transfer to a
large, lightly oiled bowl, cover with plastic wrap, and let rise at
room temperature until it's about 1-1/2 times its original size, 1 to
1-1/2 hours.
Lightly mist a work surface with oil and transfer the dough to it.
Divide the dough into 6 equal pieces (about 6 oz. each). Form each
piece into a smooth, round ball, lightly mist with oil, and cover
with plastic wrap; let rest on the work surface at room temperature
for 20 to 30 minutes to allow the gluten to relax.
Shape the pretzels
Line a large baking sheet with lightly oiled parchment or a silicone
baking mat and set aside.
Lightly mist a work surface and, using your palms and fingers, roll
each piece of dough on the work surface into a rope that's about 30"
long and 1/3 to 1/2" thick. If the dough resists or shrinks back, let
it rest for a few minutes while you work on other pieces; short rests
will let the gluten relax enough to allow for the full rollout.
Working with 1 dough rope at a time, shape it into a large U that's 5
to 7" across with the curve closest to you. Take the 2 ends of the
rope in your fingers and cross one over the other so the ends
overhang the cross by about 3". Twist the ends of the rope,
shortening the overhang to about 2". Next, pull the twisted end
section toward you and fold it down over the bottom curve of the U so
the ends are a couple of inches apart and overhang the bottom by about 1/4".
Carefully transfer the pretzels to the prepared baking sheet, spacing
them evenly and reshaping as needed. Cover with plastic wrap and
freeze until hard, at least 2 hours and up to 3 weeks.
Dip the pretzels
If using lye, put on protective gloves. Pour 2 cups cool water into a
small stainless-steel bowl just wide enough to hold one pretzel.
Add the lye and stir with a stainless-steel whisk or spoon until
completely dissolved.
If using baking soda, bring 2 cups water to a boil in a small
saucepan. Remove from the heat, add the baking soda, and stir until
completely dissolved. Transfer to a bowl and let cool to lukewarm,
about 30 minutes.
Using stainless-steel tongs or a stainless-steel slotted spoon, dip
one pretzel at a time in the lye (or baking soda) bath and soak for 5
seconds. If the liquid doesn't completely cover the pretzel, turn it
over and submerge the other side for 5 seconds. Remove the pretzel
from the liquid, allowing the excess to drip off, and return it to
the baking sheet. To discard the lye bath, slowly pour it down the
sink drain and flush with cool running water for a few seconds. If
you wore non-disposable gloves, wash them in cool soapy water and
rinse well. If you used a baking soda bath, brush the tops and sides
of the pretzels with some of the beaten egg.
Let the pretzels thaw and rise at room temperature until they are
soft and puffy, 1-1/2 to 2 hours.
Bake the pretzels
Position a rack in the center of the oven and heat the oven to 400F.
Brush baking-soda-dipped pretzels once more with egg.
Lightly sprinkle the pretzels with the salt. Set the baking sheet of
pretzels on another baking sheet (double-pan them) to prevent the
bottoms of the pretzels from browning too quickly. Bake, rotating the
pan halfway through, until rich, deep mahogany-brown for lye-dipped
pretzels or dark golden-brown for baking-soda-dipped pretzels, 20 to
22 minutes. Transfer the pretzels to a rack and cool for at least 15
minutes before serving.
Yields six 6-to-7" pretzels
Source:
"finecooking.com"
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Per Serving (excluding unknown items): 424 Calories; 5g Fat (10.5%
calories from fat); 14g Protein; 79g Carbohydrate; 1g Dietary Fiber;
35mg Cholesterol; 1787mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : An oil mister comes in handy because it releases less oil
than a can of cooking spray does. Whichever you use, mist only as
necessary to prevent the dough from sticking or drying out; too much
will make the pretzels greasy.