* Exported from MasterCook *
Pretzels, Soft Rye
Recipe By :Kim Boyc
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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2 Tbs. unsalted butter -- melted, for bowl & baking sheets
For the dough:
1 package active dry yeast -- (2 1/4 tsp)
1 Tbs. honey
1 cup rye flour
2 1/2 cups all-purpose flour
1 Tbs. kosher salt
For the bath:
1/2 cup baking soda
To finish:
Coarse sea salt -- such as Maldon
These pretzels are soft, chewy, and flavorful, with a slight sourness=20
that comes from boiling the pretzels in a baking soda bath. The=20
baking soda also gives the pretzels their traditional dark mahogany=20
color. Be sure to boil only a few pretzels at a time and to use the=20
bath for only a single batch of the recipe-otherwise the baking soda=20
water reduces too far and leaves a metallic bite to the dough. A=20
simple dusting of sea salt, especially flaky Maldon salt, is the best=20
to finish these.
Measure the yeast into a large bowl. Heat 1-1/2 cups of water in a=20
small saucepan over low heat to a temperature that is warm to the=20
touch, about 100F, and pour it over the yeast. Add the honey and stir=20
to combine. Add the flours and salt and stir again.
Dump the sticky dough onto a floured surface and knead. Add up to 1/2=20
cup all-purpose flour, as needed, until the dough is tacky but not=20
sticky. Knead for about 12 minutes, or until the dough is soft and supple.
Lightly brush a large bowl with melted butter. Using a dough scraper,=20
scrape the dough into the bowl, cover with plastic wrap or a towel,=20
and let rise for about 1-1/2 hours, or until doubled in size.
While the dough is rising, place two racks at the top and bottom=20
thirds of the oven and preheat to 450F. Brush two baking sheets=20
generously with butter.
Once the dough has doubled, gently pour it from the bowl onto a=20
lightly floured surface. Cut the dough into 12 pieces. Take each=20
piece of dough and roll it into a snake about 17" long, with thinly=20
tapered ends. Don't flour your surface as you roll; the slight=20
stickiness enables you to roll the dough out evenly and quickly. Form=20
the dough into a pretzel shape by folding onethird of the left side=20
over the center of the snake, and then one-third of the right side=20
over the left. Place the shaped pretzels onto the prepared baking=20
sheets. Let the pretzels proof (rise) for 15 to 20 minutes.
Meanwhile, for the bath, fill a large pot with 10 cups of water and=20
bring it to a boil. Once the pretzels are proofed and the water is=20
boiling, add the baking soda to the water.
To poach the pretzels, lift 2 or 3 pretzels, depending on the surface=20
area of your pot, into the bath. Boil each side for 30 seconds, use a=20
strainer to remove the pretzels, pat any excess water with a towel,=20
and transfer them back onto the buttered baking sheets. Boil the=20
remaining pretzels. Sprinkle liberally with salt.
Bake for 15 to 18 minutes, rotating the sheets halfway through. The=20
pretzels should be dark mahogany in color. Transfer them to a rack to=20
cool.good to the grain.
Make Ahead Tips:
These pretzels are best eaten the day they're made, ideally within the hour.
Serve a basket of the pretzels with a pot of whole-grain mustard.
S(Internet address):
"<http://www.finecooking.com/recipe/soft-rye-pretzels>"
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Per Serving (excluding unknown items): 149 Calories; 2g Fat (14.2%=20
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;=20
5mg Cholesterol; 2988mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0=20
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0131