* Exported from MasterCook *
Soft Pretzels #2
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter -- cubed and at room temp
unsalted butter -- melted, for brushing
2 tablespoons packed dark brown sugar
1/4 ounce active dry yeast -- (2 1/4t)
6 cups all-purpose flour
2 teaspoons kosher salt -- plus more for sprinkling
Cooking spray
2/3 cup baking soda
mustard -- for dipping (optional)
Combine 2 cups warm water (110 degrees F to 115 degrees F), the
butter and brown sugar in the bowl of a stand mixer. Sprinkle the
yeast on top and let stand until foamy, about 10 minutes. If the
yeast does not foam, discard and try again with fresh yeast.
Add 3 cups flour and 2 teaspoons salt to the yeast mixture. Using the
dough hook, mix on low speed, then increase the speed to medium as
the flour starts to incorporate. (Scrape down the side of the bowl as
needed.) Mix in the remaining 3 cups flour on low speed, then
increase the speed to medium and mix until the dough gathers around
the hook and pulls away from the bowl.
Turn the dough out onto a clean surface; knead until smooth, 5
minutes. Brush a large bowl with melted butter, add the dough and
turn to coat. Cover with plastic wrap and let rise in a warm place
until doubled in size, about 1 hour.
Punch down the dough, then divide it in half. Divide each half into 6
even pieces with a knife; cover with plastic wrap. Line 3 baking
sheets with parchment paper and coat with cooking spray.
Tape a 24" long piece of string to the countertop to use as a guide.
Roll out a piece of dough on the countertop with your hands, starting
in the middle and working your way out to the ends until you have a
24" long rope. As you roll, occasionally lift the dough by the ends
and slap the middle against the counter to stretch it.
Lift the ends of the rope to make a U shape, then cross one end over
the other twice to make a double twist in the middle. Fold down the
ends and attach them to the bottom of the U, forming a pretzel shape.
Transfer to one of the prepared baking sheets; repeat with the
remaining dough, arranging 4 pretzels on each baking sheet. Cover
loosely with plastic wrap and let stand at room temperature until
slightly puffed, about 30 minutes.
Position racks in the upper and lower thirds of the oven; preheat to
425F. Fill a wide pot with 10 cups water; add the baking soda and
bring to a low simmer, whisking to dissolve. Use scissors to cut the
parchment around each pretzel, leaving a 1" border. Slide the
pretzels (on the parchment) off the baking sheets, then coat the
baking sheets with cooking spray. Working in batches, carefully
invert each pretzel into the water and use tongs to peel off the
parchment. Simmer until the pretzels plump, about 45 seconds per
side. Remove with a slotted spoon, letting the excess water drip off;
arrange on the prepared baking sheets. Sprinkle with salt.
Bake the pretzels until golden brown, rotating the baking sheets
halfway through, 12 to 15 minutes. Brush with melted butter and serve
with mustard.
Source:
"Food Network Magazine, Mar 2013"
Start to Finish Time:
"3:00"
T(active):
"1:00"
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Per Serving (excluding unknown items): 263 Calories; 4g Fat (12.2%
calories from fat); 7g Protein; 50g Carbohydrate; 2g Dietary Fiber;
8mg Cholesterol; 3672mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2014 - 0111