* Exported from MasterCook *
Bread, Pretzels, Hot Buttered Soft
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Hand Made Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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DOUGH:
2 1/2 cups King Arthur Unbleached All-Purpose Flour -- (298g)
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast -- (7g)
7/8 cup warm water -- *Note (7/8 to 1), (198g to 227g)
TOPPING:
1 cup boiling water -- (227g)
2 tablespoons baking soda -- (28g)
coarse -- kosher or pretzel salt, optional
3 tablespoons unsalted butter -- melted, (43g)
*Note: Use the greater amount in the winter, the lesser amount in the
summer, and somewhere in between in the spring and fall. Your goal is
a soft dough.
Pretzels are available crisp and hard from your grocery or, if you're
lucky and in the right place, soft and chewy from street vendors. Our
recipe is for the soft, chewy kind. The melted butter brushed over
the crust is a bonus street vendors don't offer!
Want to make smaller, appetizer-size pretzels? See our instructions
for pretzel bites in "tips," below.
Prep: 20 mins. to 30 mins.
Bake: 8 mins. to 9 mins.
Total: 1 hrs 10 mins. to 1 hrs 21 mins.
Yield: 8 large pretzels
To make dough by hand, or with a mixer:
Place all of the dough ingredients into a bowl, and beat until well-combined.
Knead the dough, by hand or machine, for about 5 minutes, until it's
soft, smooth, and quite slack.
Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
To make dough with a bread machine:
Place all of the dough ingredients into the pan of your bread
machine, program the machine for dough or manual, and press Start.
Allow the dough to proceed through its kneading cycle (no need to let
it rise), then cancel the machine, flour the dough, and give it a
rest in a plastic bag, as instructed above.
To make dough with a food processor:
Place the flour, salt, sugar and yeast in the work bowl of a food
processor equipped with the steel blade.
Process for 5 seconds.
Add the water, and process for 7 to 10 seconds, until the dough
starts to clear the sides of the bowl.
Process a further 45 seconds.
Place a handful of flour in a bowl, scoop the slack dough into the
bowl, and shape the dough into a ball, coating it with the flour.
Transfer the dough to a plastic bag, close the bag loosely, leaving
room for the dough to expand, and let it rest at room temperature for
30 minutes.
While the dough is resting, prepare the topping:
Combine the boiling water and baking soda, stirring until the soda is
totally (or almost totally) dissolved.
Set the mixture aside to cool to lukewarm (or cooler).
Preheat your oven to 475F.
Prepare a baking sheet by spraying it with vegetable oil spray, or
lining it with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it
into eight equal pieces (about 70g, or 2 1/2 ounces, each).
Allow the pieces to rest, uncovered, for 5 minutes.
Pour the baking soda/water into a 9" square pan.
Roll each piece of dough into a long, thin rope (about 28" to 30"
long), and twist each rope into a pretzel.
Working with 4 pretzels at a time, place them in the pan with the
baking soda/water, spooning the water over their tops; leave them in
the water for 2 minutes before placing them on the baking sheet.
This baking soda "bath" will give the pretzels a nice, golden-brown color.
Transfer the pretzels to the prepared baking sheet.
Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired.
Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
Remove the pretzels from the oven, and brush them thoroughly with the
melted butter.
Keep brushing the butter on until you've used it all up; it may seem
like a lot, but that's what gives these pretzels their ethereal taste.
Eat the pretzels warm, or reheat them in an oven or microwave.
TIPS FROM OUR BAKERS:
To make savory pretzel bites: Roll the six pieces of dough into 10"
ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the
pieces into the baking soda solution, place on a greased or
parchment-lined baking sheet, and top with pretzel salt or sea salt.
Bake in a 400F oven for 12 to 15 minutes, until golden brown. Remove
from the oven, and roll the bites in melted butter; about 6
tablespoons should do it.
To make sweet pretzel bites: Roll the six pieces of dough into 10"
ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the
pieces into the baking soda solution, place on a greased or
parchment-lined baking sheet, and top with pearl sugar, if desired.
Bake in a 400F oven for 12 to 15 minutes, until golden brown. Remove
them from the oven; if they haven't been topped with pearl sugar,
roll the bites in melted butter (about 6 tablespoons should do it).
Then shake in a paper bag with 6 tablespoons cinnamon-sugar.
Source:
"kingarthurflour.com"
S(Internet Address):
http://www.kingarthurflour.com/recipes/hot-buttered-soft-pretzels-recipe
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Per Serving (excluding unknown items): 186 Calories; 5g Fat (23.2%
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 1214mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fat; 0 Other Carbohydrates.