* Exported from MasterCook *
Bread Pretzels with Beer Cheese
Recipe By :Jenni Field
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 oz water -- room temperature, (to 11.25 oz) Note
2 oz melted butter
1/2 oz malt syrup -- or dark corn syrup
2 1/4 teaspoons kosher salt
22 oz all-purpose flour
2 1/4 tsp active dry yeast -- (1/4 oz)
10 cups water
1/2 cup baking soda -- (2/3C) Note
1 egg -- plus
1 teaspoon water -- for egg wash
coarse salt -- of your choosing for finishing
The combination of a soft pretzel with a dense crumb, a chewy/salty
crust, and rich, decadent cheese sauce is hard to beat. And even if
you don't want to make your own pretzels, just get some at the store
and make the beer cheese to go with them!
Note: start with 11 oz and only add a smidge more water if things
seem to dry. This dough should be pretty firm though and not at all sticky.
Note: I use 1/2C. Use 2/3C if you'd like your pretzels to be a bit
darker once baked.
cook: 19 MINUTES
total: 19 MINUTES
Put all the ingredients in the order they appear in the recipe into
the bowl of your stand mixer. Attach the dough hook and mix for 1
minute on low speed. Increase the speed to medium-low and knead for 8
minutes. If after 3 to 4 minutes the dough seems a bit dry, add the
extra 1/4 oz of water, but no more than that. The dough should
completely clear the sides and bottom of the bowl. When you're
finished kneading, the bowl should almost look like it's clean.
Once the kneading time is over, the dough should be smooth and soft
to touch but fairly firm and not at all sticky.
Form it into a ball and place it back in the mixer bowl. Spray the
top and sides with pan spray, cover and let rise at room temperature
until doubled. Depending on the temperature of your kitchen, this
could take anywhere from an hour to up to three hours.
When the dough is nicely risen, turn it out onto a clean work surface
and press out all the gases.
Use a bench knife and your kitchen scale to divide the dough into 3
oz portions.
So the dough doesn't dry out, place each piece under plastic wrap as
you divide it.
Spray 2 rimmed baking sheets with pan spray and cover the sheets with
plastic wrap--this is what you'll use to keep the pretzels from
drying out when forming them.
Roll each portion of dough into a long snake approximately 2 feet
long. Bring the ends up and cross them over each other twice and
press the ends down into the center of the snake to form a pretzel shape.
Place each finished pretzels on the pans under the plastic, six per pan.
Freeze the pretzels for a good hour or an hour and a half until they
are solidly frozen.
Place a rack in the center of the oven and preheat to 375F.
Bring 10 cups of water to a boil in a large Dutch oven. Add the
baking soda and stir to evenly dissolve.
Bring one sheet of pretzels out of the freezer. Boil 2 pretzels at a
time for approximately 45 seconds to 1 minute, until they float and
are somewhat puffed. While the pretzels are boiling, Re-spray that
part of the sheet pan. Remove pretzels from the water with a slotted
spoon or a spider and place back on the tray. Once all the pretzels
are boiled, repeat with the second tray of pretzels.
Brush the pretzels with a thin coating of egg wash and sprinkle
liberally with coarse finishing salt. I used sel gris for one tray
and a smoked salt for the other. Feel free to use pretzel salt, fleur
de sel or your favorite finishing salt--or switch things up and use
sesame seeds or poppy seeds if you prefer.
Bake one tray of pretzels at a time. Bake for 10 minutes. Then rotate
the pan 180F and bake an additional 8 to 10 minutes until deeply golden brown.
Remove to a rack to cool. Serve warm with grainy mustard and beer
cheese. Store extras in the freezer and reheat in the toaster oven or oven.
S(Internet address):
https://pastrychefonline.com/bread-pretzels-with-beer-cheese/
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Per Serving (excluding unknown items): 235 Calories; 5g Fat (18.6%
calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber;
28mg Cholesterol; 2923mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0415