* Exported from MasterCook *
Pretzel Twists, Homemade Soft
Recipe By :Kelly Senyei
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm water -- (110-115F)
1 Tablespoon sugar
2 teaspoons kosher salt -- plus more for topping
1/4 ounce active dry yeast
4 1/2 cups all-purpose flour
4 Tablespoons unsalted butter -- melted
Vegetable oil
10 cups water
2/3 cup baking soda
1 large egg yolk -- beaten with
1 Tablespoon water
Today you're kicking that classic pretzel shape to the curb and
embracing the big, thick beauty of Homemade Soft Pretzel Twists.
Share if you dare.
PREP: 2 HOURS
COOK: 15 MINUTES
In the bowl of a stand mixer, combine the water, sugar and kosher
salt. Sprinkle the yeast on top and allow it to sit for 5 minutes or
until it begins to foam.
Secure the hook attachment to the stand mixer, then add the flour and
butter to the bowl and mix on low until the ingredients are combined.
Increase the speed to medium and knead until the dough is smooth and
pulls away from the side of the bowl, 4 to 5 minutes.
Remove the dough from the bowl. Clean the bowl and then grease it
with vegetable oil.
Return the dough to the bowl, cover it with plastic wrap and place it
in a warm place for 1 hour, or until the dough has doubled in size.
(Watch my video for how to proof bread in the dryer.)
https://www.justataste.com/video-proof-bread-dough-in-the-dryer/
Preheat the oven to 450F and position the oven racks in the middle
two positions in your oven.
Line two sheet trays with lightly oiled parchment paper.
Stir together the 10 cups of water and the baking soda in an 8-quart
pot. Bring the mixture to a rolling boil.
While the water comes to a boil, turn the dough onto your work
surface and divide it into 12 equal pieces. (Do not flour your work
surface; See Kelly's Notes.)
Applying even pressure, roll out each piece of dough into an 18- to
20" rope. Fold each rope in half, twisting the two pieces around one
another and pressing the ends together. Twist the bottom end around
the top, feeding it through the top hole and pressing to secure.
Return the twists to the cookie sheet.
One by one, carefully place each twist into the boiling water for 30
seconds. Remove each twist from the water using a large slotted spoon
or spatula(s) and return it to the cookie sheet. Brush the tops of
the twists with the egg yolk wash and sprinkle with kosher salt (optional).
Bake the twists until golden brown in color, 12 to 14 minutes,
rotating the pans (between racks and turning to rotate pans) halfway
through, then remove the twists from the oven and allow them to cool
for 5 minutes before serving.
KELLY'S NOTES: Do not flour your work surface prior to rolling out
the pretzels or the dough won't have enough traction against the
surface. Using the palms of your hands, apply even pressure as you
roll from the center out to form the dough into ropes.
S(Internet address):
"https://www.justataste.com/homemade-soft-pretzel-twists-recipe/";
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Per Serving (excluding unknown items): 215 Calories; 5g Fat (20.1%
calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber;
28mg Cholesterol; 3679mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0320