* Exported from MasterCook *
Waffles, Pretzel and Peanut Butter Maple Syrup Sauce
Recipe By : Allison and Matt Robicelli
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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For the waffles:
1 1/4 cups water -- warm, (about 110F)
2 tablespoons sugar
2 1/4 teaspoons yeast -- (7g)
1 egg -- beaten
4 1/4 cups all-purpose flour
5 tablespoons butter -- room temp
1 1/2 teaspoons salt
1 cup baking soda
5 cups water
1 stick butter -- melted
1/2 cup sea salt -- coarse
For the syrup:
1/2 cup peanut butter
1 can evaporated milk
1 cup maple syrup
This recipe gets its pretzel-y taste from some nifty kitchen magic.
The deep brown color and intense flavor of traditional Bavarian
pretzels is achieved by, before baking, dipping the waffles in lye: a
highly caustic substance made from firewood ash, useful for such
things as making soap or brandishing jars of it at your opponents in
your neighborhood Fight Club. The pH scale, which measures a
substance's acidity, runs from 0 (hydrochloric acid), past the
neutrality of water at 7, down to the pure alkali of 14. Lye hits the
charts with a solid level of 13, which makes it no surprise that it
can unclog drains, or take the blame for the existence of lutefisk.
Danger and lutefisk aside, lye has actually been used culinarily for
centuries with many brilliant results. Once diluted and cooked it
poses no danger; it merely accelerates the browning by helping break
down some of the proteins on the surface, which also created its
distinctive taste and texture. Yet even if you muster up the bravery
to take a crack at baking like it's 1699, it will likely be difficult
to find the lye in the first place. Many bakers swap it out for a far
more common (and safer) alkali: baking soda. Although baking soda is
an easy substitution, the pretzels it makes never have the "oomph"
that lye pretzels do. It's far too gentle make a significant dent in
flavor and its comparatively mild pH of 9 results in something that
tastes more like slightly soapy bread rather than a yeasty German
dynamo. To get the intense flavor and dark brown crust we're looking
for, and to achieve it as quickly as possible (this is breakfast,
after all), we'll have to draw even more inspiration from Germany
than just pretzels. We must develop superior engineering, coupled
with a dash of their world-famous efficiency. By cooking the baking
soda dry on the stovetop, the molecules will begin to react and
reorganize themselves, creating carbon dioxide and water, which will
immediately evaporate as steam. This process is barely perceptible to
the eye, but soon you'll see the baking soda has decreased in volume.
It's transformed from sodium bicarbonate into sodium carbonate, which
has a pH of around 11. That's just alkaline enough to create superior
flavor, but not so much so that you will be putting yourself or loved
ones in mortal peril. This raises the question: Why bother doing all
this work in the first place? How is anyone supposed to be able to
function highly enough at 8 a.m. to be dealing with breakfast at all,
much less danger breakfast? Now we bring in the efficiency. Instead
of a batter, you'll be using a yeast dough inspired by Belgian Liège
waffles. Make it a day ahead - you can even freeze it - and let it
rest in the fridge overnight so it's ready to go in the morning. Same
goes for the supersoda, which can be stored sealed in a jar in a
cupboard for damn well near forever. Most true lye pretzels are never
boiled, so a quick dip in a soda bath is all they need. Truthfully
you can find a reason to eat these for any meal, but breakfast is an
excuse to slather them with peanut butter syrup and pretend it's
healthy. Note: Allow for one to two hours rising time. Pretzel
Waffles with Peanut Butter Maple Syrup Sauce.
Cook: 30 mins
Prep: 40 mins
Total: 1:10
Make the waffles: Heat waffle maker to your manufacturer's directions.
Divide dough into 8 pieces. Flatten each into a small disc about 1/2" high.
Lightly coat the waffle maker with nonstick spray. Working one at a
time, submerge dough pieces in soda water for five seconds, then
lightly shake off excess. Place in the center of the waffle iron,
brush the top of the dough generously with melted butter, sprinkle
with coarse salt, and close lid. Cook until the top and bottom are a
deep pretzel brown, between 3 and 5 minutes depending on your iron.
Transfer pretzel waffle to a tray, and repeat process with the rest
of the dough.
Put the dough in a lightly greased bowl, cover with plastic wrap and
leave at room temperature until doubled in size, 1 to 2 hours.Make
the syrup: Stir together all ingredients in a microwave safe bowl and
cook for 3 minutes, stopping every 30 seconds to stir. Alternatively,
you can do this on the stovetop in a saucepan over medium-low heat.
Serve with waffles, along with banana slices, bacon bits and any
other toppings you find festive.
Using your hands, deflate the dough and gently shape it into a round
disc. You can make the waffles immediately at this point, or store
the dough in the refrigerator for up to 48 hours until you are ready to use it.
S(Internet address):
https://www.myrecipes.com/extracrispy/pretzel-waffles-with-peanut-butter-maple-syrup-sauce-a-k-a-danger-waffles
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Per Serving (excluding unknown items): 570 Calories; 31g Fat (47.9%
calories from fat); 14g Protein; 61g Carbohydrate; 3g Dietary Fiber;
86mg Cholesterol; 13906mg Sodium. Exchanges: 3 1/2 Grain(Starch);
1/2 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0408