I have not received anything from them to mention any of this, it is just one of my go to sites for great recipes. They really have some yummy recipes I can't wait to try like braided lemon bread and sourdough pretzels. If you are still hungry after this you can lurk around on the King Arthur Flour website. But I found that they don't do too well a day or two later. For one thing, they taste amazing warm out of the oven. I recommend eating these as close to possible after they have been baked. You can serve as is or with some mustard. Melt 3 tablespoons of butter and brush on top of the pretzels. Sprinkle some sea salt on top of the pretzels before placing them in the oven.īake the pretzels for 8 minutes at 475 degrees. Spray another pan with cooking spray and transfer the pretzels. This is a great job for your little helper. Scoop the baking soda and water mixture over the pretzel. Make each rope into a pretzel shape and place in the pan with the baking soda and water. It was similar to playing with Play Dough. She pretended she was rolling out a snake. My daughter had so much fun with this step. Then start rolling each of those pieces out to make a rope (the recipe calls for it to be between 28-30 inches long, but ours were closer to 20-24 inches). Set aside until the pretzels are assembled.ĭivide the dough into 8 equal pieces, each weighing about 2.5 oz. Pour into a baking pan until the water is lukewarm. Mix in the baking soda, stirring until it is dissolved. Boil 1 cup of water and remove from heat. Now it's time to get started on the topping. Knead the dough for 5 minutes and place it in a bowl, cover and allow to rest for 30 minutes. I decided to mix the dough by hand since I didn't want to bother getting out the mixer, but the mixer would be quicker. Make a well in the center of the flour mixture add the yeast mixture.Ĭombine all the dough ingredients to form dough. In a large bowl, mix together the flour and salt. Let stand for 10 minutes until it gets bubbly. This is a great family friendly recipe to make with your children.ĭissolve yeast into 1 cup of warm water and sugar. I wanted to make some soft pretzels with my kids and give them the same fond memories. Whenever I have soft pretzels (admittedly not very often these days), I am taken back to my childhood. One of the things they would sell were these warm, soft pretzels topped with mustard. Enjoy warm with unsalted butter.When I was growing up there was a candy/ice cream truck that would park itself in front of my school at recess. Transfer the buns to the lined baking sheets, score a cross on the buns, and sprinkle with coarse sea salt.Ĭook the remaining buns in the same manner, then bake, one sheet at a time, for about 16 minutes or until golden brown. The buns don’t need to be completely covered with the solution, but mind that they don’t stick to the bottom. With a slotted ladle or spoon, slip two buns gently into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds. Watch the pot the baking soda-water mixture will foam up. In a large pot, wide enough to fit 2 buns at once, bring 4¼ cups of water and the baking soda to a boil. Preheat the oven to 425☏ and line 2 baking sheets with parchment paper. Continue with the remaining dough, then cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy. This process creates surface tension and prevents the buns from becoming flat. Dust your hands with flour, lay a portion of dough on the palm of one hand, and with the other hand forming a dome over the dough, roll it for about 10 seconds until its top is round and firm. Sprinkle the pretzels with salt, and bake for 12 to 15 minutes, or until the pretzels are well-browned. Transfer boiled pretzels to the prepared baking sheet. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Divide the dough into 10 equal (roughly 3-ounce) portions. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. When the dough has doubled in size, punch it down, take it out of the bowl, and knead for about 30 seconds. Place the dough back in the bowl, cover with a tea towel, and let rise in a warm place, or preferably in a 100☏ (35☌) warm oven, for 60 minutes or until doubled in size. Transfer the dough to a work surface and continue kneading and punching it down with your hands for a few minutes until you have a smooth and elastic ball of dough. If the dough is too sticky, add more flour. Add to the flour mixture and mix with the dough hooks of an electric mixer for a few minutes or until well combined. In a medium bowl, whisk together the water and butter - the mixture should be lukewarm. Combine the flour, yeast and salt in a large bowl.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |