![soft pretzel soft pretzel](http://img.food.com/img/upload/package/super-bowl/H2_SB_Pretzels_1.jpg)
I used the nodo fast way I let the rise for 3 hours and also I used less salt for the dough These were fantastic! I used the lye method which made them brown perfectly. Made it with the soda solution and cut the ropes into bites before baking. Not only were these delicious, but they offered us hours of entertainment and a finale that included a delicious beer/cheese sauce, a good IPA and polka music! Well worth the effort. Repeat this process with the remaining pieces of dough. Once you can feel that the dough rope doesn’t want to stretch any farther (usually when it is between 12 to 16 in/30.5 to 40.5 cm long), set it aside to rest and begin shaping another piece in the same manner. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pat a piece of dough down with your fingertips to form a rough rectangle about 3 1/2 by 5 1/2 in/9 by 14 cm. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. To form the classic pretzel shape, cut the dough into eight equal portions.
![soft pretzel soft pretzel](https://hopeloveandfood.com/wp-content/uploads/2020/03/Easy-Soft-Pretzels-8.jpg)
Turn the dough out onto an unfloured work surface and firmly press it down to deflate. If you aren’t up to the challenge of sourcing and working with lye, I’ve offered a suitable alternative: baked baking soda. A dip in a solution of food-grade lye and water before baking sets pretzels apart from other yeasted breads. While an option for making quick pretzels is given, too, I highly recommend the overnight method because the dough’s flavor really develops during the slow fermentation, becoming nuanced with a yeasty tang that is worth every moment of anticipation. To prepare the best pretzels, you’ll need to begin a day, or at least 8 hours, in advance and let the dough slowly rise in the refrigerator. The bellies are slashed with a long, deep slit in the bottom to allow steam to escape as they bake. The shape of these pretzels is typical of the historic German cultural region known as Swabia, where the tradition is to shape pretzels with fat “bellies” and thinly tapered, crispy “arms” interlocking in a twisted embrace.
#Soft pretzel skin#
Serve warm solo or with your favorite dipping sauce as a sidekick.If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here. Remove from oven and paint once more with melted butter. Using clean hands or a paint brush coat each in melted butter.īake for 10-12 minutes until a deep golden brown. Transfer boiled pretzel dough to greased baking sheet. Roll each piece out to 20-inches long, then take each rope and twist it into a pretzel.īoil pretzel dough for 20 seconds face down, then 20 seconds on bottom side, for 40 seconds total. Transfer to oil lined bowl and cover with plastic, leave in a warm, dark place for 1-2 hours where it will double in size.īring baking soda and water to a boil in a shallow pan and heat oven to 450F.ĭeflate dough on counter, and divide into 6 pieces. Mix by hand or with dough hook until combined. Add milk, flour, light brown sugar, salt, and fat. Whisk together yeast and warm water in bowl until dissolved. Makes 6 pretzels (up to you if you want to roll into sticks or make into bites!)Ģ teaspoons dry active or rapid rise yeast (½ packet)