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Soft Pretzels

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Soft Pretzels

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These pretzels will also be made salty or candy; your selection. Read the “guidelines” under to change the form and taste.

At a look

Prep
Bake
Total
Yield
6 huge pretzels

Ingredients

Dough

  • three cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons non-diastatic malt powder or 1 tablespoon sugar
  • 1 tablespoon King Arthur Easy-Roll Dough Improver (non-compulsory, however useful)
  • 1 tablespoon butter or vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons quick yeast
  • 1 cup water

Topping

  • three tablespoons water
  • 1 tablespoon non-diastatic malt powder (or 2 teaspoons sugar)
  • 2 teaspoons baking soda
  • pretzel salt, cinnamon-sugar, or pearl sugar
  • 2 tablespoons butter, melted (non-compulsory)

Dough

  • 12 three/four oz. Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • half of ounce non-diastatic malt powder or half of ounce sugar
  • 1/four ounce King Arthur Easy-Roll Dough Improver (non-compulsory, however useful)
  • half of ounce butter or vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons quick yeast
  • eight oz. water

Topping

  • 1 half of oz. water
  • three/eight ounce non-diastatic malt powder (or half of ounce sugar)
  • 2 teaspoons baking soda
  • pretzel salt, cinnamon-sugar, or pearl sugar
  • 1 ounce butter, melted (non-compulsory)

Dough

  • 361g pastry flour mix or King Arthur Unbleached All-Purpose Flour
  • 14g non-diastatic malt powder or 14g sugar
  • 7g King Arthur Easy-Roll Dough Improver (non-compulsory, however useful)
  • 14g butter or vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons quick yeast
  • 227g water

Topping

  • 43g water
  • 11g non-diastatic malt powder (or 14g sugar)
  • 2 teaspoons baking soda
  • pretzel salt, cinnamon-sugar, or pearl sugar
  • 28g butter, melted (non-compulsory)

Instructions

  1. Mix and knead the dough components in combination — through hand, mixer, or system — till the dough is cohesive and reasonably easy. It will have to be reasonably sticky; if it kind of feels dry, sprinkle it with a tablespoon or two of water.
  2. Cover the dough and let it relaxation for 30 mins.
  3. Turn the dough out onto a flippantly greased paintings floor, fold it over a couple of instances to softly deflate it, then divide it into six items, each and every weighing about three 1/four oz..
  4. Roll each and every piece of dough right into a 24″ rope.
  5. In a shallow bowl, combine in combination the water, malt (or sugar) and baking soda.
  6. Shape each and every rope right into a pretzel, and dip within the baking soda resolution; this may increasingly lend a hand the pretzels brown.
  7. Sprinkle with pretzel salt or pearl sugar, if desired, and bake in a preheated 400°F oven for 12 to 15 mins, till golden brown.
  8. Remove them from the oven, brush with melted butter, dip in cinnamon sugar (if desired), and serve heat.
  9. Store, well-wrapped, for two days at room temperature. Freeze for as much as a month.
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