Making pretzels is an ideal way to dive into bread-making. It’s time for a new trend, one that’s quick and tasty and doesn’t depend on wild yeast harvests from your kitchen. I couldn’t bear the thought of spending all that time and effort only to end up with a great door stopper or, worse yet, a brick the size of my bread pan. The last loaf I made actually turned out a masterpiece, but I’ll admit, I added a spoonful of quick-rise yeast as insurance. You must feed it, stir it, and wait for days just to get started on a loaf. I know the sourdough fad traveled faster than wild yeast on a warm kitchen counter, but let’s face it, sourdough is moody. Unlike sourdough, pretzel dough doesn’t have mood swings. Simple and Scrumptious Homemade Pretzel Recipe Nothing fancy just regular yeast will do. If you don’t have any, it’s simple to find yeast in any grocery store. If you’ve made sadwich bread before, check in the back recesses of your fridge for yeast packets, as they can last up to 1 year. Not only are there just 6 ingredients in this recipe, but most of them are probably in your cupboards already. Grab your favorite apron, roll up your sleeves, and let’s get started. (Based on “Easy Homemade Soft Pretzels” by Sally McKenney at Sally’s Baking Recipes.) With only a 10-minute proofing time, an hour is all you need to make this homemade pretzel recipe!
#Pretzel bread recipe how to
Learn how to make a pretzel shape the easy way. When done, pretzels should be lightly browned on top and a darker brown on bottom. Bake for approximately 12 to 15 minutes.Using 2 layers of salt will give the pretzels the salty flavor and texture all over without too much coarse salt. I use regular fine white salt and a coarse salt after that. While pretzels are still wet, sprinkle salt on them. Using a slotted spoon, lift the boiled pretzels out of the pot after letting the excess water roll off each pretzel.Sometimes, they’ll flip over, so flip them right-side up in the water before taking them out of the pot. At first, they’ll sink to the bottom but then float to the top. Just make sure they don’t touch each other when boiling. If they boil longer than that, they’ll have a somewhat-metallic taste. Once all the pretzels are rolled out and knotted, place them in the boiling soda water for 20 to 30 seconds each.The cookie sheet gives a much better browned bottom on the pretzels I’ve used a metal cookie sheet with parchment paper and a stone pan lined with parchment paper. Once twisted, lay all pretzels on prepared cookie sheet. How to make a pretzel shape:Grab the ends, twist them one time, and lay the twisted or knotted end over the rounded part of the pretzel.After making a few batches, you’ll be able to estimate the length of the pretzel dough.
#Pretzel bread recipe plus
Because I don’t like to find a tape measure each time I make these, I discovered the perfect length is from my elbow to my fingertips plus the width of one hand. Roll individual dough pieces to about 20 to 22 inches long.Prepare a cooking tray by lining it with parchment paper and spraying cooking spray lightly on the paper.If you add baking soda when water is already boiling, it’ll probably froth and spill out over the pot. Put 9 cups water in a pot and mix with baking soda.Preheat the oven to 400 degrees Fahrenheit.Also, put a little oil, butter, or pan spray on the work surface to get a smooth, glossy, rolled dough that doesn’t stick to your hands when rolling it out. This will save time when you start rolling later. After cutting dough into 12 pieces, flatten each piece into a rectangle about 1 inch across by 3 inches long with a rolling pin.If weighing the dough, it should weigh about 65 to 70 grams (about 2.3 to 2.5 ounces) per pretzel. I cut it in half and then cut each half into 6 equal pieces. Cut dough into 12 pieces with a knife or pizza cutter. Shape dough into a rectangle on a flour-dusted counter or flour-dusted board.Shape dough into a ball and let sit for 10 minutes in a clean, greased bowl.Knead dough in the mixing bowl for 3 minutes.If mixing by hand, stir until dough is smooth and shiny and bounces back when you press a finger into it. Mix the dough with a dough hook if you have a mixer. Add salt, and then add flour 1 cup at a time. Melt butter and add to bowl when warm, not hot.
Cover the bowl, and let yeast rise for about 5 minutes. In a mixing bowl, pour in 1-1/2 cups warm water, and then stir in yeast and sugar.Homemade Cheese Recipes: Cheese Making Articles.Sustainable Farming & Agriculture Articles.Power Equipment Articles - Lawn and Garden Equipment.Raising Ducks and Geese: Articles & Ideas.Homesteading Poultry - Chicken, Turkey, Ducks Archives.
0 kommentar(er)
