Sunday, November 27, 2005
Pretzels
Soft Pretzels
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons1 cup warm water 2 tablespoons butter, softened 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups all-purpose or bread flour 2 quarts water 1 tablespoon baking soda 1/2 cup coarse salt
Generously grease a large mixing bowl and 2 large cookie sheets; set aside.
In a large bowl, sprinkle yeast over warm water (105 -115°F) and stir until dissolved. Stir in softened butter, sugar, and salt.
Beat in 1 1/4 cups flour, adding up to 2 3/4 cups additional flour gradually. Knead until dough is no longer sticky.
Place the dough into the prepared greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
Punch down and divide into 12 to 16 pieces. Roll each piece between your hands into an 18-inch length. Twist and fold each into a pretzel shape. Place onto greased baking sheets, cover lightly with a tea towel. Allow to rise again until double.
Preheat oven to 375°F.
In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt.
Bake for 10 to 12 minutes. Remove to a wire cooling rack.
Makes 12 to 16.
Pretzels II
1 1/2 cups warm water (105 to115 F. degrees) 2 (1/4 ounce each) packages active dry yeast 1/4 cup granulated sugar 1 1/2 teaspoons salt 1/4 cup vegetable oil 4 to 4 1/2 cups bread flour or all-purpose flour 1 large egg white 1 tablespoon water Sesame seeds or poppy seeds
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil and 3 cups flour; beat until smooth. Gradually add remaining flour to make a soft dough.
Knead dough by hand 10 minutes until smooth and elastic. Cover bowl and let rest 30 minutes.
Divide dough into 24 pieces; cover and let rest 5 minutes.
Roll each into a uniform 18-inch rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once and then pressing them onto the bottom curve of the circle. (Dough may also be shaped into 8-inch breadsticks.) Place on greased baking sheets.
Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds.
Bake in preheated 425 F. degrees oven for 12 to15 minutes or until golden brown. Remove from baking sheets; cool on wire rack.
Makes 24 servings.
Pretzels I
2 (1/4-ounce) packages active dry yeast or 5 teaspoons1 cup water, divided use1/2 teaspoon honey 1 tablespoon corn oil 1 1/2 teaspoons salt 3 cups all-purpose or bread flour, divided use1 egg yolk 1 tablespoon milk 1 tablespoon coarse salt
Dissolve 1/2 of the yeast in 1/4 cup of warm water (105°F to 115°F); let sit undisturbed for 3 to 5 hours.
Next, combine remaining yeast with 1/4 cup of warm water (105°F to 115°F); let sit for 3 to 4 minutes, or until foamy. Dissolve honey in remaining water (hot tap water is fine); stir in oil and salt. When cool, mix it together with both yeast mixtures in a large bowl. Add 2 cups of flour, incorporating it with a spoon or plastic dough scraper and mixing vigorously for 3 or 4 minutes. Turn mixture out onto a lightly floured surface and, using the remaining cup of flour, knead the mass into a medium-firm dough. Let the dough rise, covered and in a warm spot, for 30 minutes, until almost doubled in size.
Punch dough down and form into a tight ball. Coat with a little corn or vegetable oil and place it back in the bowl. Cover dough with plastic wrap and let it rise in the refrigerator for 2 to 4 hours. When doubled in size, take dough out of refrigerator and shape it immediately. Divide dough in 14 equal pieces and roll each piece into a log about 24 inches long. The strands of dough should be about 3/4 inches in diameter in the middle and taper down to 1/4 inch at each end. Bend each strand into desired pretzel shape and place on a parchment-lined baking sheet. Brush pretzels with a mixture of egg yolk and milk, sprinkle with coarse salt, cover loosely and let rise for 30 more minutes
Preheat oven to 375°F.
Bake pretzels for 30 minutes or until dark golden brown. Cool on a wire rack.
Makes 14 pretzels.
Chewy Philadelphia-Style Soft Pretzels
2 cups milk 1/2 cup packed brown sugar 1/2 cup warm water 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 6 cups all-purpose or bread flour 3/4 teaspoon baking powder 1 1/2 tablespoons salt 1 large egg 1 tablespoon water 2 tablespoons coarse salt
In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.
Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.
Makes 32. ¶ 2:52 PM
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons1 cup warm water 2 tablespoons butter, softened 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups all-purpose or bread flour 2 quarts water 1 tablespoon baking soda 1/2 cup coarse salt
Generously grease a large mixing bowl and 2 large cookie sheets; set aside.
In a large bowl, sprinkle yeast over warm water (105 -115°F) and stir until dissolved. Stir in softened butter, sugar, and salt.
Beat in 1 1/4 cups flour, adding up to 2 3/4 cups additional flour gradually. Knead until dough is no longer sticky.
Place the dough into the prepared greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
Punch down and divide into 12 to 16 pieces. Roll each piece between your hands into an 18-inch length. Twist and fold each into a pretzel shape. Place onto greased baking sheets, cover lightly with a tea towel. Allow to rise again until double.
Preheat oven to 375°F.
In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt.
Bake for 10 to 12 minutes. Remove to a wire cooling rack.
Makes 12 to 16.
Pretzels II
1 1/2 cups warm water (105 to115 F. degrees) 2 (1/4 ounce each) packages active dry yeast 1/4 cup granulated sugar 1 1/2 teaspoons salt 1/4 cup vegetable oil 4 to 4 1/2 cups bread flour or all-purpose flour 1 large egg white 1 tablespoon water Sesame seeds or poppy seeds
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil and 3 cups flour; beat until smooth. Gradually add remaining flour to make a soft dough.
Knead dough by hand 10 minutes until smooth and elastic. Cover bowl and let rest 30 minutes.
Divide dough into 24 pieces; cover and let rest 5 minutes.
Roll each into a uniform 18-inch rope. Shape into a pretzel by making a circle, overlapping the two ends, twisting them once and then pressing them onto the bottom curve of the circle. (Dough may also be shaped into 8-inch breadsticks.) Place on greased baking sheets.
Beat egg white and water together; brush pretzels. Sprinkle with sesame or poppy seeds.
Bake in preheated 425 F. degrees oven for 12 to15 minutes or until golden brown. Remove from baking sheets; cool on wire rack.
Makes 24 servings.
Pretzels I
2 (1/4-ounce) packages active dry yeast or 5 teaspoons1 cup water, divided use1/2 teaspoon honey 1 tablespoon corn oil 1 1/2 teaspoons salt 3 cups all-purpose or bread flour, divided use1 egg yolk 1 tablespoon milk 1 tablespoon coarse salt
Dissolve 1/2 of the yeast in 1/4 cup of warm water (105°F to 115°F); let sit undisturbed for 3 to 5 hours.
Next, combine remaining yeast with 1/4 cup of warm water (105°F to 115°F); let sit for 3 to 4 minutes, or until foamy. Dissolve honey in remaining water (hot tap water is fine); stir in oil and salt. When cool, mix it together with both yeast mixtures in a large bowl. Add 2 cups of flour, incorporating it with a spoon or plastic dough scraper and mixing vigorously for 3 or 4 minutes. Turn mixture out onto a lightly floured surface and, using the remaining cup of flour, knead the mass into a medium-firm dough. Let the dough rise, covered and in a warm spot, for 30 minutes, until almost doubled in size.
Punch dough down and form into a tight ball. Coat with a little corn or vegetable oil and place it back in the bowl. Cover dough with plastic wrap and let it rise in the refrigerator for 2 to 4 hours. When doubled in size, take dough out of refrigerator and shape it immediately. Divide dough in 14 equal pieces and roll each piece into a log about 24 inches long. The strands of dough should be about 3/4 inches in diameter in the middle and taper down to 1/4 inch at each end. Bend each strand into desired pretzel shape and place on a parchment-lined baking sheet. Brush pretzels with a mixture of egg yolk and milk, sprinkle with coarse salt, cover loosely and let rise for 30 more minutes
Preheat oven to 375°F.
Bake pretzels for 30 minutes or until dark golden brown. Cool on a wire rack.
Makes 14 pretzels.
Chewy Philadelphia-Style Soft Pretzels
2 cups milk 1/2 cup packed brown sugar 1/2 cup warm water 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 6 cups all-purpose or bread flour 3/4 teaspoon baking powder 1 1/2 tablespoons salt 1 large egg 1 tablespoon water 2 tablespoons coarse salt
In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.
Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16' x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
Bring a large kettle of salted water to a boil. Preheat the oven to 400 degrees. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.
Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400 degrees for 18 to 20 minutes, or until golden brown.
Makes 32. ¶ 2:52 PM
