1/2/2023 0 Comments Pretzel recipeSTEP 4 – SHAPE YOUR PRETZELS & LEAVE TO RISE (SECOND RISE) It will take about 8 hrs to rise, but it will also improve flavour. You can leave to prove the dough in the fridge overnight. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr. STEP 3 – LEAVE YOUR DOUGH TO PROVE (FIRST RISE) Try to avoid adding any extra flour and use vegetable or sunflower oil if your hands are sticking too much to the dough. Tip out onto your work surface and knead for 10-15 mins or until smooth and elastic. Make a well in the flour mixture and pour in the milk, mixing together to form a rough dough. In a large jug, mix together 300ml lukewarm milk and the butter. Put the flour, yeast, sugar and 1/2 teaspoon of salt in a large bowl and mix together to combine. Mine ended up looking like butterflies! The method – Instructions I’d always choose to go with more subtle flavours, such as adding a teaspoon of orange zest or other orange zest substitutes to compliment the cinnamon sugar on the top of the pretzels.ĭon’t worry about shaping the dough into pretzels, you can make chunky sticks or something similar. I’ve included a basic recipe here, but once you master this one, you can easily make a different flavour. To create the hot water solution, you will need baking soda – doesn’t matter what type. Saltįine cooking salt is the best, as it dissolves quickly without any problems. If using salted butter, don’t add any more salt. Butterįor the best flavour use unsalted butter. I think using a dark brown muscovado sugar in this recipe is a game changer! By all means, use regular caster sugar, but the amount of flavour you get from the the muscovado sugar is just amazing! You can also use other sugars, such as light brown sugar, coconut sugar or other alternatives, that will make this sweet dough just that extra special. If you are using fresh yeast, double up the amount and make sure you leave the yeast to froth up with some warm water and sugar. I usually use one sachet fast-action dried yeast (about 7 grams) per batch. You can also use just water or plant based milk and the recipe will work as it is. Just bear in mind that the richer the milk is the extra flavour it adds. Pretzel recipe full#I like to use full fat (blue) milk when I’m baking enriched sweet breads, but you are welcome to use any kind of milk you like. I say, in theory, because your kneading technique, amount of water or adding extra flour when kneading have far bigger impact on the softness of the dough than the flour itself. The very strong Canadian bread flour has slightly higher amount of gluten, which means that in theory you’ll get a better rise. I’ve tested this recipe with different types of white bread flour and they all work fine. You will need strong white bread flour for this recipe or very strong Canadian bread flour. To this date, I wasn’t able to scrub it or clean it with anything, so just be careful! Ingredients Flour We have hardwood kitchen tops and the soda left pretty bad black stains on the wood. This solution is very strong and has an annoying habit of spilling or dripping on a work counter as you work. The recipe calls for dunking the pretzels dough in a solution of hot water and baking soda. If you are careful, you can also prove the dough in the oven, but be super causcious not to add too much heat and always switch off the oven before you add the dough in. Either way, about 8 hours in the fridge is equivalent of 1 hour in room temperature. I call it a time saving tips, but I know some wouldn’t… If you don’t have the time to bake the pretzels on the same day, you can easily leave to prove the dough overnight (or during the day) in the fridge. On the top of that, I use just the basic bread baking equipment, like mixing bowl, spatula and dough scraper. Nothing too complicated, just use a large (and wide) plastic container for the soda solution and something to dip the pretzels in.
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