Sunday, July 5, 2009

Soft Pretzels

No doubt a few here have heard me pratter on about soft pretzels before. I'm getting closer to my goal. A bit too much egg and not quite enough soda, but I'm getting closer. The stuff sold like hotcakes. Warm and fresh, they were like a good drug of choice.

soft_pretzels_750
Spilled by Ian Timshel at 11:05 PM

2 comments:

  1. mmicheleJuly 27, 2009 at 7:45 AM

    Wow. Do those look good. When you have your recipe as you like it, please share. Looks good enough for me right now, however.

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  2. Ian TimshelJuly 27, 2009 at 3:56 PM

    Mum's bun recipe and some baking soda wash does the deed. Thanks for asking!

    3 cups whole wheat flour
    1 cup white flour
    2 Tbsp of quick rise yeast

    I mix this all together and bring it to 50C in the microwave.
    3 cups 50C (125F) water
    1 tsp salt
    1/8 cup sugar, more if you like them sweet
    1/3 cup vegetable oil

    Mix that in and let it rest 3 1/2 minutes I'm unsure of the science behind the 3.5 minutes so don't ask. ;^)

    Add 4 cups of white flour
    Beat 2 eggs and combine with the dough

    I used two huge double sized eggs from our back yard flock for these loaves and they were a lot more like cake than bread.

    Kneed the dough with a little flour to keep your hands clean.

    Coat dough with a table spoon of oil and cover for 20 minutes.

    I used 1 Tbsp. baking soda per cup of warm water to wash the rising loaves three times while the rose, but I would double the soda next time. I applied the wash with a pastry brush. After the last wash I sprinkled the loaves with pickling salt.

    Form pretzel shapes, large or small and plac3e on sheets dressed with corn meal.

    Let rise for an hour then bake at 350F for 15-20 minutes. I rotate the sheets on the oven racks half way through to ensure an even baking.

    Some grated sharp cheddar worked into the dough is somewhere I will travel with these.
    Cheers!

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