Recipe courtesy of Scott Leibfried
Pretzels
Getting reviews...
- Level: Advanced
- Total: 1 hr 14 min
- Prep: 24 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 18 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 428 mg
This will be a two-part dough that can be made in advance. The cooking procedure will be poaching the pretzels first and then baking them in the oven.
- Level: Advanced
- Total: 1 hr 14 min
- Prep: 24 min
- Inactive: 20 min
- Cook: 30 min
- Yield: 18 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 428 mg
Ingredients
For the sponge: (The sponge is a fermentation of the yeast, flour, and water. It will later be fed with the remaining ingredients to form the dough)
For the dough:
For the poaching liquid:
Directions
- For the Sponge:
- Dissolve the yeast in the water in a large mixing bowl that will later be the bowl for the mixing machine. Add enough bread flour to create a pancake batter consistency. Lightly cover with plastic and store at room temperature for 4 to 24 hours.
- For the dough:
- In the bowl of an electric mixer that is fitted with a dough hook, dissolve the yeast in the water. Add the sponge from above. Add sugar, vegetable oil and salt. Start the mixer and add flour, 2 cups at a time, until the mixture forms a dough ball that doesn't stick to the sides of the bowl and starts to climb up the dough hook. Transfer to a lightly floured table and knead for 10 minutes by hand. Cover and let the dough rest and proof to twice the size, about 45 minutes.
- Push the dough back down, and form pretzel sticks by rolling the dough thin with your hands. Twist into pretzel shapes. Line the finished pretzels on a baking sheet so they do not touch or stick together. Allow them to proof at room temperature for 20 minutes.
- Preheat the oven to 375 degrees F.
- For the poaching liquid:
- Bring the water to a medium boil. Add the salt and baking soda. Poach the pretzels for 30 seconds on each side and transfer to a baking dish lined with cornmeal. Brush with the egg wash and season with desired ingredients (sesame seeds, salt, cracked pepper). Bake until lightly browned. Allow to cool completely before serving.
