500 g flour
6-8 g diastatic malt
30 g softened butter or schmalz
10 g table salt
7 g dry yeast or 21 g fresh yeast
275 ml ice cold water
1/4 c baking soda, dissolved in a pot of 4 c (1 qt) just-boiled water. Stand back when mixing.
Coarse salt
Methodology:
Mix the dry ingredients, then add in the butter and water. Continue mixing until a dough forms. (I do this in a food processor, and then run the machine for a minute or two, rather than kneading in the following step).
Knead for 10 minutes.
Rest the dough for 5 minutes, covered in plastic wrap.
Separate into 10 80 g pieces.
Roll each piece into a "cigar" about 6" long, rest 10 minutes, covered.
Shape into pretzels (watch the below link for pretzel-forming example at 2:19).
Freeze or refrigerate uncovered for 30 minutes, to firm and form a skin.
Dip pretzels for 1 minute in the baking soda solution.
Slash bellies of pretzels (deeply), sprinkle with salt and let air-dry for 10 minutes.
Bake at 425°F for 13-15 minutes, rotating halfway through.
Ingredients and methodology from https://www.youtube.com/watch?v=M4oCx-JRFgE
Next time consider trying it with lye (food grade):
Wear latex gloves (or longer dishwashing gloves), long sleeves, closed shoes, an apron and goggles.
Place 4 c (1qt) cold water in a glass or plastic bowl.
Mix 1/4 c lye into the water carefully (without splashing) until dissolved, stand back as noxious gas is released.
Dip prezels for about 10 seconds per side and place on baking sheets. Then continue as above.
(from Smitten Kitchen https://smittenkitchen.com/2014/05/soft-pretzel-buns-and-knots/)
No comments:
Post a Comment