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Soft Pretzels #2

Soft Pretzels #2 — a community recipe on Potlikkr.

Ingredients

• Norma Wrenn
• 3.0 cup Bread Flour
• 0.75 cup Gluten Flour
• 1.25 oz Pa Active Dry Yeast

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Method (preview)

1. 1

   In small bowl, combine 1/2 cup or tepid water with 1 teaspoon of the sugar and the yeast. Let rise until fluffy, about 10 minutes. Combine 1 cup of tepid water, the table salt, the gluten flour and 1 cup of the flour in the large bowl of an electric mixer; beat these ingredients until well-blended. Add the yeast mixture and beat on medium-low speed for four or five minutes. Stir in 1-1/2 cups more flour. Turn the dough onto a floured work surface and knead until very smooth and shiny, adding about 1/2 cup of flour as you knead. Form the dough into a ball and place it in an ungreased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, one hour or more. Punch down the dough, cut it into 12 equal pieces (I form a long log, cut it in half, and then cut it in half again, until I have 12 pieces). Cover with plastic wrap. Roll each piece to form a long rope about 16 to 18 inches long, with tapered ends. Form each into a pretzel shape and lay it on a lightly floured board. Let the pretzels rise until not quite doubled, about 30 minutes. In a 9-inch enameled or stainless-steel skillet, combine 1 quart of water, the baking soda and the remaining sugar. Bring to a simmer. Slide three pretzels at a time into this bath (I did one at a time); keep it at a bare simmer and cook the pretzels for 20 seconds on each side, flipping them gently with a skimmer. Then remove the pretzels with the skimmer, draining them onto a large parchment-covered baking sheet with their original topsides up. Sprinkle the pretzels sparingly with coarse salt. (I sprinkled heavily as we love salt). Bake the pretzels in the center of a preheated 425F oven for 15 minutes, or until nicely browned. Cool the pretzels to lukewarm and eat them fresh or wrap and freeze them after they have cooled completely.

2. 2

   MasterCook formatted by Martha Hicks using McBuster