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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

VON'S BAVARIAN PRETZELS Recipe

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This recipe for VON'S BAVARIAN PRETZELS is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon instant yeast
1 tablespoon malt powder or brown sugar
2-3 cups, 8 to 12 oz all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)
2 quart water
2 T NaOH - Lye
Directions:
Directions:
Combine all of the ingredients in a bowl and mix together until it forms a ball. I start with 2 cups, or 8 oz. of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it'll form a nice ball that I can knead by hand. Either use an electric mixer to mix the dough for 5 minutes or remove it from the bowl and knead it by hand for 5 to 10 minutes until the dough begins to get smooth and satiny. Return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour.

Before shaping, start preheating the oven to 450 degrees. heat 2 quarts of water in pot. Add 2T Lye. Stir until dissolved.

Cut the dough into 6 or more (for thinner ones) pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily.
After forming, dip in hot lye water for 5-10 seconds until it floats, then remove with flat spatula or flat spider to cookie sheet. Wait approximately one minute to dry then sprinkle with large sea salt. Bake for 15 minute until dark brown.
Number Of Servings:
Number Of Servings:
6+
Preparation Time:
Preparation Time:
about 2 hrs
Personal Notes:
Personal Notes:
Von learned the secret of food-grade lye while travelling to Bavaria to see Jürgen. Von and Tracy Roberts rocked out this recipe on Maui too!

 

 

 

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