Ingredients: |
Ingredients: DOUGH
600 grams (5 cups) King Arthur Unbleached Bread Flour
354 grams (1 1/2 cups) water
28 grams (2 tablespoons) unsalted butter, room temperature
12 grams (2 teaspoons) salt
5 grams (1 1/2 teaspoons) instant yeast
1 gram (1/4 teaspoon) diastatic malt powder
BAKING SODA WATER BATH, BAKE, and GARNISH
946 grams (4 quarts) water
130 grams (1/2 cup) baking soda
6 grams (2 tablespoons) coarse pretzel salt
71 grams (5 tablespoons) unsalted butter, melted
Cinnamon-sugar* (optional)
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Directions: |
Directions:1. Combine all the ingredients in the bowl of a stand mixer.
2. Mix for about 3 minutes on low speed, then turn the speed up to medium (around speed 4 on a KitchenAid) for 5 to 6 minutes.**
3. Cover the bowl and allow the dough to rest for 30 to 40 minutes.
4. Divide the dough into even 12 pieces, each weighing approximately 80 grams. Lightly pre-shape each piece onto a cylinder.
5. Roll each cylinder into a strand of dough about 24 inches long, with the center being thicker than the ends. Pick the dough up by the ends and twist twice. Take the ends and press down on each side.
6. Place pretzels on a parchment-lined baking sheet, cover, and leave at room temperature for 30 minutes.
7. Chill the risen pretzels, still covered, for 30 minutes.
BAKING SODA WATER BATH, BAKE, and GARNISH
1. Preheat oven to 400°F.
2. While the pretzels are chilling, make the baking soda water bath by combining the water and baking soda in a large stock pot. Bring the mixture to a simmer over high heat.
3. Poach the pretzels in the baking soda water bath for 10 seconds per side. Work with just a few pretzels at a time so as not to crowd the pot.
4. Place the poached pretzels on a parchment-lined baking sheet, then sprinkle lightly with coarse pretzel salt, if desired.
5. Bake the pretzels for 14 to 18 minutes, until deep golden brown.
6. While still warm, brush the pretzels with melted butter, if desired.
7. For cinnamon-sugar pretzels, do not sprinkle pretzels with salt before baking. After baking, brush pretzels with melted butter and sprinkle liberally |
Personal
Notes: |
Personal
Notes: * Note: The Diastatic Malt Powder is not necessary for the recipe. It does however yield that true "pretzel" flavor. W/out it, the pretzel flavor is very mild, but still delicious.
This recipe came from the virtual class Kris and I took from King Arthur's Baking School : Do the Twist / Soft Pretzels.
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This recipe for Soft Pretzels (King Arthur Baking School) is from