![]() Is there a more comforting snack than warm homemade soft pretzels topped with coarse salt? Well, yes, these long fermented sourdough pretzels. Talk about taking a classic recipe and bringing it up a notch. Top them with salt, cinnamon sugar, or some fresh parmesan cheese for a delicious snack. Use a fork to crimp the edges shut, then brush with egg wash, season, and bake for 14-16 minutes.Chewy and soft sourdough pretzels are like the classic recipe, but with that flavorful sourdough tang. Wet the exposed edges with egg wash, then top each with another piece of dough. shredded cheese and chopped pepperoni) onto half of the slices, leaving about ½ inch border. Spoon about 3-4 tablespoons of your chosen filling (e.g. Working one at a time, roll each piece into a rectangle about 5 by 4 inches. Homemade Pretzel Hot Pockets - Cut into 10 even pieces in step 5.Boil as directed, then brush with egg wash, season, and bake until golden brown. Shape into long coils about 1 inch around, then use a bench scraper to cut into 1 inch pieces. Pretzel Bites - Cut into 30 even pieces in step 5.Boil, drain, brush with egg wash, season as desired, then bake until golden minutes. Shape into long coils about 8 inches long and 2 inches around. Pretzel Breadsticks - Cut into 15 even pieces in step 5.Do one final twist in order to achieve the final twisted pretzel shape before boiling and proceeding. Fold the rope in half and twist the rope together until they’ve spiraled together as pictured below. Roll each piece of dough into a long rope that is approximately 1 ½ feet in length. Spicy Pretzel Challah Twists - Divide the dough into eight pieces of similar sizes in Step 5.Shape into rounds approximately 5 inches across and 2 inches tall. Pretzel Buns for Hamburgers - Cut into 10 even pieces in step 5.Boil as directed, then score the top with a sharp knife before brushing and baking. Shape into oblong ovals about 8 inches long, 2 inches tall, and 2 inches wide. Pretzel Hot Dog Buns or Hoagie Rolls - Cut into 6 even pieces in step 5.Perhaps the best thing about this pretzel bread recipe is the sheer number of delicious things you can make with it. If you don’t have one, try pulling a rack from the cold oven before you preheat it, or use the rack from your toaster oven. Cooling Rack - While this is technically optional, it’ll keep condensation from gathering on the bottoms of your pretzel rolls after they come out of the oven.Soup Pot - You’ll want something large enough for 5 cups of water to come to a boil and with a wide enough opening at the top that your pretzel shape of choice will fit into.Hand- or Stand-Mixer with Dough Attachment - You can also make this dough entirely by hand if you prefer! If you do, I suggest investing in a Danish whisk they’re ideal for mixing bread dough.Kitchen Scale - While you technically can swap in measuring cups and spoons, the most surefire way to get consistent results from homemade bread is to use a scale.Read below to figure out which works best for what. Cast-Iron Skillet or Rimmed Baking Sheet - This will depend on the pretzel shape you’re going for.Surprisingly, homemade pretzels don’t require a ton of specialty equipment to make. parmesan or asiago), chili flakes, or even cinnamon sugar for a sweet treat. EBTB seasoning is simply a blend of white and black sesame seeds, sea salt, dried minced garlic and onion, and poppy seeds any of those would be great on their own, too! You can also top your pretzels with shredded cheese (e.g. Feel free to swap out the seasonings to your personal taste. Everything But The Bagel Seasoning - Optional, but tasty.Egg - Make sure to let it come to room temperature before making the dough for easier mixing.All-Purpose Flour - You don’t need any fancy flours to make delicious homemade pretzel buns! Just regular white flour will do the trick.Granulated Sugar - You only need a bit of sugar to feed the yeast.Just make sure to adjust your proofing time accordingly if you do! Instant Dry Yeast - I love how quickly breads made with instant yeast rise (this pretzel roll recipe only needs 15 minutes of proofing time!), but you’re welcome to swap in slower rising active dry yeast instead. ![]() Rather, it acts as an alkalinizer for the water you’ll boil the dough in, giving your pretzel goodies their signature dark exterior and chewy texture. Baking Soda - You won’t be using baking soda for leavening in this yeasted dough.Boiling Water & Warm Water - Word to the wise here: use filtered water for the best flavor, and be sure to pay attention to the temperatures listed during different steps.As promised, you only need 7 simple, easy-to-find pantry staples to make your own chewy pretzels.
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