Easy Homemade Soft Pretzels
yield: 12 PRETZELS
prep time: 25 MINUTES
total time: 40 MINUTES
prep time: 25 MINUTES
total time: 40 MINUTES
Ingredients:
180ml warm water
1 1/8 tsp instant dry yeast
1/4 tsp salt (original recipe is 1/2tsp)
1 Tbsp brown sugar (original recipe is 1/2 Tbsp)
10g unsalted butter, melted and slightly cool
230-250g all-purpose flour
Baking Soda Bath
60g baking soda
1100g water
Directions:
1) Mix the yeast into warm water. Allow to sit for 1 minute.
2) Add in salt, brown sugar, and melted butter. Slowly add the flour by 3 additions. If still sticky, add more flour as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
2) Add in salt, brown sugar, and melted butter. Slowly add the flour by 3 additions. If still sticky, add more flour as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
3) Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
4) Preheat oven to 200°C. Line baking tray with parchment paper or silicone baking mats. Set aside.
5) Divide dough into 12 portions equally. (38-40g per dough) Roll the dough into a 15-16 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
6) Bring baking soda and 1100g water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. (I omit salt here) Repeat with remaining pretzels.
7) Bake for 12-15 minutes or until golden brown.
8) Remove from the oven and serve warm with cheese sauce or honey or maple syrup. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).
Make ahead tip: Pretzels freeze well, up to 2 months. To reheat, bake frozen pretzels at 175°C for 20 minutes or until warmed through or microwave until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.
This delicious recipe brought to you by Sallys Baking Addiction
准备时间：25分钟
总时间：40分钟
材料：
180ml温水
1 1/8 tsp 速溶干酵母
1/4茶匙 盐 (原食谱是1/2茶匙）
1汤匙 有机黄糖 (原食谱是1/2汤匙）
10克 无盐奶油，融化放凉
230-250g 普通面粉
苏打水浴
60克 小苏打
1100克 水
做法：
1）将酵母加入温水，搅拌下。放1分钟让酵母发酵一下。
2）加入盐，红糖和融化的奶油。慢慢分3次加入面粉。如果仍然粘手，添加更多的面粉。用手指揉面团 - 如果它反弹，就准备揉捏了。
3）将面团放在桌上，用手开始揉面团，将面团揉到表面光滑有弹性，大概3分钟，揉成球状。用毛巾轻轻盖上，放置10分钟。 （同时，按照步骤6的指示开始煮水+小苏打）
4）预热至200°C。把羊皮纸或矽胶烘烤垫铺在烤盘上，待用。
5）将面团分成12部分。 （每个面团38-40克）放在不沾黏的台面上, 将面团擀成细长的绳子状, 38-40公分。两边尖端搓细一点, 要做成椒盐脆饼的形状. 先将两端扭转两次, 然后将它们反转搭在绳子较粗的中间部分。
6）将小苏打和1100克水放入大锅中煮沸。将1-2片椒盐脆饼放入沸水中20-30秒。不要煮太久，蝴蝶圈饼会有金属味道。沥干水分后将蝴蝶饼放在抹油的烤盘上，撒上粗海盐，（我没有放盐）重复至所有蝴蝶圈饼煮好。
7）送入烤箱，烘烤12-15分钟或直到金棕色。
8）从烤箱中取出，用奶酪浆或蜂蜜或枫糖浆一起享用。蝴蝶饼可以储存在密封的容器或拉链袋中长达3天（它们会失去一点柔软度）。
提前提示：蝴蝶圈饼冻好，最长可达2个月。要再加热，在175°C下烘烤冷冻蝴蝶圈饼约20分钟，或用微波加热至温热。所制备的蝴蝶圈饼面团可以冷藏长达一天或在密闭容器中冷冻2-3个月。将冷冻面团在冰箱中解冻过夜。冷冻的面团可以在冷却时成形为蝴蝶圈饼，但是在小苏打浴和烘烤之前，可以让一些额外的时间让蝴蝶圈饼发酵一下。
**可以不用粗盐, 用芝麻, 葵瓜子或南瓜子代替.
**若要吃甜的，可以抹上蛋汁，烤好后刷上糖浆，再沾上肉桂糖粉就好了
No comments:
Post a Comment