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Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
.
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Recipe courtesy of Alton Brown, 2007
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∙ 7y ago
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What kind of salt is used on pretzels?
Most pretzels contain salt as both a preservative and flavour. Other preservatives will depend on the manufacturer's recipe.
What type of dough do you use for pretzel?
If you loo up a pretzel recipe you will see that it generally has a recipe for making the dough... if not you can look that up separately. Just look up a soft pretzel recipe on Epicurious.com or AllRecipes.com... if you wanted to make hard pretzels you could jsut overbake them I suppose, hah
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What are the ingreants in the recipe and the amountsWhat is in the recipe?
Recipe A set of directions with a list of ingredients for making or preparing something
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If you need 20 ounces of pretzels how many cups of pretzels is that?
"1 cup is equal to 8 ounces, so 20 ounces of pretzels equals 2 1/2 cups. " This really doesn't make sense to me because the question seems to me mix measurements one refers to weight and one to volume so 1 cup volume would not necessarily equal 8 Oz. by weight, which is what I am looking to find out. I have a recipe that referes to 10 cups of regular size pretzels...so is that an average bag of pretzels or more....
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2015 at my house
What is the name for pretzels in German?
pretzels = Brezeln pretzels = Brezen (Bavaria and Austria)
What are pretzels without salt called?
Pretzels without salt are called pretzels
What is the definition of recipe?
Recipe, according to princeton, means the directions to making something (it doesn't always have to do with cooking).
