Pretzel Recipe
Punch dough down and divide into 20 equal pieces.
Pretzel recipe. Gently dip each pretzel in the soda solution then arrange on the prepared baking sheet. In a large bowl stir 2 cups of the flour the sugar salt and yeast with a wooden spoon until well mixed. Roll each piece into a rope and twist into a pretzel shape. A classic german soft pretzel or laugenbrezel is thick and soft on the inside with a thin and crunchy exterior created by dipping the dough in food grade lye.
Turn onto a floured. Once all of the dough is shaped dip each pretzel into the baking soda hot water solution and place pretzels on baking sheets. These pretzels come out great just like the street vendor type. Place onto the parchment lined.
Its quick and works great. Boil each pretzel for 30 seconds per side. On a lightly floured surface roll each piece into a 15 in. In a large bowl dissolve baking soda in 4 cups hot water.
Add baking soda to a large pot of water and bring to a rolling boil. Stir to form a soft dough. In a 1 quart saucepan heat 1 12 cups water over medium heat until very warm and an instant read thermometer reads 1200f to 1300f. Transfer pretzels to a baking sheet brush with egg wash and sprinkle with salt.
Dissolve the baking soda in 3 cups warm water in a shallow baking dish. 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. Cut dough into 8 pieces and roll them out into thin ropes twisting the two ends to form a pretzel shape. This is usually accomplished in bakeries but this recipe allows you to play food scientist and try the process at home.
Add flour and salt. Form each rope into a pretzel shape. Bake at 4500 for 15 20. This recipe for pretzels uses traditional irish soda bread dough instead of a yeast based dough.
Add the warm water and oil to the flour mixture.