Difference between revisions of "Snacks/sweet pretzels"
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=Ingredients= | =Ingredients= | ||
| − | 1 | + | 1 package active dry yeast (1/4 oz.) |
| − | + | 1/2 cup brown sugar, packed | |
| − | 1/2 | + | 1 1/2 cups warm water (110f, bath water) |
| − | 3 | + | 3 tbsp. unsalted butter, melted and cooled slightly |
| − | 1 tsp. | + | 1 tsp. vanilla extract |
| − | + | 2 tsp. kosher salt | |
| − | + | 4 cups all purpose flour, plus additional if needed | |
| − | 1/2 tsp. | + | 1/2 tsp. vegetable oil |
| − | 2 | + | 1 1/2 tsp. cinnamon |
| − | 1 | + | 1/3 cup sugar |
| + | |||
| + | ==Baking Soda Bath== | ||
| + | 1/3 cup baking soda | ||
| + | |||
| + | 4 cups warm water | ||
=Directions= | =Directions= | ||
== Step 1 == | == Step 1 == | ||
| − | + | Place yeast, brown sugar and warm water in large mixing bowl and stir. Allow to sit for 10 minutes or until foamy. Stir in butter and vanilla. | |
== Step 2 == | == Step 2 == | ||
| − | In | + | In another bowl whisk salt with flour. Add to yeast mixture 1 cup at a time and mix until dough forms. Dust work surface with flour, and need for 8-10 minutes. Add flour as needed, slight stickiness is OK. |
== Step 3 == | == Step 3 == | ||
| − | + | Wipe any dough from mixing bowl then add oil to bowl. Use a paper towel to spread it around, coating the surface. Form the dough into a ball and place it in bowl. Cover bowl loosely with plastic and let dough rise in warm place for 45 minutes or until dough has doubled in bulk. | |
== Step 4 == | == Step 4 == | ||
| − | + | Punch down dough to remove excess bubbles and roll into a ball. Divide ball into 12 equal pieces and place on work surface. Rinse bowl make baking soda bath by mixing water with baking soda. Set aside. | |
== Step 5 == | == Step 5 == | ||
| − | + | Preheat oven to 425f. Line two baking sheets with parchment paper or foil and spray with vegetable cooking spray. In a small bowl mix cinnamon and sugar. | |
== Step 6 == | == Step 6 == | ||
| − | + | To form a traditional pretzel shape roll each piece of dough into a snake 22 inches long. Form a letter 'u', then cross the ends over each other once then twice to form a twist. Pull the ends down attaching it to the bottom pinching the dough so that it sticks together. Or you can make any other shape you like - because clearly you would not have done this if we hadn't said it was OK. | |
== Step 7 == | == Step 7 == | ||
| − | + | Stir soda bath. Dip pretzels one at a time into mixture, then blot on a kitchen towel. Place 6 pretzels on each baking sheet. Sprinkle with cinnamon/sugar and bake for 12 minutes, or until pretzels are golden. May be frozen. | |
| + | |||
| + | = Variations = | ||
| + | == Chocolate == | ||
| + | Replace 1/4 cup flour with 1/4 cup unsweetened cocoa. Sift in with flour. Sprinkle with course decorative sugar. | ||
| + | == Cinnamon Currant == | ||
| + | Add 1 tsp. cinnamon to flour. Add 1/2 cup currants or raisins while kneading. | ||
| + | == Maple Walnut == | ||
| + | Substitute 1 tsp. maple extract for the vanilla. Add 1/2 cup finely chopped walnuts to the flour. Brush surface of pretzels with maple syrup and sprinkle with brown sugar. | ||
Revision as of 17:30, 28 November 2014
Serves: 12
Active Time: 1 hour
Total Time: 2 hour
From: Fresh May/June 2009
Contents
Ingredients
1 package active dry yeast (1/4 oz.)
1/2 cup brown sugar, packed
1 1/2 cups warm water (110f, bath water)
3 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2 tsp. kosher salt
4 cups all purpose flour, plus additional if needed
1/2 tsp. vegetable oil
1 1/2 tsp. cinnamon
1/3 cup sugar
Baking Soda Bath
1/3 cup baking soda
4 cups warm water
Directions
Step 1
Place yeast, brown sugar and warm water in large mixing bowl and stir. Allow to sit for 10 minutes or until foamy. Stir in butter and vanilla.
Step 2
In another bowl whisk salt with flour. Add to yeast mixture 1 cup at a time and mix until dough forms. Dust work surface with flour, and need for 8-10 minutes. Add flour as needed, slight stickiness is OK.
Step 3
Wipe any dough from mixing bowl then add oil to bowl. Use a paper towel to spread it around, coating the surface. Form the dough into a ball and place it in bowl. Cover bowl loosely with plastic and let dough rise in warm place for 45 minutes or until dough has doubled in bulk.
Step 4
Punch down dough to remove excess bubbles and roll into a ball. Divide ball into 12 equal pieces and place on work surface. Rinse bowl make baking soda bath by mixing water with baking soda. Set aside.
Step 5
Preheat oven to 425f. Line two baking sheets with parchment paper or foil and spray with vegetable cooking spray. In a small bowl mix cinnamon and sugar.
Step 6
To form a traditional pretzel shape roll each piece of dough into a snake 22 inches long. Form a letter 'u', then cross the ends over each other once then twice to form a twist. Pull the ends down attaching it to the bottom pinching the dough so that it sticks together. Or you can make any other shape you like - because clearly you would not have done this if we hadn't said it was OK.
Step 7
Stir soda bath. Dip pretzels one at a time into mixture, then blot on a kitchen towel. Place 6 pretzels on each baking sheet. Sprinkle with cinnamon/sugar and bake for 12 minutes, or until pretzels are golden. May be frozen.
Variations
Chocolate
Replace 1/4 cup flour with 1/4 cup unsweetened cocoa. Sift in with flour. Sprinkle with course decorative sugar.
Cinnamon Currant
Add 1 tsp. cinnamon to flour. Add 1/2 cup currants or raisins while kneading.
Maple Walnut
Substitute 1 tsp. maple extract for the vanilla. Add 1/2 cup finely chopped walnuts to the flour. Brush surface of pretzels with maple syrup and sprinkle with brown sugar.
