For this month’s Bread Bakers The theme choosen by Stacy of Food Lust People Love is to make Pretzels - Creative Pretzel , traditional Pretzels or bake the pretzels of our choice.
A Pretzel ( German : Breze(l) ) is a type of baked bread from dough most commonly shaped into a twisted knot. Pretzels originated in Europe , possibly among monks in the Early Middle Ages.
The traditional pretzel shape is a distinctive nonsymmetrical form , with the ends of a long strip of dough interwined and then twisted back into itself .
Salt is the most common seasoning for pretzels , complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor through the Mallard reaction. Other seasonings include cheese , sugars , chocolate , glazes , seeds or nuts. There are several varities of pretzels , including soft pretzels , which must be eaten shortly after preparation and hard baked pretzels , which have a long shelf life.
I made Pretzels for the first time , so I was nervous whether I will be able to do .
3 1/2 cup all purpose flour
2 tbs Instant Dry yeast
1 cup Brown sugar
1 tsp Salt
1 1/2 cup of Lukewarm water
Coarse Sea salt for sprinkling
For soda Bath :
2 tbs Cooking soda
6 cup water
Mix together flour , brown sugar , yeast and salt in a large bowl. Add in the lukewarm water and mix well.
Knead the dough well for about ten minutes or till the dough becomes soft and supple.
Cover the bowl and let the dough double in size for about one and half hour.
Delate the raised dough and divide into nine equal parts.
Roll each part into rope by using fingers of both hands about 30 cm.
Fold the length of the rope into half , then twist the two pieces around each other before pressing the loose ends together.
Then pass the joined ends through the loop at the top. Press down on the dough to secure the twist.
For more shaping of pretzels see here.
Shape all the pretzels in the similar method.
Arrange on the baking tray and let the pretzels for second rise say 30 minutes.
Fill a saucepan with water , mix in cooking soda and let it boil.
The water should be rolling boil. Lift a pretzel and slip it carefully into the boiling water .
Boil the pretzel until it floats about 30 seconds and turn over with spoon and boil for another 3o second.
Using a slotted spoon , take off from water and place on the baking tray.
Repeat with the remaining pretzels and place each 2 inch apart.
Sprinkle each pretzel with the coarse salt and bake on the preheated oven @ 200*C for 20 minutes or until deep golden brown.
Take off oven and let it cool on wire rack.
After completely cools wrap each pretzel separately .
The malt syrup is used to give the pretzels brown colour , we can use brown sugar if malt syrup is not available.
In some of the authentic pretzels they use beer , but i didn't use it.
Badge and blurb
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.