Post by drez on Jul 27, 2020 12:20:57 GMT -6
Base Recipe:
2.5C AP Flour
1t salt
1t sugar
2.5t yeast
7/8-1C warmwater
I tend to add in 2-3 teaspoons of diastatic malt powder this will help with texture and browning.
Mix all the ingredients and let rise. It should take about an hour to double in size. Pro-tip - use a shower cap to cover the bowl
After the dough has doubled I will dump onto a cutting board and either cut pieces off and roll for pretzel rods or I will cut a bigger piece and roll it out for a traditional shape.
Once they are all shaped I will dip in a lye solution. I use 30 grams of lye to 1l of cool tap water. If you do not want to use lye you can use 2T of baking soda and 1 cup of water. I find to do them justice you need lye, do not be afraid!
I will use a SS bowl for the lye solution, once the pretzels are shaped and rested a minute or two I will dunk into the lye for about 30 seconds. I will then transfer to a baking sheet that has a silpat or parchment paper (I find parchment paper gets a crispier bottom) that has been heavily sprayed with Pam or soothing similar. At this time I will also spread the pretzel salt on the top. Once they are all dunked and salted they will go into the oven that has be pre-heated to 420. I will cook for about 15-16 minutes and rotate halfway through.
2.5C AP Flour
1t salt
1t sugar
2.5t yeast
7/8-1C warmwater
I tend to add in 2-3 teaspoons of diastatic malt powder this will help with texture and browning.
Mix all the ingredients and let rise. It should take about an hour to double in size. Pro-tip - use a shower cap to cover the bowl
After the dough has doubled I will dump onto a cutting board and either cut pieces off and roll for pretzel rods or I will cut a bigger piece and roll it out for a traditional shape.
Once they are all shaped I will dip in a lye solution. I use 30 grams of lye to 1l of cool tap water. If you do not want to use lye you can use 2T of baking soda and 1 cup of water. I find to do them justice you need lye, do not be afraid!
I will use a SS bowl for the lye solution, once the pretzels are shaped and rested a minute or two I will dunk into the lye for about 30 seconds. I will then transfer to a baking sheet that has a silpat or parchment paper (I find parchment paper gets a crispier bottom) that has been heavily sprayed with Pam or soothing similar. At this time I will also spread the pretzel salt on the top. Once they are all dunked and salted they will go into the oven that has be pre-heated to 420. I will cook for about 15-16 minutes and rotate halfway through.
