Ingredients (makes 15 3oz pretzels)
fermentation time: 12 hours
bread flour | 6 cups |
instant yeast | 2 packs (1/2 oz) |
water | 18 oz |
salt | ½ tsp |
vegetable shortening or unsalted butter | 2 Tablespoons |
sugar | ½ tsp |
Poaching Liquid
water 180 degrees | ½ gallon |
baking soda | ½ cup |
Method of prep:
You can turn your oven into a proofer by turning it on to the lowest setting for about 5-10 minutes and then shutting it off. Place the dough in the oven at no greater temperature than 90 degrees. You can also add a pan of hot tap water to the oven to create humidity.
Measure water and add the two packets of yeast to the water. Mix the dry ingredients (not the baking soda, that’s for poaching) together in a stand mixer or large bowl. Next, add shortening and yeast water to the flour mixture. Mix with a wooden spoon if mixing by hand, or dough hook in mixer. Next, knead the dough until smooth in texture (about 3-5 minutes). Cover the bowl with plastic wrap and allow to ferment in the fridge overnight. Remove the dough from the fridge and proof in a warm place for about 4 hours. Your patio is a great location for this as long as the dough is covered to keep pests away! Once the internal temperature of the dough is around 70 degrees, punch the dough down and divide into 14-16 even pieces and make sure to round. Once the pieces are rounded, form into a snake. Shape each snake into a pretzel, as shown below.
Line a sheet tray with parchment paper and lightly flour with bread flour. Place the shaped pretzels on the floured sheet tray. Cover pretzels with plastic wrap and proof in warm location until doubled in size.
Bring a large pot of water with the baking soda mixture to 160-180 degrees. Poach each pretzel for about 30 seconds on each side. Place the pretzels on a drying rack and allow to drip dry. Next, line a sheet tray with parchment paper and lightly spray with cooking spray. Sprinkle Kosher salt or Pro Seasoning English Flake Salt onto the pretzels and place onto the sheet tray. Bake at 450 degrees F for 15-20 minutes. Remove from oven and cool, serve with grainy mustard or beer cheese dip!
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