Amazingly delicious pretzels, close as it gets without using Lye. Not as buttery as say a mall pretzel but still fluffy inside.
1. Place the flour in the bowl of a stand mixer.
2. Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
3. Pour in the water and sprinkle on the yeast and salt.
4. Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes. It won't stick to the sides but may hold to the bottom like gum.
5. Shape the dough into a ball and place in a large well oiled bowl (glass, metal, whatever works)
6. Cover the bowl with plastic wrap (or a kitchen towel if you want to be green) and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome. My advice is set our oven to warm (150-175), shut it off and open the door to let out heat until you hand inside feels like it's just above room temp and still warm.
7. Lightly oil a baking sheet, (I use parchment paper, trust me they can stick to metal even oiled, not the paper)
8. Turn the dough out onto an unfloured countertop and pat into a rough rectangle. Doesn't matter the size, whatever makes cuts easier.
9. Cut the dough into 8 equal pieces.
10. At this point you can shape the dough into either pretzels or rolls, sticks, etc.
11. Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap. Very loose, Think tent not skinny jeans.
12. Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling. I've gotten away with an hour before but the crust doesn't crisp as much. 2 is the same as 24, only reason for 24 is to prevent fermentation.
13. Boiling and Baking:.
14. Preheat oven to 350 degrees F.
15. Bring 4 quarts of water to a boil in a wide 6 quart pot (I highly recommend you do not use a teflon coated pot as It can ruin it this way. The baking soda is corrosive).
16. ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
17. Turn the heat down to a healthy simmer.
18. Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
19. After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
20. Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I re-use the same sheet and parchment paper from refrigerating). Repeat until all rolls have been boiled.
21. Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 20-35 minutes. Do this while still damp.
22. When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes. Oven times vary so much but up average 25 minutes.
23. If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days,
****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with step 11.
********if stuffing rolls with cheese etc make into a ball (step 10), push in center and fill. pinch over edges to reform into a ball. Do a good job at sealing to prevent leaking while boiling. Continue with step 11.
Putting rock salt in the dough really adds to the taste. These go great with mustard. I love filling with cheese and chopped jalapeños then topping the rolls with shredded Parmesan to increase the crisp and saltiness. Because they last a few days they make great sandwich rolls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 462 | ||
Calories from Fat: 243 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 68.7mg | 21 % | |
Sodium 3023.1mg | 104 % | |
Potassium 82.1mg | 2 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 45.1g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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