Recipes

Pretzels

Zymurgy Fall 1997:

 

Pennsylvania Dutch Pretzels

 

Makes about 2 dozen:

1 package dry bakers yeast

1/2 cup warm water (110 F)

1/2 cup sugar

1 1/2 tsp salt

2 cup milk, scalded and cooled

1/4 cup light vegetable oil

6 cup flour

3/4 tsp baking powder

2 quarts boiling water

3 tbsp salt

1 egg yolk, beaten and diluted with

1 tsp water or milk

coarse kosher salt

 

Dissolve yeast in warm water. Add sugar, 1 1/2 teaspoons salt, scalded milk and oil.

Slowly mix in 3 cups flour. Cover and let rise in warm place for 40 minutes.

Slowly add 3 more cups flour and baking powder. Knead until dough is no longer sticky, using a little more flour if necessary to form a smooth, elastic dough.

Roll out and pat dough into 9- by 15- inch rectangle. Cut lengthwise into strips about one-half-inch wide. Roll each strip into rope 18 to 20 inches long.

Twist into pretzel shape. Allow to rise uncovered for 30 minutes.

Preheat oven to 400F. Dissolve 3 tablespoons salt in boiling water. Dunk each pretzel into boiling water for 5 to 10 sec.

Drain briefly and arrange on greased baking sheet one ince apart. Brush with diluted egg yolk and sprinkle with coarse kosher salt.

Bake 20 min, or until golden brown. Serve warm.

Basic European Style Soft Pretzel

Makes 2 1/2 to 3 dozen3 cups warm water (110 F)2 packages active dry bakers yeast1 tbsp salt2 tbsp light vegetable oil8 or 9 cups flour2 qts boiling water2 tsp baking sodadash salt1 egg yolk diluted with 1 tsp water

coarse kosher salt

In large bowl mix 3 cups water, yeast, sugar and salt. Allow to stand 30 to 45 min, or until yeast is rehydrated and active.Add oil and 2 cups flour. Mix well. Add remaining flour 1 cup at a time, mixing thoroughly until a smooth dough forms.Knead for 8 to 10 minutes. Place in lightly greased bowl, cover and allow to rise in warm, draft free place for about 45-60 min or until dough has doubled in size.Preheat oven to 475 FPunch dough down. Remove pieces about double the size of a golf ball and roll into a 15 to 20 inch rope on a lightly floured surface, working from the center outward.The rope should be about the diameter of a pencil. Twist into classic pretzel shape and firmly press loose ends into main section of pretzel.Using a slotted spoon, submerge pretzels into bath of boiling water, baking soda and a dash of salt for 15 to 30 seconds or until pretzels float on the surface, whichever is longer.

Pretzels will puff up during this process. Remove the pretzels from the bath and arrange on a baking sheet one inch apart. Brush with diluted egg yolk, sprinkle with coarse salt and bake for 12 to 14 minutes at 475F.