Sweet pretzels
Votes: 3
Time: 50 min.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Sweet pretzels - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons warm water plus 1 1/3 cups warm water
- 1 pack of dry yeast
- 1/3 cup brown sugar
- 5 cups of wheat flour
- 1/2 cup baking soda
- Salt
- Mustard for serving
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Recipes with similar ingredients: yeast dough, brown sugar, flour, mustard
Cooking the dish according to the recipe:
- In a large mixer bowl, mix 2 tablespoons of warm water with the yeast to dissolve it. Then add the remaining water and brown sugar.
Place the bowl in the mixer and, using the dough hook, gradually add flour, kneading until the dough forms a ball. Turn it out onto a work surface and knead until smooth. Use just enough flour to prevent the dough from sticking. - Preheat oven to 245°C.
Grease 2 baking sheets with butter. Bring 2 liters of water and baking soda to a boil in a large saucepan. Cut the dough into golf ball-sized pieces. Then roll them into 1 cm thick ropes. - Form a U shape by crossing the ends, folding them in at the middle. Fold the ends down to the base of the U (which has become an O) and press to secure.
Drop into boiling water for 30 seconds, then remove and place on a greased baking sheet. Sprinkle with salt. Repeat with the remaining dough. Bake for 8 minutes until golden brown.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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