Homemade pretzels
Votes: 2
Time: 2 hours 30 minutes
Complexity: average
Quantity: 12-16 pretzels
Complexity: average
Quantity: 12-16 pretzels
"If you're feeling festive, you can bake these pretzels into hot dog buns and stuff them with German sausage," says Duff.
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:
Dough
- 7 g dry active yeast
- 2 tablespoons of sugar
- 4 tbsp melted butter
- 1 tbsp. salt
- 2 egg yolks
- 2 tbsp. bakery flour
- 2 cups of wheat flour
- Olive oil for greasing
Finishing
- 1/2 cup of baking soda
- Cooking spray
- Flour for dusting
- 110 g melted butter
- Bowl of salt for pretzels
- Mustard for serving
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Recipes with similar ingredients: sugar, butter, eggs, flour, bread flour
Cooking the dish according to the recipe:
- Prepare the dough. In a large bowl, combine the yeast, sugar, and 1.3 cups of warm water. Let sit for about 7 minutes until the yeast is activated. Add the melted butter, salt, egg yolks, and both types of flour. Knead the dough for 15-20 minutes until smooth.
- Grease the bowl and dough with olive oil, place it in the bowl, and cover tightly with plastic wrap. Let the dough rise in the refrigerator or any warm, dry place for 30-40 minutes, or until doubled in size.
- Make pretzels. In a medium saucepan, combine baking soda with 4 cups of warm water until milky white, then bring to a gentle simmer over low heat. Preheat oven to 425°F (220°C). Line 3 baking sheets with parchment paper and spray with cooking spray.
- Press the dough into your fist. Cut into 12-16 pieces and let rest for 5 minutes. Twist each piece into a 60 cm long rope. Lift the ends of the rope into a "U" shape, then twist one end over the other twice to create a double twist in the middle. Fold the two ends over, pinning them to the bottom of the "U" to create a pretzel shape.
- In batches, immerse the pretzels in the simmering liquid for 30 seconds, turning once. Remove with a slotted spoon or two wooden spoons and shake off excess liquid; place on the prepared baking sheet. Lightly dust the pretzels with flour, cover loosely with plastic wrap, and let rise for 20 minutes.
- Brush the pretzels with melted butter, and spray any hard-to-reach areas with cooking spray. Sprinkle with pretzel salt. Bake until golden brown, 8-12 minutes. Cool for a few minutes and serve with mustard.
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