Soft Pretzels
Just like the street vendors’ pretzels, but now in your own kitchen!
Serve with spicy brown mustard for the authentic touch.
Active Time: 45 minutes Total Time: 2 hours 25 minutes Makes 12 pretzels
1cup warm water
1tablespoon packed light brown sugar
2¼ teaspoons active dry yeast
3¼ cups bread flour
2 teaspoons kosher salt
baking soda wash (1⁄3 cup warm water and 1 teaspoon baking soda whisked together to dissolve baking soda)
egg wash (1 large egg and 1 tablespoon water whisked together) coarse salt, for sprinkling
1.Put the water in a small mixing bowl or large measuring cup and add the sugar and yeast; stir to dissolve. Let stand 5 to 10 minutes, or until mixture is foamy.
2.Put the flour and salt in the work bowl of a food processor fitted with the dough or metal chopping blade and process for 10 seconds. With the machine running, slowly add the proofed yeast mixture through the feed tube and process until a dough ball forms. Continue processing 45 seconds to knead the dough. Shape the dough into a smooth ball, put it in a clean mixing bowl and cover with plastic. Let rise in a warm place until the dough has doubled in size, about 60 minutes.
3.Gently punch dough down and then roll into a
4.Line the baking pan with a piece of parchment paper. Put 6 of the shaped pretzels on the lined pan. Lightly brush the pretzels with the baking soda wash. Put the pan in the oven with the rack in the middle rack position.
Set to Steam at 210°F for 5 minutes.
5.At the end of the steaming cycle, remove from oven and lightly brush the pretzels with the egg wash and sprinkle generously with the salt. Return to oven then set to Convection Bake at 425°F for 12 to 14 minutes to bake. Pretzels should be shiny and lightly browned at the end of the baking cycle.
6.Remove pretzels from the pan and serve immediately. Repeat with the remaining 6 pretzels.
7.Pretzels are best served the same day, preferably hot out of the oven. They can last for 2 days if stored in an airtight container.
Nutritional information per pretzel:
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Buttery Dinner Rolls
Fresh from the oven, warm rolls make any dinner
Active Time: 30 minutes Total Time: 2 hours 20 minutes Makes 12 rolls
1⁄3 cup whole milk
6tablespoons unsalted butter
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water
1 egg, lightly beaten
3 cups bread flour
¾ teaspoon kosher salt
egg wash (1 large egg and 1 tablespoon water whisked together)
18