Soft Pretzel Knots
May 17, 2021 0:48:50 GMT -5
Post by PurplePuppy on May 17, 2021 0:48:50 GMT -5
Soft Pretzel Knots
Prep Time: 30 minutesCook Time: 22 minutesResting Time: 1 hourTotal Time: 1 hour 52 minutes Servings: 8 pretzels
Ingredients
▢2 ¼ tsps Active Dry Yeast
▢1 Tbsp Granulated Sugar
▢1 ½ Cups (375 ml) Warm Water 110 F
▢4 Tbsp Unsalted Butter melted, warm not hot
▢4 ¾ Cups (595 grams) All Purpose Flour
▢2 tsps Kosher Salt
Baking Soda Bath
▢10 cups (2500 ml) Water
▢⅔ cup baking soda
Egg Wash
▢1 large egg yolk beaten with 1 tablespoon water
Topping
▢Course salt (I use "Everything But the Bagel")
▢*Olive oil for surfaces*
Instructions
Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy.
Meanwhile hand whisk together sifted flour and salt in a large bowl.
Using dough attachment on mixer, start at a low speed. Add warm butter and then slowly spoon in flour mixture.
Mix on medium speed until dough forms, letting go of the sides of bowl, wrapping around dough hook, but still attached to the bottom center of bowl.
Once combined turn up to medium high for 3-5min. to knead the dough.
Transfer dough to a lightly oiled large bowl. Cover bowl with kitchen towel and let sit for an hour in a warm location. Make sure dough has doubled in size.
Meanwhile cover two pans with parchment paper and lightly brush with olive oil.
In a large pot bring water and baking soda to a boil.
Lightly rub oil onto a working surface and cut dough into 8 pieces. Make sure to weigh each piece to be accurate.
Roll each piece into a 10-12 inch rope. Take rope and loop into a single knot. One end going through the center and the other end under and around to connect the pieces.
Gently place each knot into the boiling water for 30 seconds using a spatula. Transfer to baking sheets.
Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.
Bake at 450 F (230 C) for 20-22 min. or until golden brown.
link
Prep Time: 30 minutesCook Time: 22 minutesResting Time: 1 hourTotal Time: 1 hour 52 minutes Servings: 8 pretzels
Ingredients
▢2 ¼ tsps Active Dry Yeast
▢1 Tbsp Granulated Sugar
▢1 ½ Cups (375 ml) Warm Water 110 F
▢4 Tbsp Unsalted Butter melted, warm not hot
▢4 ¾ Cups (595 grams) All Purpose Flour
▢2 tsps Kosher Salt
Baking Soda Bath
▢10 cups (2500 ml) Water
▢⅔ cup baking soda
Egg Wash
▢1 large egg yolk beaten with 1 tablespoon water
Topping
▢Course salt (I use "Everything But the Bagel")
▢*Olive oil for surfaces*
Instructions
Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy.
Meanwhile hand whisk together sifted flour and salt in a large bowl.
Using dough attachment on mixer, start at a low speed. Add warm butter and then slowly spoon in flour mixture.
Mix on medium speed until dough forms, letting go of the sides of bowl, wrapping around dough hook, but still attached to the bottom center of bowl.
Once combined turn up to medium high for 3-5min. to knead the dough.
Transfer dough to a lightly oiled large bowl. Cover bowl with kitchen towel and let sit for an hour in a warm location. Make sure dough has doubled in size.
Meanwhile cover two pans with parchment paper and lightly brush with olive oil.
In a large pot bring water and baking soda to a boil.
Lightly rub oil onto a working surface and cut dough into 8 pieces. Make sure to weigh each piece to be accurate.
Roll each piece into a 10-12 inch rope. Take rope and loop into a single knot. One end going through the center and the other end under and around to connect the pieces.
Gently place each knot into the boiling water for 30 seconds using a spatula. Transfer to baking sheets.
Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.
Bake at 450 F (230 C) for 20-22 min. or until golden brown.
link