Cuisinette
Member
750 gr. = 1lb 10 oz flour
3 teaspoons yeast
75 gr. = ¾ stick butter
1 teaspoon salt
1 ¼ cup warm water (more or less)
Sesame seeds, poppy seeds or salt for toppings.
2 quarts water
1 tablespoon baking soda
Line a pan with a silicone mat if you have, if not use parchment paper that has been buttered or oiled. Set aside.
Preheat oven to 350 F.
Start making a soft dough but not sticky to the hands. Knead for about 5-10 minutes.
Divide dough in 18 equal pieces. Take one piece and with your finger poke a whole in the middle of the dough, just like you would form a doughnut but the whole would be much larger, about 3 inch diameter.
Continue making all the rings.
Take a large pan and add 2 quarts of water and 1 tablespoon baking soda. Bring to a boil.
Drop 3-4 rings in the water at a time. (I only did 3 at a time because my baking pan only fit 6 rings in it).
By the time you add the last ring in the water (3-5 seconds), flip the rings on the other side for the same time (3-5 seconds).
Remove the rings with a slotted spoon and place on the prepared baking pan.
Sprinkle with sesame seeds, poppy seeds or salt.
Bake for 25 minutes or until golden brown.
Note:
When I make dough in general I add the water the last, because in this way I control the texture of the dough. Many times in a recipe the water is too little or too much.
Do not boil more pretzels than you can bake.
3 teaspoons yeast
75 gr. = ¾ stick butter
1 teaspoon salt
1 ¼ cup warm water (more or less)
Sesame seeds, poppy seeds or salt for toppings.
2 quarts water
1 tablespoon baking soda
Line a pan with a silicone mat if you have, if not use parchment paper that has been buttered or oiled. Set aside.
Preheat oven to 350 F.
Start making a soft dough but not sticky to the hands. Knead for about 5-10 minutes.
Divide dough in 18 equal pieces. Take one piece and with your finger poke a whole in the middle of the dough, just like you would form a doughnut but the whole would be much larger, about 3 inch diameter.
Continue making all the rings.
Take a large pan and add 2 quarts of water and 1 tablespoon baking soda. Bring to a boil.
Drop 3-4 rings in the water at a time. (I only did 3 at a time because my baking pan only fit 6 rings in it).
By the time you add the last ring in the water (3-5 seconds), flip the rings on the other side for the same time (3-5 seconds).
Remove the rings with a slotted spoon and place on the prepared baking pan.
Sprinkle with sesame seeds, poppy seeds or salt.
Bake for 25 minutes or until golden brown.
Note:
When I make dough in general I add the water the last, because in this way I control the texture of the dough. Many times in a recipe the water is too little or too much.
Do not boil more pretzels than you can bake.
these were very easy to make and out of 12 I made last night, only 3 pretzels left.
