Subj : Tailgatimg Grub

Subj : Tailgatimg Grub - 53
To : All
From : Dave Drum
Date : Sun Oct 06 2024 12:49 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soft Pretzels
Categories: Breads, Snacks
Yield: 10 servings

MMMMM-------------------------WATER BATH------------------------------
3/4 c (136 g) baking soda
1/4 c (55 g) dark brown sugar

MMMMM---------------------------DOUGH--------------------------------
2 1/4 Teaspoons/(1/4 oz) packet
- active dry yeast
3 tb + 1 ts dark brown sugar
3 3/4 c (510 g) bread flour
4 tb (57 g) unsalted butter; in
- pieces, room temp
2 ts Kosher salt

MMMMM-------------------------TO FINISH------------------------------
1 lg Egg; lightly beaten
Pretzel salt or coarse sea
- salt; for sprinkling

Prepare the baking soda for the water bath: Heat the
oven to 300 degrees. Cover a rimmed baking sheet with
foil. Spread the baking soda out onto the prepared sheet
and bake for 1 hour. Transfer to an air-tight container
until ready to use. (The baking soda loses volume after
it's baked. You'll need 1/2 cup of the baked baking soda
for the water bath in Step 7.)

Prepare the dough: In a glass measuring cup or small
bowl, combine 1 1/4 cups warm water with the yeast and 1
teaspoon of the brown sugar. Set aside until foamy,
about 5 minutes.

In the bowl of a stand mixer, combine the flour, butter,
salt and remaining 3 tablespoons brown sugar. Using the
paddle attachment, beat the mixture on low until the
butter is evenly distributed. Switch to the dough hook.
Add the yeast mixture and mix on medium-low until just
combined, then knead on medium speed until the dough
becomes smooth and elastic, 5 to 6 minutes. Wrap the
dough in plastic wrap and refrigerate for at least 8
hours and up to 24 hours. It will puff in the fridge but
will stop once it cools down.

Shape the dough: Set two silicone baking mats on two
rimmed baking sheets. (Do not use parchment, as the
dough will stick.) On an unfloured work surface, roll
and pat the cold dough out to an even 10-by-18-inch
rectangle. Using a pizza wheel (or a sharp knife) and a
ruler, cut the dough lengthwise into 10 (18-by-1-inch)
strips.

Working with one piece at a time, roll each strip into a
rounded rope, without making it longer. Shape the dough
into U, then twist the ends around each other and bring
them down to overlap the bottom. Transfer to one of the
prepared baking sheets. Repeat with the remaining
strips. Set the two baking sheets aside, uncovered, for
45 minutes.

After 45 minutes, heat the oven to 425 degrees, with
racks positioned in the upper and lower thirds of the
oven.

Prepare the water bath: To a deep 10-inch skillet, add 4
cups of water and the brown sugar; bring to a simmer on
medium-high. Stir in 1/2 cup of the baked baking soda.
(Discard any remaining baked baking soda or reserve for
another use.) Carefully transfer 1 to 2 pretzels, top
side down, to the water. Cook for about 10 seconds per
side and then use a slotted metal spatula to transfer
the pretzels back to the prepared baking sheet,
reshaping as necessary. Repeat with the remaining
pretzels.

Brush the pretzels with the beaten egg and sprinkle with
salt. Bake until deep golden brown, rotating the
positions of the baking sheets halfway through, 15 to 20
minutes. Serve warm.

By: Samantha Seneviratne

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 10 pretzels

MMMMM

... We're all carnivores eating lower members of the food chain
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)