| 
  • If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Whenever you search in PBworks, Dokkio Sidebar (from the makers of PBworks) will run the same search in your Drive, Dropbox, OneDrive, Gmail, and Slack. Now you can find what you're looking for wherever it lives. Try Dokkio Sidebar for free.

View
 

PretZel

Page history last edited by PBworks 16 years ago

Classic Pretzels

 

2 1/8 cups room-temperature water

1 Tbs salt

3 cups King Arthur Bread Flour

2 1/2 cups King Arthur Unbleached All-Purpose Flour

1 Tbs sugar

2 tsp non-diastatic malt powder or sugar

1 Tbs active dry yeast or 2 teaspoons instant yeast

 

1. In a bread machine, add ingredients in the order listed. Run on "dough" cycle, adjusting water/flour during kneading to make a soft but not sticky dough.

2. Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. The picture indicates a 15" rope, which is appropriate for making this a 32-pretzel recipe. Adjust the length if making 16 large pretzels.

 

 

3. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking rack. Sprinkle with salt or seeds while still wet.

4. When all the pretzels have been cooked and cooled, bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Yield: 16 soft, chewy pretzels.

 

Yield: 16 or 32

 

Cooking Tips

Dip in melted Cheese Wiz, or mustard.

 

These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.

 

Recipe Source

Classic Pretzels courtesy of King Arthur Flour, instructions modified by me.

Comments (0)

You don't have permission to comment on this page.