Saturday, 24 August 2013

Soft German Pretzels

Even though I love making bread and I do make my Spelt bread every few days for our daily bread, what I do'nt make during the summer holidays are bread, only because mostly one is busy going out or doing things which normaly one doens't do.
So I didn't think I will be able to make the Pretzel when I saw what Aparna had choosed for this months We Keand to Bake.
Actually it was Hard pretzel the Gang was making, but there was a choice for making the soft ones too, so I decided to go with the soft one.
And I am glad I took the effort to make them as we loved it.
Ofcourse the day when I made them I was in such a hurry and doing atleast 4 things at the same time, instead of adding the I cup of water to the flour I ended up adding 6 cups of water to the flour.
I know thinking while porung the water to the dough isn't it too much but doing other things at the same time I din't stop at my thought I just continued and then only realized what I was doing when it was too late. So had dump the whole lot and start over again. And I am glad I did them as they are so good.



Original Recipe Source

1 package dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 teaspoons sugar $
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  • 1 cup warm water (100° to 110°)
  • 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces) $
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  • 1 teaspoon salt
  • Cooking spray
  • 6 cups water
  • 2 tablespoons baking soda
  • 1 teaspoon cornmeal
  • 1 teaspoon water
  • 1 large egg $
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  • 2 teaspoons kosher salt

  • Preparation

    1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
    2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
    3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
    4. Preheat oven to 425°.
    5. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
    6. Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
    7. Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

    9 comments:

    Angie Schneider said...

    Love soft pretzels! Those are so perfectly shaped.

    Linda said...

    Hi Finla -- they look beautiful! Would like to try this sometime :)

    Ansh Dhar said...

    They look absolutely delicious. I also make such silly mistakes when I am doing so many things at a time. Glad you made them again.

    sra said...

    Ha ha ha, that sounds like something I would do, adding 6 cups of water absent-mindedly!

    sra said...

    Ha ha ha, that sounds like something I would do, adding 6 cups of water absent-mindedly!

    Asha Shivakumar said...

    Oh, these pretzels are perfect looking and delicious. Accidents in the kitchen are quite often and it feels so funny..

    Justagirl fromaamchimumbai said...

    God Finla the amount of mistakes I make when I bake, I can write stories about them. As always love your work. The Pretzels look fab.

    Priya Suresh said...

    Looks prefect and absolutely spongy,beautiful pretzels.

    Dewi said...

    Love it, even just by the look of it. I actually have Pretzel book, but haven't tried any of her recipe yet. I think I will, soon.