Once again, Working Class Foodies have convinced me to try one of their recipes. And once again, I was pleased with the results.
I pretty much followed Rebecca's directions to a T.
The only changes I made were:
1. I added the salt to the flour, NOT to the yeast mixture. Salt can kill yeast.
2. I didn't bake the pretzels on oiled parchment paper. I baked them on an oiled cookie cooling rack.
3. I baked my pretzels for only 10-12 minutes
Here's a step-by-step look at how I made my pretzels.
Dissolve:
1 package Active Yeast
3teas Sugar
1 1/2cups Water - heated to 110 degrees fahrenheit - warm enough to dissolve the yeast & sugar
Let sit for 5-10 minutes
-Meanwhile-
Mix together
4 1/2 cups of All Purpose Flour
2 teas iodized (not Kosher) table Salt
Melt 4Tbl unsalted Butter
All of the components for the pretzels are in order
First, pour in the proofed yeast mixture into the flour & salt
Then, pour in the melted butter
Rake your fingers through the mixture until it all begins to come together
Cup your hands and scoop the mixture on top of itself, turning the bowl counter clockwise with each scoop
"Form this into a shaggy dough" -Rebecca Lando
Lightly flour a clean and flat work surface
Dump the dough out
Knead for 5-10 minutes
Press the ball of dough with a finger. The indention should not spring back.
Transfer to a bowl coated in vegetable oil
Cover the bowl for at least 1 hour
Check back after 1 hour
The dough should have doubled in size
For a second time, lightly flour a clean and flat work surface
Dump the dough out
Knead for 5-10 minutes
Form back into a ball
Divide the dough into 12 equal parts
Form each part into an oblong shape
Roll the dough out to make a long strand (1 1/2ft to 2ft in length)
Working from the inside out, repetively roll the dough with the palms of your hands
Dampening (lightly) your palms with water will aid in traction
Form the rolled out dough into a "U" shape
Cross the right top of the "U" down to its bottom left curve, pinch to seal
Cross the left top of the "U" down to its bottom right curve, pinch to seal
Repeat 11 more times
Set a large pot of water to boil
Add 2/3 cup of Baking Soda to the boiling water
Line a cookie sheet with an oiled cookie rack
Preheat the oven to 450 degrees fahrenheit
Mix one egg yolk with a tablespoon of water for brushing
Drop one pretzel at a time into the boiling water for 30 seconds
Drain and transfer to the oiled cookie rack
Brush with the egg wash
Sprinkle with salt
Bake in the oven preheated to 450 degrees fahrenheit
Bake for 10 minutes.
If they are not to your desired doneness, continue cooking. But check back after each minute, since they can burn quickly.
(Work in batches if necessary)
Batch Number 1
Batch Number 2
I (obviously) added shredded Cheddar to one pretzel
Don't waste the shredded cheese that dripped & crisped on the bottom of the pan!
Scrape it up with a spatula and serve alongside
My pretzel is on the left, complete with mustard.
Jason's is on the right, complete with cheese & an unpictured beer.
Thanks Working Class Foodies!
