Sunday, November 14, 2021

Soft Pretzels At Home

Who said you can't have soft pretzels for breakfast?  

A few keys to successfull pretzels:

Weigh the dough and divide by how many pretzels you are making.  The recioe I use makes about 620 grams of dough.   This insures that each pretzel will be a similar size.  


Roll out the dough into pieces of the same size.  The recipe I use says 30 inches.  I put painters tape on the counter as a guide. 


Once you have your pretzel shape, gently dip into a solution of baking soda and water.   This is what will give you the Browning.  Skipping this step will produce something closer.to a yeasty roll.  May still be delicious but not a pretzel.  


Use an instant read thermometer to test for domeness.  I find an internal temperature between 205° and 210° is perfect.  


Don't forget the melted butter. Dip as soon as they are out of the oven.

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