baking with HMT: homemade pretzels
11-09-2008, 12:21 AM
#1
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Join Date: Apr 2006
Posts: 0
baking with HMT: homemade pretzels
okay, so here's the ingredients list for a single batch
(note: i made a double batch due to 5 people)
2t (1 packet) of yeast
1/2t ea brown sugar and white sugar
1 1/2c water 105-115ºf
combine these into a bowl big enough to contain 4c of flour, and knead it somewhat. let sit 10mins. if you get no foam on your yeast broth, get new yeast and start over with the water/sugar
(yeast broth about 2 minutes into sitting)
alright, well while your waiting for the yeast to foam up measure out your 4c flour into another bowl, and mix in 1tsp of salt. this will be your bowl you put your doughball into to proof up
now our 10mins has past, we add in the flour and mix it up so we can dump it out and knead it for a bit.
don't forget to flour your hands when kneading to keep it from sticking to you, and flour your surface youre kneading on so it doesn't go all doughball on you. add flour a little at a time if it's getting all goo on your *** and you can't keep it from sticking
add a little bit of oil to your flour bowl, smooth that ---- around the bowl and throw your kneaded dough into it.
my stove has a warming burner that doesn't get hot at all, i use it on the lowest setting (around 120ºf) to help double the dough (1 hour roughly)
fruit flies are ------- horrible this year in the area so i covered the dough with a damp towel, it also helps the dough rise
ONE HOUR LATER
preheat oven to 425. lightly grease or spray some cookie sheets
flip that ---- out onto a cutting board and knead it a few turns to punch it down.
(not pictured) get another bowl, not a big one. this is the dip coating of the pretzel that gives it the characteristic taste
2c warm water, 3-4t baking soda, 1t white sugar. mix this up and set closely aside
cut off a chunk of dough with a smooth and sharp edged knife, this is about 1" around x about 4" long
roll that doughcock out to around a foot long or so, longer makes loopier store style pretzels where shorter makes for chewier and more bun-like pretzels
take the dough rope by the ends and dip most of the loop into the liquid (not your fingers) and lay onto a cookie sheet making half a twist.
make another half twist, and press the non-wetted ends onto the loop making the pretzel shape
these were baked 10mins on the middle most rack
(optional) butter the pretzels and sprinkle salt on them. i used table salt (what i had), but coarse ground works better
finished product
OPTIONAL RECIPE VARIATION
generic sorta variation of a cinnamon bun here.
take a shorter dough rope (10") and flatten it out somewhat. brush it with butter
rub brown sugar over it
roll up from one end to the other, turning them slightly off of the surface to keep the wrap tight, prevents them splitting apart and drying out
pan ready for the oven
10mins in oven, center most rack.
brushed these with a melted butter/sugar glaze that i microwaved for 1min to make it a glaze and not so much a sugary mess. sprinkled cinnamon sugar over em
(note: i made a double batch due to 5 people)
2t (1 packet) of yeast
1/2t ea brown sugar and white sugar
1 1/2c water 105-115ºf
combine these into a bowl big enough to contain 4c of flour, and knead it somewhat. let sit 10mins. if you get no foam on your yeast broth, get new yeast and start over with the water/sugar
(yeast broth about 2 minutes into sitting)
alright, well while your waiting for the yeast to foam up measure out your 4c flour into another bowl, and mix in 1tsp of salt. this will be your bowl you put your doughball into to proof up
now our 10mins has past, we add in the flour and mix it up so we can dump it out and knead it for a bit.
don't forget to flour your hands when kneading to keep it from sticking to you, and flour your surface youre kneading on so it doesn't go all doughball on you. add flour a little at a time if it's getting all goo on your *** and you can't keep it from sticking
add a little bit of oil to your flour bowl, smooth that ---- around the bowl and throw your kneaded dough into it.
my stove has a warming burner that doesn't get hot at all, i use it on the lowest setting (around 120ºf) to help double the dough (1 hour roughly)
fruit flies are ------- horrible this year in the area so i covered the dough with a damp towel, it also helps the dough rise
ONE HOUR LATER
preheat oven to 425. lightly grease or spray some cookie sheets
flip that ---- out onto a cutting board and knead it a few turns to punch it down.
(not pictured) get another bowl, not a big one. this is the dip coating of the pretzel that gives it the characteristic taste
2c warm water, 3-4t baking soda, 1t white sugar. mix this up and set closely aside
cut off a chunk of dough with a smooth and sharp edged knife, this is about 1" around x about 4" long
roll that doughcock out to around a foot long or so, longer makes loopier store style pretzels where shorter makes for chewier and more bun-like pretzels
take the dough rope by the ends and dip most of the loop into the liquid (not your fingers) and lay onto a cookie sheet making half a twist.
make another half twist, and press the non-wetted ends onto the loop making the pretzel shape
these were baked 10mins on the middle most rack
(optional) butter the pretzels and sprinkle salt on them. i used table salt (what i had), but coarse ground works better
finished product
OPTIONAL RECIPE VARIATION
generic sorta variation of a cinnamon bun here.
take a shorter dough rope (10") and flatten it out somewhat. brush it with butter
rub brown sugar over it
roll up from one end to the other, turning them slightly off of the surface to keep the wrap tight, prevents them splitting apart and drying out
pan ready for the oven
10mins in oven, center most rack.
brushed these with a melted butter/sugar glaze that i microwaved for 1min to make it a glaze and not so much a sugary mess. sprinkled cinnamon sugar over em
11-09-2008, 12:58 AM
#10
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Join Date: Jan 2008
Posts: 0
Re: baking with HMT: homemade pretzels
We have something similar to your brioche in our traditional food. It's called "pet de Soeur" translated to "Sister's fart", I don't know where this name come from lol
Basicaly the same thing, we use the mix that left when doing donuts or pie and roll them up with brown sugar like you did. Our do not grow tho.
------- good!
Basicaly the same thing, we use the mix that left when doing donuts or pie and roll them up with brown sugar like you did. Our do not grow tho.
------- good!
