Slash base or thickest part of pretzel with razor bladeįinish with flaky salt, then bake at 425 F or 218 C for 15-20 min or until golden brown. Make sure rack is greased otherwise it sticks. Place on wire rack setup over drain excess lye mixture. IMPORTANT: USE GLOVES!ĭrop in solution 10 seconds per side. LYE SOLUTION: 1000 g cold water to 30g of food grade lye beads. Twist end pieces once, gently bring it down to front and attach those legs to the base line on oiled sheet tray, cover and proof for 30 min.
Take the two ends, bring them together, gently cross over each other. When shaping pretzel dough, start from center, increase pressure as you reach ends to get a tapered effect until getting a long tapered torpedo 20 in or 50 cm long (think about a giant earthworm here, fat in the middle skinny on the ends). Cover with damp towel or plastic wrap and let rest for 5 minutes. Lightly shape dough in a fat log 4 in or 1 cm long. Proof for 15 minutes with damp towel on top. Knead this for 10 minutes or until it is smooth and elastic.
#Soft pretzel recipe software#
Add enough additional flour to make a stiff dough. Software 1 1/2 cups warm water, 110-115F, plus 10 cups water for boiling 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 4 1/2 cups. Mix 4 cups of flour and 2 teaspoons salt in another bowl. Stir in the remaining 1 cup of warm water. Add the milk mixture gradually to the flour and mix until a dough is formed. Dissolve the yeast thoroughly in 1/4 cup of warm water. In a jug, add the malt extract to the milk and stir to dissolve. Sprinkle pretzels with coarse salt or coarse sugar. Shape each rope into a pretzel and dip into the baking solution. Gradually add butter, then mix 2-3 more minutes until fully mixed and elastic. Add the flour, salt, yeast and butter to a bowl. For topping, combine water, sugar and baking soda in a shallow bowl. Let boil for about 30 seconds, then gently remove with the spatula, allowing excess water to drip off. Drop a pretzel into the boiling water using a slotted spatula. Add in the baking soda mixture will bubble violently for a minute. Incorporate yeast and water mix into dry ingredient bowl using medium-low speed. In a large saucepan, bring the 4 cups water to a boil over medium heat.