Text 15943, 69 rader
Skriven 2011-09-22 07:44:00 av Dave Drum (1:261/38)
Ärende: TVFN 445
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Soft Pretzels
 Categories: Breads, Snacks
      Yield: 8 servings

  1 1/2 c  Warm (110-115øF) water
      1 tb Sugar
      2 ts Kosher salt
      1 pk Active dry yeast
     22 oz All-purpose flour
      2 oz Unsalted butter; melted
           - oil; for pan
     10 c  Water
    2/3 c  Baking soda
      1 lg Egg yolk
           +=BEATEN WITH=+
      1 tb Water
           Pretzel salt

  Recipe courtesy Alton Brown, 2007

  Combine the water, sugar and kosher salt in the bowl of a
  stand mixer and sprinkle the yeast on top. Allow to sit for
  5 minutes or until the mixture begins to foam. Add the flour
  and butter and, using the dough hook attachment, mix on low
  speed until well combined. Change to medium speed and knead
  until the dough is smooth and pulls away from the side of
  the bowl, approximately 4 to 5 minutes. Remove the dough
  from the bowl, clean the bowl and then oil it well with
  vegetable oil. Return the dough to the bowl, cover with
  plastic wrap and sit in a warm place for approximately 50 to
  55 minutes or until the dough has doubled in size.

  Preheat the oven to 450øF/230øC. Line 2 half-sheet pans
  with parchment paper and lightly brush with the vegetable
  oil. Set aside.

  Bring the 10 cups of water and the baking soda to a rolling
  boil in an 8-quart saucepan or roasting pan.

  In the meantime, turn the dough out onto a slightly oiled
  work surface and divide into 8 equal pieces. Roll out each
  piece of dough into a 24-inch rope. Make a U-shape with the
  rope, holding the ends of the rope, cross them over each
  other and press onto the bottom of the U in order to form
  the shape of a pretzel. Place onto the parchment-lined half
  sheet pan.

  Place the pretzels into the boiling water, 1 by 1, for 30
  seconds. Remove them from the water using a large flat
  spatula. Return to the half sheet pan, brush the top of each
  pretzel with the beaten egg yolk and water mixture and
  sprinkle with the pretzel salt. Bake until dark golden brown
  in color, approximately 12 to 14 minutes. Transfer to a
  cooling rack for at least 5 minutes before serving.

  Copyright Television Food Network, G.P., All Rights Reserved

  MM Format by Dave Drum - 28 September 2009

  Uncle Dirty Dave's Archives

MMMMM

... Everything you can imagine is real. -- Pablo Picasso

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