Text 4271, 128 rader
Skriven 2013-09-04 09:45:40 av Dave Drum (1:261/38)
   Kommentar till text 4216 av Nancy Backus (1:3634/12.0)
Ärende: Pretzel Bread
=====================
-=> Nancy Backus wrote to Michael Loo <=-

 ML>> pretzel (actually a dense muffin-bread-like thing
 ML>> vaguely folded up in a pretzel shape and salted heavily)
 ML>> that Court found.

 NB>> I suppose that the shape made it a pretzel...?

 ML> I think it lacked the essential step of having been parboiled
 ML> in alkali (which sets the outside and stops the leavening),
 ML> so it had a full leaven, which compromised the shape as well,
 ML> as what came out might be called a "Michelin pretzel."

 NB> Hmmm...  did it taste anything like a pretzel, then...?

I have been noticing that some of the in-store bakeries have begun offering
pretzel buns/rolls. And Wendy's has been featuring, on some of their signs a
Pretzel bun bacon-cheeseburger. I've tried none of them so can't report on how
close to a pretzel or bagel they are.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mustard Soft Pretzels
 Categories: Breads, Snacks, Condiments
      Yield: 12 pretzels

      3 c  All-purpose flour; more if
           - needed
      3 tb Malt powder *
  1 1/2 ts Kosher, flaky or coarse sea
           - salt; + more to sprinkle
      1 c  Warm water-105-110øF/40-43øC
      2 ts Active dry yeast
      3 tb Grainy mustard
      1 tb Baking soda
      1 lg Egg yolk
  1 1/2 ts Water

  Combine the flour, malt powder, and kosher salt in the
  bowl of a stand mixer fitted with the paddle attachment
  and blend for a few moments to mix. Form a well in the
  center of the flour, pour in the 1 cup warm water, and
  scatter the yeast over, stirring it in gently. Let sit
  until the yeast is frothy, about 5 minutes.

  Add the mustard to the bowl and blend the wet and dry
  ingredients together at medium-low speed until a cohesive
  dough forms. Turn the dough out onto a lightly floured
  work surface and knead it for 2 to 3 minutes, until
  smooth. (Different types of mustard have varying levels of
  moisture; you may need to add a bit more flour if the
  dough is sticky.) Transfer the dough to a lightly oiled
  bowl, turning the dough so it is evenly coated. Cover the
  bowl with a kitchen towel and set aside in a warm place
  until doubled in bulk, about 1 hour.

  Preheat the oven to 375øF/190øC. Line a rimmed baking
  sheet with parchment paper or a silicone baking mat.

  Fill a large, broad saucepan about two-thirds full with
  water and set it over medium heat to warm while forming
  the pretzels. (If the water comes to a boil before needed,
  reduce the heat to low.)

  Turn the risen dough out onto the counter and punch it
  down. Cut the dough into quarters, then cut each quarter
  into thirds, for 12 pieces of relatively even size. Cover
  the dough pieces with a kitchen towel until needed.

  Roll out one of the dough portions into a rope about
  18" long. With the rope horizontal on the counter in
  front of you, lift up one end in each hand and draw the
  ends downward toward you, forming a broad loop with the
  ends overlapping at the bottom by about 2-inches. Cross
  your hands in front of you and pick up the two ends of
  dough, lifting them a couple inches above the counter.
  Cross your hands back to the left and right sides,
  twisting the dough as you do. Lay the dough ends up over
  the top of the loop, so that the twist sits in the center
  of the pretzel. Gently pinch the dough ends down into the
  loop.

  Set the pretzel aside, covered with a kitchen towel, while
  forming the remaining pretzels.

  When all the pretzels have been formed, adjust the heat
  under the water to maintain a gentle simmer. Stir in the
  baking soda. Gently add 3 of the pretzels and simmer for 2
  minutes, turning them halfway through. Lift the pretzels
  with a slotted spoon or spatula and drain for a few
  moments over the pan, then transfer to the prepared baking
  sheet. Simmer the remaining pretzels in the same fashion.

  Beat the egg yolk with the 1 1/2 teaspoons water in a
  small dish. Brush the pretzels with the yolk mixture and
  sprinkle with coarse salt.

  Bake until golden brown, 20 to 25 minutes. Transfer the
  pretzels to a wire rack to cool.

  Arrange the pretzels in a bowl or on a platter and serve.
  The pretzels will be at their best the day they are made.
  Should you have leftovers, they can be stored in an
  airtight container for a day or two, then warmed gently in
  the oven, wrapped in foil, to soften them up a bit.

  * Malt powder is not necessarily a traditional pretzel
  ingredient, though malt syrup is often used and adds an
  interesting dimension of character. IÆve tried pretzels
  with both, and while the malt syrup version may be more
  classic, the malt powder version works well. And the rest
  of the jar is great to have on hand for adding an accent
  to a bowl of ice cream for dessert!

  Makes 12 pretzels

  Adapted from source: Salty Snacks by Cynthia Nims

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Never give a party if you will be the most interesting person there.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)