September 12, 2009 - 11:47pm
Philadelphia Style Soft Pretzels
I am originally from southwest philly, and i have been trying to find a faithful soft pretzel receipe on the internet. so i search and I have found one, and I haven't been getting consistent results from it. When i try to roll out the dough and form it into the classic philly style shape, the dough just wants to spring back to its original length, and not the 20 inches or so i need. Im not sure if this is because i am under/over kneading or not letting the dough rise or rest enough...any help would be appreciated.
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I have used this one with good success. It doesn't develop the gluten much, which I think helps the forming of the pretzels. http://www.cs.uml.edu/~dm/brezla-2/
One other note: there is much discussion about the use of lye dip in making pretzels on this forum. I am one who believes it makes a HUGE difference and use food grade lye. It is perfectly safe when handled properly. Good luck!
I am now in the phily area and have longed to have the ones I used to get from the street carts. Most of the ones around here now look like factory products except at the farmers market on the next street over. My father used to make them in York where they used lye. I bought some food grade lye and am going to try you recipe. I made some with bakingsoda but couldn't get them stretched out far enough and they ebnded up with almost no holes.
Your pretzels are beautiful. Thank you for the great posting.
Herb
Thanks for that receipe, ill try that one next time make pretzels. About the lye, I'm not sure on importing it to Japan...i don't want to end up on any Terrorist Watchlists...
Caviar, although The Philly Soft Pretzel Factory is a chain store, they do make theirs by hand and are pretty good. I still will always love Bernie's in Delco (I think its considered to be in Collingdale or Aldan)
Let the dough relax for 10 to 15 min after rolling it part of the way. Then try again and I'll bet it won't be so eager to return to it's original shape. Don't be afraid to repeat this process as you get it closer to the desired length. Just cover it while it's resting so that it doesn't dry out. This is the same procedure that you would use while stretching pizza dough if you've ever tried that.
Summer
The pretzels have evolved and here are the latest results.
Overnight cold proof
Bring to room Temp
lye dip
Bake 12 minutes @425.
And this is what you get