April 10, 2012 - 5:41pm
Solid pretzel recipe
I'm looking for a tried and true pretzel recipe. Most of the recipes I'm finding don't look comforting or seem to be posted without actually having been baked. Anyone have a solid recipe they have done and know the outcome.
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here. What is it about pretzels that are not comforting? Twist them or shape them to suit your needs. They are pretty basic and you might be over-thinking them.
All you need is a low hydration yesat dough and some lye or soda to bathe them in (hot or cold) then let them rise and bake them. Take one of your own favorite basic dough recipes and watch the water amount. For starters, go with 50% hydration with All Purpose wheat flour. I've seen lots of baked pretzels posted on TFL so I don't quite understand your comment. The pretzel recipe in the lower left column on this page is also full packed with information and individual creativity.
Pretzels in the site search machine gets 31,000+ hits: LINK
Hi There DW,
This was in TFL about 10 - 14 days ago. Hope it helps.
http://www.thefreshloaf.com/node/27536/german-pretzels
Cheers.........Pete
Absolutely. This didn't pop up when I searched for pretzel recipes on the forum.
I noticed that the recipe doesn't boil the pretzel in the lye water rather than soaking to allow the outter starches to absorb the moisture. Any comments on its effectiveness vs boiling. I wouldn't be using food grade lye. I don't have time for it to come in the mail so I will be using baking soda.
Hi again DW,
I have not made or baked preztels before so I cannot comment on its effectiveness vs boiling. It's just I remembered seeing this and sending it to my sister in law. So to help I dug it out and posted it for you.
Mini above is right. Check out Pretzels on the lower left side of this page. More recipes to be found here............Cheers....Pete.
Hi DW,
Finally.......I made my first batch of pretzels using the German pretzel link I sent to you. I had no malt so I used brown sugar and I quickly boiled the dough for 10 seconds in a pan containing 1 litre of water with a desertspoon of Bi- Carbonite of soda.
The result was a crispy dark brown thin crust with a creamy interior. The taste was great so I had a second one straight away.
My shaping of these pretzels leaves a lot to be desired as yet. They are still very thick, looking more like a small dinner roll with a knot on the side of them. I think I may not be rolling them out thin enough as yet.
I'm sure I will improve with practice as I make more of these in the future.
Cheers ........Pete.