Difference between revisions of "Pretzel"
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| − | + | | [[Bread|Bread]] | |
These are soft pretzels. | These are soft pretzels. | ||
| Line 5: | Line 5: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 4 [[ | + | * 4 [[Cup|cups]] [[Flour|flour]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|t]] [[Salt|salt]] |
| − | * 1 [[ | + | * 1 [[Tablespoon|T]] [[Sugar|sugar]] |
| − | * 1 package [[ | + | * 1 package [[Yeast|yeast]] (1/4 [[Ounce|oz]] active dry yeast, 2.25 [[Teaspoon|t]] dry yeast, or one 0.6 [[Ounce|oz]] yeast cake) |
* 1.5 cups warm water | * 1.5 cups warm water | ||
| − | * [[ | + | * [[Egg|egg]] white (or beaten whole egg) |
| − | * coarse [[ | + | * coarse [[Salt|salt]] (margarita or kosher salt) |
==Procedure== | ==Procedure== | ||
| Line 18: | Line 18: | ||
#Mix in the salt, sugar, and flour | #Mix in the salt, sugar, and flour | ||
#Knead the dough until it is smooth | #Knead the dough until it is smooth | ||
| − | #Roll out (do not cut) a blob of dough until it is about 18 [[ | + | #Roll out (do not cut) a blob of dough until it is about 18 [[Inch|inches]] long. |
#If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas. | #If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas. | ||
#Brush the pretzel with egg. | #Brush the pretzel with egg. | ||
#Sprinkle coarse salt onto the egg. | #Sprinkle coarse salt onto the egg. | ||
| − | #Bake at [[ | + | #Bake at [[Oven Temperatures|425°F]] for 15 minutes. |
| − | [[Category:Bread | + | ==References== |
| + | <references/> | ||
| + | [[Category:Bread Recipes|Pretzel]] | ||
Latest revision as of 15:18, 9 May 2012
| Bread
These are soft pretzels.
Ingredients
- 4 cups flour
- 1 t salt
- 1 T sugar
- 1 package yeast (1/4 oz active dry yeast, 2.25 t dry yeast, or one 0.6 oz yeast cake)
- 1.5 cups warm water
- egg white (or beaten whole egg)
- coarse salt (margarita or kosher salt)
Procedure
- Dissolve the yeast in the water
- Mix in the salt, sugar, and flour
- Knead the dough until it is smooth
- Roll out (do not cut) a blob of dough until it is about 18 inches long.
- If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.
- Brush the pretzel with egg.
- Sprinkle coarse salt onto the egg.
- Bake at 425°F for 15 minutes.
