Post by Christine on Dec 13, 2006 19:27:25 GMT -5
Philadelphia Soft Pretzels
Philadelphia Soft Pretzels
From _Real American Food_ by Jane and Michael Stern. These pretzels are
absolutely *wonderful* warm from the oven; poaching in a baking soda solution
gives then a wonderfully tangy outside.
1 package dry yeast
1 tsp sugar
1 cup tepid water (110 degrees F)
2 cups all-purpose flour -- (I used 1-1/2 cups all-purpose flour, 1/2 cup whole wheat flour and 2 tsp wheat gluten)
1 tsp salt
2 Tbsp baking soda
Cornmeal
Coarse salt
Dissolve yeast and sugar in 1/4 cup of the water. Combine flours, add salt;
stir in remaining water. When yeast mixture is foamy, add it to flour and mix
thoroughly. Turn out on floured board and let rest 2-3 minutes while you clean
and oil bowl. Knead 10 minutes, until dough is silky and resilient, adding
more flour if necessary. Return to bowl, cover with a double layer of plastic
wrap; let rise 1 hour or until doubled in volume.
Punch down dough. Cut into 8 pieces (or more, for smaller pretzels) then roll
each piece into a thin tube 18-24 inches long. To form a pretzel, grasp eeach
end of the dough, forming a horseshoe with the curved part away from you.
Twist the ends around each other and press each firmly onto the loop of dough
beneath them. Let pretzels rest 10 minutes under a towel on a lightly floured
board. Preheat oven to 450 degrees F.
Simmer a quart of water in a large skillet. Dissolve baking soda. Poach
pretzels two or three at a time, 30 seconds on each side. Remove pretzels, pat
dry, and place on baking sheet lightly dusted with cornmeal. Sprinkle pretzels
with coarse salt.
Bake 10-12 minutes, or until lightly browned. Serve warm.
Philadelphia Soft Pretzels
From _Real American Food_ by Jane and Michael Stern. These pretzels are
absolutely *wonderful* warm from the oven; poaching in a baking soda solution
gives then a wonderfully tangy outside.
1 package dry yeast
1 tsp sugar
1 cup tepid water (110 degrees F)
2 cups all-purpose flour -- (I used 1-1/2 cups all-purpose flour, 1/2 cup whole wheat flour and 2 tsp wheat gluten)
1 tsp salt
2 Tbsp baking soda
Cornmeal
Coarse salt
Dissolve yeast and sugar in 1/4 cup of the water. Combine flours, add salt;
stir in remaining water. When yeast mixture is foamy, add it to flour and mix
thoroughly. Turn out on floured board and let rest 2-3 minutes while you clean
and oil bowl. Knead 10 minutes, until dough is silky and resilient, adding
more flour if necessary. Return to bowl, cover with a double layer of plastic
wrap; let rise 1 hour or until doubled in volume.
Punch down dough. Cut into 8 pieces (or more, for smaller pretzels) then roll
each piece into a thin tube 18-24 inches long. To form a pretzel, grasp eeach
end of the dough, forming a horseshoe with the curved part away from you.
Twist the ends around each other and press each firmly onto the loop of dough
beneath them. Let pretzels rest 10 minutes under a towel on a lightly floured
board. Preheat oven to 450 degrees F.
Simmer a quart of water in a large skillet. Dissolve baking soda. Poach
pretzels two or three at a time, 30 seconds on each side. Remove pretzels, pat
dry, and place on baking sheet lightly dusted with cornmeal. Sprinkle pretzels
with coarse salt.
Bake 10-12 minutes, or until lightly browned. Serve warm.