?

Log in

No account? Create an account

Previous Entry | Next Entry

Recipe of the Day: Garlic Soft Pretzels

This recipe comes from the Sugarlaws site.  My version of these pretzels I replace the 2 tsp garlic powder with 1 tbsp of fresh minced garlic which I saute with the canola oil, allow to cool then add in.  Also I replace part of the 1 and 1/4 cups flour with1/2 cup of hazelnut flour so the flour ratio is 3/4 cup of all purpose flour and a half a cup of hazelnut flour.

 Soft Pretzel Recipe

INGREDIENTS:
1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water
1 1/4 cups all-purpose flour
2 tbsp white sugar
1/2 tsp salt
2 tsp garlic powder
1 tbsp canola oil

3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt

DIRECTIONS:
Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt, garlic powder and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour.

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned.

Makes six medium-sized pretzels, but please double or triple this recipe, because they disappear quickly!

Profile

ailindria
ailindria

Latest Month

August 2017
S M T W T F S
  12345
6789101112
13141516171819
20212223242526
2728293031  

Tags

Powered by LiveJournal.com
Designed by Lilia Ahner