Repeat with remaining pretzel bites, returning water to a boil between batches. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Well oil 2 large baking sheets (about 17- by 12- inches). Heat oven to 450☏ with racks in upper and lower third. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets. Punch down dough and divide into quarters. Step 5Īlternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days). Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours. Transfer dough to a lightly oiled large bowl and turn over to coat with oil. ![]() ![]() On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface. Step 3Īdd flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar. ![]() (If mixture doesn't foam, start over with new yeast.) Step 2 Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes.
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