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FRIDAY, MARCH 16, 2012
Soft cheddar
pretzels
* l 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 2 tablespoons margarine
* 1/2 cup (2 ounces) shredded mild Cheddar
cheese
* 2/3 cup milk
* 1 egg, beaten
* l 1/2 teaspoons coarse salt
Combine first 4 ingredients in a medium
bowl; cut in margarine with a pastry
blender until mixture resembles coarse
meal. Add cheese and milk, stirring until dry
ingredients are just moistened. Turn dough
out onto a lightly floured surface and knead
about 12 times. Divide dough in half and roll
each half into a 12x8-inch rectangle. Cut
dough lengthwise into eight 1-inch strips.
Twist each into a pretzel shape; brush with
beaten egg and sprinkle with coarse salt.
Place on lightly greased baking sheets and
bake at 400∞ for 15 minutes or until golden
brown. Cool pretzels for a few minutes on
wire racks; serve pretzels warm.
Cinnamon sugar pretzels
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
4 cups regular flour
1 1/8 teaspoon salt
2 cups water (for boiling the pretzel)
2 tablespoons baking soda
Cinnamon sugar,
4 tablespoons butter, melted
In a mixing bowl, dissolve the yeast in
warm water Add sugar, and stir to dissolve.
Add flour and salt and knead dough until
smooth and elastic. Let rise for 40-60 minutes
at least.
Shaping the dough: Divide the dough into
6-7 parts and then roll it out. Make sure to
keep both the ends thinner than the rest of it
since both the ends are going to be tied
together an will become thicker eventually.
Pretzel Dogs
Also, make sure that you roll them out thin,
not more than 1/2 an inch in diameter,
because they will swell up twice - once after
the water bath and then when it’s baking.
Next, boil the two water and add the baking
soda. Drop the pretzels in the water bath
and let it stay in for about 5 seconds. Make
sure the stove is still on. After the pretzel is
removed from the water bath, make sure to
dry the excess liquid on it on a kitchen towel
before placing on the baking
sheet/silpat/baking stone. Below is a comparison
of how the pretzel looks before and after
a water bath.
Place the pretzels on a baking sheet and
brush with a lightly eaten egg. Bake in a preheated
oven at 220ºC/450ºF oven for ten minutes
or until golden. Let cool on a wire rack.
Brush with the melted butter and sprinkle the
sugar cinnamon all over it.
1 can room temperature non-alcoholic beer
1 tablespoon white sugar
2 teaspoons salt
1 (.25 ounce) package active dry yeast
4 1/2 cups bread flour
1/4 cup unsalted butter, melted
1 large egg yolk
1 tablespoon water
10 cups water
2/3 cup baking soda
1/4 cup kosher salt, divided - or to taste
18 hot dogs
Heat the beer in a saucepan over low
heat until it reaches 110 degrees F
(45 degrees C). Combine the warm
beer, sugar, and 2 teaspoons kosher salt in a
bowl. Sprinkle the yeast on top, and let
stand for 5 minutes until the yeast softens
and begins to form a creamy foam. Place
the bread flour and butter in a bread
machine. Add the yeast mixture, then select
the dough cycle. Preheat an oven to 450
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4
1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon
water
salt
Combine the water, sugar and kosher
salt in the bowl of a stand mixer and
sprinkle the yeast on top. Allow to sit
for 5 minutes or until the mixture begins to
foam. Add the flour and butter and, using
the dough hook attachment, mix on low
speed until well combined. Change to medium
speed and knead until the dough is
smooth and pulls away from the side of the
bowl, approximately 4 to 5 minutes. Remove
the dough from the bowl, clean the bowl
and then oil it well with vegetable oil. Return
the dough to the bowl, cover with plastic
degrees F (230 degrees C). Line 2 baking
sheets with parchment paper or grease
with vegetable oil. Beat the egg yolk in a
small bowl with 1 tablespoon water; set
aside. Stir baking soda into 10 cups water
in a large pot until dissolved, and bring to a
boil. Turn the dough out onto a lightlyoiled
surface, and roll into a 10x20-inch rectangle.
Cut the dough into 18 1-inch wide strips,
then wrap each strip tightly around a hot
dog in a spiral, pinching the edges to seal,
and leaving the ends open. About half an
inch of hot dog should peek out of each
end of the dough wrapper. Drop 2 or 3
dough-wrapped hot dogs into the boiling
water for 30 seconds.
Arrange the boiled hot dogs on the prepared
baking sheets. Brush each pretzel
dog with the egg yolk mixture, and sprinkle
with the remaining 1/4 cup salt. Bake in the
preheated oven until golden brown, about
15 minutes.
FOOD
Homemade soft pretzels
wrap and sit in a warm place for approximately
50 to 55 minutes or until the dough
has doubled in size.
Preheat the oven to 450 degrees F. Line 2
half-sheet pans with parchment paper and
lightly brush with the vegetable oil. Set
aside. Bring the 10 cups of water and the
baking soda to a rolling boil in an 8-quart
saucepan or roasting pan. In the meantime,
turn the dough out onto a slightly oiled
work surface and divide into 8 equal pieces.
Roll out each piece of dough into a 24-inch
rope. Make a U-shape with the rope, holding
the ends of the rope, cross them over each
other and press onto the bottom of the U in
order to form the shape of a pretzel. Place
onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water,
1 by 1, for 30 seconds. Remove them from
the water using a large flat spatula. Return to
the half sheet pan, brush the top of each
pretzel with the beaten egg yolk and water
mixture and sprinkle with the pretzel salt.
Bake until dark golden brown in color,
approximately 12 to 14 minutes. Transfer to
a cooling rack for at least 5 minutes before
serving.