Working one at a time, slide pretzel on parchment paper onto the stone bake until dark brown, about 15 minutes. Brush each pretzel generously with the baking soda solution, sprinkle with coarse salt, and using a sharp paring knife, make a 6" slash, about ¼" deep across the bottom edge of the pretzel. saucepan over medium-high heat, stirring constantly until baking soda dissolves. Bring baking soda and 1 cup water to a simmer in a 2-qt.Repeat with remaining dough, and set aside to rest for 20 minutes. Transfer rope to the bottom edge of a sheet of parchment paper, and keeping the center of the rope on the paper, pick up both ends, cross one end over the other, about 2" from the ends, and twist attach each end to the sides of the pretzel. Halve dough, and working with one piece at a time, roll dough into a 4' rope, about 1" thick. Transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes. Add butter, flour, and salt, and stir until dough forms. Stir together syrup, yeast, and 1½ cups warm water in a large bowl, and let sit until foamy, about 10 minutes. Tip: Pair with Bavarian sweet mustard, Weisswurst and smooth German. Heat a baking stone in an oven to 500°. Make your own authentic Bavarian pretzels with a lightly crunchy crust and coarsely.
Store any leftover pretzels, well-wrapped, for up to 3 days on the counter freeze for longer storage. Remove them from the oven, and cool on a rack. To bake the pretzels: Bake for 14 to 16 minutes, or until the pretzels are well-browned. Sprinkle the pretzels with coarse sea salt, kosher salt, or pretzel salt, if desired. Using a sharp knife or lame, slash each pretzel horizontally across its base. Transfer boiled pretzels back to their baking sheets.
To boil the pretzels: Put 3 or 4 pretzels at a time into the boiling water and cook for 1 minute without turning over. Bake in preheated oven for about 15 to 20 minutes or until light brown. Prepare the water bath by bringing the water and baking soda to a boil in a wide pot. For the topping, melt 1 tablespoon butter and brush onto the pretzels. While the pretzels are chilling, preheat your oven to 450☏. It will take about 60 minutes for the pretzels to chill thoroughly. Otherwise, let the pretzels rest and rise for about 30 minutes before refrigerating. If your kitchen is particularly warm, place the pans into the refrigerator immediately. When all the pretzels have been shaped, cover them with lightly greased plastic wrap (or your favorite dough cover). To shape the pretzels: Working with one piece of dough at a time, roll it into an 18” to 22”-long rope. Shape each piece into a rough log, cover, and let rest for about 20 minutes this rest will make the pretzels easier to shape. Gently deflate the dough and divide it into 10 pieces each will weigh about 100g. Re-cover the bowl, and let the dough rise for another 45 minutes. This process, which helps develop the dough, is called a fold. Turn the bowl 90° and repeat repeat twice more (for a total of four times), turning the bowl 90° each time. Bring the dough up from the bottom of the bowl and fold it over on top of itself. Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. If you’re using a stand mixer, mix on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed.Ĭover the bowl with plastic wrap or a reusable cover and allow it to rise for 45 minutes. Mix and knead to make a supple, elastic dough. Combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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