I got a bag of goodies from my son for my birthday, one being this stuff.
I tried some on one of my smoked sausage in a bun and it is powerful stuff but pleasantly overwhelming. Today while sitting around again waiting for the phone to ring for some work and not having any pretzels, decided to make a batch. I have made them quite a few times in the past and they turn out pretty good. Instead of doing the direct method of mix, knead, rise and bake I used the sponge formula to make them even better.
So made up some dough, weighed it and it was 20 ounces, so divided it up into 10, 20 ounce portions.
Roll them on a unfloured surface ( it works much better this way) Start with one hand just to get it started and then use both hands, starting in the middle and start pulling/stretching as you roll the back and forth until you get about 18 inches in length.
Bring the ends up and cross down. pushing them in at the contact points.
when you have them all formed, cover and let rise about 45 minutes. I didn't take a pic of the next step because my sprint card is limited and by the end of the month I get way to close. I'm sure you all can picture a pot of simmering water.
you want a pan big enough to put about 3 pretzels in at a time with about 2 inches of water. For each 2 Cups of water add 1 Tbls. Baking Soda. Bring to a low boil and carefully place the pretzels in this solution for about 1 minute. The recipe says 1 minute or until they float. I have never had one sink and then float, so as they float I use a spoon and splash the solution over the tops, lift with a slotted spoon and place on a greased cookie sheet. ( use used sprayed parchment). When they come out sprinkle with kosher or not. You don't have to salt them, you could use cinnamon and sugar or nothing at all or what ever you want. One thing I have found in the past about salting them is the salt draws moisture so when I want one that is a couple days old I need to refresh it in the oven. Also thinking about taking a couple and twice baking for some crunchy ones.
You don't have to form them like this. make em round, pretzel rods or whatever.
Ah Wasabi mustard.
I tried some on one of my smoked sausage in a bun and it is powerful stuff but pleasantly overwhelming. Today while sitting around again waiting for the phone to ring for some work and not having any pretzels, decided to make a batch. I have made them quite a few times in the past and they turn out pretty good. Instead of doing the direct method of mix, knead, rise and bake I used the sponge formula to make them even better.
So made up some dough, weighed it and it was 20 ounces, so divided it up into 10, 20 ounce portions.
Roll them on a unfloured surface ( it works much better this way) Start with one hand just to get it started and then use both hands, starting in the middle and start pulling/stretching as you roll the back and forth until you get about 18 inches in length.
Bring the ends up and cross down. pushing them in at the contact points.
when you have them all formed, cover and let rise about 45 minutes. I didn't take a pic of the next step because my sprint card is limited and by the end of the month I get way to close. I'm sure you all can picture a pot of simmering water.
you want a pan big enough to put about 3 pretzels in at a time with about 2 inches of water. For each 2 Cups of water add 1 Tbls. Baking Soda. Bring to a low boil and carefully place the pretzels in this solution for about 1 minute. The recipe says 1 minute or until they float. I have never had one sink and then float, so as they float I use a spoon and splash the solution over the tops, lift with a slotted spoon and place on a greased cookie sheet. ( use used sprayed parchment). When they come out sprinkle with kosher or not. You don't have to salt them, you could use cinnamon and sugar or nothing at all or what ever you want. One thing I have found in the past about salting them is the salt draws moisture so when I want one that is a couple days old I need to refresh it in the oven. Also thinking about taking a couple and twice baking for some crunchy ones.
You don't have to form them like this. make em round, pretzel rods or whatever.
Ah Wasabi mustard.
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