Does anyone have a good recipe for sourdough soft pretzels? Or any suggestions about how to add a sourdough starter to a regular pretzel recipe? There are only a few online but i'm not sure about them.Thanks!
Increasing the hydration percentage might make them softer. Also, making them thicker so that they don't have such a high crust-to-crumb ratio when they bake.
Hope this is what you are looking for - crisp crust very soft insides. Sourdough pretzel recipe
Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft centre.
1-1/2 cups proofed sour dough batter
1 cup hot water
2 tablespoons butter
3 tablespoons sugar
2 teaspoons salt
5-1/2 cups all purpose flour
coarse salt
1. Let all ingredients and utensils come to room temperature
2. Add the 2 tablespoons butter, the 3 tablespoons, sugar, and the 2 tsp salt to the cup of hot water. Cool to lukewarm.
3. Put the proofed batter into a warm bowl. Add the cooled water mixture.
4. Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
5. Turn out onto a floured board and knead in approximately 1-1/2 cups more of the flour. The dough will be very stiff. (We ain't kiddin'!)
6. Place the dough in a greased bowl, turn over, and cover. Let set for 2 hours to proof.
7. On a board which has been scraped clean of flour break of pieces of the dough about the size of a large egg. Roll each piece out with the palm of your hands until it is about 18 inches long and about 1/2 inch in diameter. Twist the ends and pull them back to the rest of the loop and form the shape of a pretzel about 4 to 5 inches in size. Place aside on lightly floured surface and let rise a few minutes.
8. Heat oven to 475°f / 245°c. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
9. Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in colour. Remove the pretzel from boiling water and place onto a salted cookie sheet.
10. Salt the top of pretzels with course ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.
__________________
Reality is merely an illusion, albeit a very persistent one. Albert Einstein (1879 - 1955) My blog
Agave Nectar This liquid is collected from the same plants that produce tequila, and has a more neutral flavor and a less-syrupy consistency than honey. It's as caloric as sugar, but is sweeter, so you can use less of it when baking. It also has a lower glycemic index than table sugar. Some say that pregnant women should avoid using agave nectar.
2/3 cup sourdough starter
1 cup warm water
3 cups bread flour
1 cup whole wheat flour
2 T sugar
1 T olive oil
1 t table salt
Coarse grained salt of choice (I was thinking some of those colorful artisanal hoity-toity salts might be fun to dress these up with and call them something like: Rinpoche's Karmic Knots or maybe Honua's Ono Salted Pahoehoe)
Mix starter, water, oil, flours and salt. Adjust flour until you have a nice ball of dough (keep it soft though). Knead until smooth and set aside to rise in a warm place (at least a few hours). Punch dough down, form into a big rectangle and begin cutting off strips to work with as individual pretzels. Give the pretzels your version of the "knot" and place to rise on parchment/waxed paper to rise. When fully risen (more or less doubled) lower carefully into a large pot of boiling water with baking soda dissolved in it (I saw a number of recipes that did this and it just felt right, so I used at least 1/2 a cup per 4 quarts of H2O). Turn over after about a minute and boil for another. Remove with the biggest slotted spoon-like thing you have and place on a rack to drain. I found that putting them back on the parchment at a slight angle from horizontal aided drainage. I arranged as many as I could on a perforated round pizza pan and carefully brushed them with an egg-white wash and immediately sprinkled them generously with coarse salt. They baked for about 12-13 minutes in a 450+ oven and looked toasty and yummy at that point.
I did not have any beer in the house, but I suspect that something dark and heady would compliment these quite nicely. But with today's beer prices, I guess I'll just have to try making some myself to go along with them sometime.....
I have some recipe here and probably this can ignite your day.lol
Ingredients
* 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
* Pretzel salt
Directions
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 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.
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wow so many recipes for a single dish, even i will try one of these. Thanks for the recipes and even to the one who asked about the recipe Sourdough Pretzel.
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http://www.thefreshloaf.com/node/11993/sourdough-pretzels
SulaBlue @ The Yeast I Could Do
http://www.thefreshloaf.com/node/11993/sourdough-pretzels
Is there a way to make these soft pretzels? Thanks!
Increasing the hydration percentage might make them softer. Also, making them thicker so that they don't have such a high crust-to-crumb ratio when they bake.
SulaBlue @ The Yeast I Could Do
I combined two recipes together to make perfect sour dough pretzels which have very crisp thin crusts with very soft interiors - which uses the boiling and baked method.
http://foppish-baker.blogspot.com/2005/12/sourdough-pretzels.html
http://www.theoktoberfest.com/HTML/pretzel/index.html
Hope this is what you are looking for - crisp crust very soft insides.
Sourdough pretzel recipe
Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft centre.
1-1/2 cups proofed sour dough batter
1 cup hot water
2 tablespoons butter
3 tablespoons sugar
2 teaspoons salt
5-1/2 cups all purpose flour
coarse salt
1. Let all ingredients and utensils come to room temperature
2. Add the 2 tablespoons butter, the 3 tablespoons, sugar, and the 2 tsp salt to the cup of hot water. Cool to lukewarm.
3. Put the proofed batter into a warm bowl. Add the cooled water mixture.
4. Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
5. Turn out onto a floured board and knead in approximately 1-1/2 cups more of the flour. The dough will be very stiff. (We ain't kiddin'!)
6. Place the dough in a greased bowl, turn over, and cover. Let set for 2 hours to proof.
7. On a board which has been scraped clean of flour break of pieces of the dough about the size of a large egg. Roll each piece out with the palm of your hands until it is about 18 inches long and about 1/2 inch in diameter. Twist the ends and pull them back to the rest of the loop and form the shape of a pretzel about 4 to 5 inches in size. Place aside on lightly floured surface and let rise a few minutes.
8. Heat oven to 475°f / 245°c. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.
9. Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in colour. Remove the pretzel from boiling water and place onto a salted cookie sheet.
10. Salt the top of pretzels with course ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.
Reality is merely an illusion, albeit a very persistent one. Albert Einstein (1879 - 1955) My blog
Thank you! I will try your recipe in a few days after my starter has grown a little more.
Agave Nectar This liquid is collected from the same plants that produce tequila, and has a more neutral flavor and a less-syrupy consistency than honey. It's as caloric as sugar, but is sweeter, so you can use less of it when baking. It also has a lower glycemic index than table sugar. Some say that pregnant women should avoid using agave nectar.
Keith
Hi dear, try this link freeculinaryschool.com/sourdough-soft-pretzels/ I tried once it it turned out pretty good. casino
D's Sourdough Pretzels :
2/3 cup sourdough starter
1 cup warm water
3 cups bread flour
1 cup whole wheat flour
2 T sugar
1 T olive oil
1 t table salt
Coarse grained salt of choice (I was thinking some of those colorful artisanal hoity-toity salts might be fun to dress these up with and call them something like: Rinpoche's Karmic Knots or maybe Honua's Ono Salted Pahoehoe)
Mix starter, water, oil, flours and salt. Adjust flour until you have a nice ball of dough (keep it soft though). Knead until smooth and set aside to rise in a warm place (at least a few hours). Punch dough down, form into a big rectangle and begin cutting off strips to work with as individual pretzels. Give the pretzels your version of the "knot" and place to rise on parchment/waxed paper to rise. When fully risen (more or less doubled) lower carefully into a large pot of boiling water with baking soda dissolved in it (I saw a number of recipes that did this and it just felt right, so I used at least 1/2 a cup per 4 quarts of H2O). Turn over after about a minute and boil for another. Remove with the biggest slotted spoon-like thing you have and place on a rack to drain. I found that putting them back on the parchment at a slight angle from horizontal aided drainage. I arranged as many as I could on a perforated round pizza pan and carefully brushed them with an egg-white wash and immediately sprinkled them generously with coarse salt. They baked for about 12-13 minutes in a 450+ oven and looked toasty and yummy at that point.
I did not have any beer in the house, but I suspect that something dark and heady would compliment these quite nicely. But with today's beer prices, I guess I'll just have to try making some myself to go along with them sometime.....
All these things can be done through the help of Kitchen Accessories and Kitchen Utensils.
I have some recipe here and probably this can ignite your day.lol
Ingredients
* 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
* Pretzel salt
Directions
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 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.
clinislim
Nice info...thanks. Stop Korupsi dan Suap di Indonesia Perlunya Web Komunitas Event Organizer
The clarity in your post is simply spectacular and i can assume you are an expert on this field. Well with your permission allow me to grab your rss feed to keep up to date with incoming post.
Thanks a million and please keep up the fabulous work.
Virtual Dedicated Hosting
Hermes handbags are more popular for her elegant and exquisite designs, hermes sale is also known for creating bags that are simple and holds forever-chic appeal. And to prove the latter once more, here’s the cheap hermes Black. Perfectly made out of the high-grade leather material in black shade, this Chic hermes leather belt features the simple yet indeed classy style together with the silver-tone hardware on the Exceptional hermes bags (A).
wow so many recipes for a single dish, even i will try one of these. Thanks for the recipes and even to the one who asked about the recipe Sourdough Pretzel.
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