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 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. Line 2 baking sheets 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 a nonreactive 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 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 prepared baking sheets. Place the pretzels into the boiling water one by one, for about 25 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. Per serving: calories; 8 g fat; 5 g saturated fat; 39 mg cholesterol; 8g protein; 56 g carbohydrate; 2 g sugar; 2 g fiber; 1, mg sodium; 26 mg calcium.
In a large, nonreactive bowl, heat the milk in a microwave until warm, about degrees. Add the yeast, stir and let it activate, about 3 minutes. Add 2 tablespoons of the powdered sugar and 4 tablespoons of the butter, and stir to combine. Sift together the salt, bread flour and all-purpose flour.
Add to the yeast mixture and knead for 8 to 10 minutes, using either the dough hook attachment on a stand mixer or your hands. Something like a New York-Style pizza dough fits nicely into the pretzel dough category. Some pizza dough has higher or lower hydration, like Sicilian pizza or Chigaco pizza. Fortunately, making pretzels with pizza dough is very easy.
Since pizza dough is so similar to pretzel dough, it can be used in the same way as regular pretzel dough to give you great, freshly baked pretzels whenever you want them. Both homemade or shop-bought pizza dough will work. Transfer the dough to a large bowl and let it rise, covered and at room temperature for an hour. Divide the dough into 8 equal balls and then press one finger through the center of each ball to make a hole.
Cover your bagels with a kitchen towel and let them rest while you prepare the next steps. Preheat your oven to F and fill a large pot with the water you have ready for boiling. This is a very similar process to the pretzels above, but for bagels you do not add baking soda to the boiling water.
Reduce the heat to medium and start to add your bagels, being careful not to crowd them in your pot. Let them cook for 1 minute before flipping them over and cooking them for another minute on the other side. Once the bagels are all boiled, brush them with the egg and place them on a parchment paper-lined baking sheet.
Make sure there is space between each bagel, giving it room to sink and expand. After using this entire article to convince you that pretzels and bagels are entirely separate baked goods, it is possible to morph the two together and create yourself a pretzel bagel. To do this, you use pretzel dough, twisted into a rope shape and then curled into a circle. Give your pretzel bagels a baking soda bath before cooking them. If you use more than that, your bagel will have a bitter tang to it.
After the bath, go ahead and bake according to your pretzel recipe directions. Pretzel rolls can be used any way that you would use any other type of bun or dinner roll. They also work great using sweet spreads for breakfast or a snack. Cover with plastic wrap and let rise in a warm place until doubled approximately 1 hour.
Then gently press the dough to release the air and let rest about five to ten minutes. Preheat your oven to degrees F degrees C. Have ready a baking sheet that is lined with aluminum foil.
Thoroughly spray the foil with a vegetable spray or brush with a flavorless oil. Cover and bring the water to a boil over high heat.
Meanwhile, divide the dough into six equal portions each portion should weigh about grams and cover them with a clean dish towel. Working with one portion of dough at a time roll the dough back and forth, using both hands with even pressure working from the center outwards , until you have a 24 inch 60 cm long rope.
Lift the rope periodically as you roll to make sure it's not sticking to the counter. Then form the rope into a U shape with the two ends pointing away from you. Take the two ends and cross them, left over right, about 2 - 3 inches 5 - 7 cm from the ends. Then cross the ends again, right over left. Lightly moisten the two ends with water and fold the two ends down and press them into the bottom of the U at the 5 and 7 o'clock positions.
This will give you that classic "pretzel" shape. Place the pretzel onto your prepared baking sheet. Cover your baking sheet with a clean towel and continue rolling and forming the other five portions of dough into pretzels. Next, using a slotted spoon or wire skimmer, gently place one pretzel into the boiling water, top of the pretzel facing down I like to place two pretzels into the boiling water at a time.
Boil for 30 seconds, then turn the pretzels over and boil for an additional 30 seconds. Remove the pretzels from the water using your slotted spoon, drain, and place the pretzels back onto your prepared baking sheet. Repeat with the remaining pretzels. You should be able to fit all six pretzels on one baking sheet as the pretzels don't really rise in the oven.
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