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Saturday, June 16, 2012

Soft German Pretzels

(serves 3-6)
(prep time 20 mins - bake time 15 mins - dough rise time 3 hours)

All purpose flour 1 cup
Cake flour 1 cup
Active dry yeast 1/2 Tbs
Salt 1 tsp
Sugar 1/2 tsp
Butter 1-2 Tbs - Melted
Luke warm water
Coarse salt for sprinkling on top (I used Hiwa Kai - Black Hawaiian sea salt for asthetic reasons)
Food grade lye water 1 cup
Used to dip the pretzel in just before baking.
I was able to purchase a bottle for about a dollar from Uwajimaya.
This can harm the eyes and skin so please use gloves while handling this and keep away from children!

Combine all the dry ingredients in a large bowl.
Pour in the butter and slowly incorporate enough water to make a sticky dough.
Transfer  the dough into a lightly oiled bowl and cover with some plastic wrap.
Place the dough in a warm place and allow to rise for abour 2-3 hours.
After the dough has risen take it out on a lightly floured work surface and form 6 equal size balls.
I rolled out three balls into an 18" snake with tapered egdes and formed a pretzel shape.
I rolled the other three balls into sticks.
Make a few cuts on the pretzels and freeze them for about 15 mins so they are easier to handle for the next step.
Dip each pretzel into the lye bath for 15-20 seconds and place them on baking sheet lined with parchment paper.
I sprinkled some salt on the pretezel sticks.
Bake for 18-20 mins in a 400 degree pre-heated oven or until they are a nice brown color.

*my inspiration:


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