Sweet Pretzels
in Baked Snacks, Baking, Bread, Pretzels, Yeast on Friday, October 28, 2011
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This morning when I decided to skip breakfast, I had no clue the thought of saying no to food could trigger a furious desire to eat. In short, I succumbed to my carnal self and baked some spongy pretzels just like the one on the cart I had on a rainy, summer afternoon. Maybe it was not raining, but I am just saying. The whole pretzel experience was so good that my mind has automatically started associating it with my other favorite feature, the rain. Breakfast ended up being quite good this morning. The aroma of baking bread filled the room so much it was almost tangible. It’s pure pleasure to delve into spongy, moist pretzels, and wash it down with a hot cuppa! Now I have enough zing to get out and burn some of it off on the treadmill.
The recipe for the pretzels is from the Swedish Cakes and Cookies book, but I have changed some of their tedious measurements. When I tried to convert the dl to cups, I found they were a little off. Hence, I have made my own corrections, and the pretzels came out well.
Ingredients:
Butter - 7 Tbspn
Milk - 300 ml (1 cup is 250 ml)
Sugar - 1/2 cup
Salt - 1/4 tspn
Active Dry Yeast - 1 Satchel ( 2 1/4 tspn)
All purpose Flour - 3 1/2 cups
Egg - 1 Beaten for brushing
Method:
1. Melt butter on low heat in a sauce pan and add milk when melted and turn off the heat when the mixture is luke warm (115 D F)
2. Add the sugar and yeast and whisk until the yeast is dissolved
3. Add half of the flour and stir with a spatula to combine
4. Add the remaining flour and knead
5. Slide it onto a lightly floured surface, divide the dough into 16 parts
6. Roll each part in the palm of your hand as long as you can and shape into pretzels
7. Make sure there is enough space in between the twist and let is rise for 30 -45 minutes
8. Brush egg and bake in a preheated oven for 5 - 8 minutes or until golden brown on top
Oven Temperature: 475 D F
Convection: 425 D F
Contributor: Sunitha
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This entry was posted on Friday, October 28, 2011 at 11:28 AM and is filed under Baked Snacks, Baking, Bread, Pretzels, Yeast. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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