Fresh Baked Pretzels
Thursday, Oct 1, 2009
From Carlyn Berghoff New Cookbook
Fresh Baked Pretzels
Makes 12 medium-size or 24 small pretzels
4 1/2 cups unbleached all-purpose flour, plus additional for kneading1 (1/4-ounce) package(2 1/4 teaspoons) instant yeast2 tablespoons sugar2 teaspoons kosher salt1 1/2 cups warm water4 tablespoons (1/2 stick)unsalted butter, melted1 large egg yolk, lightly beaten1 large egg white, well beaten with 1 tablespoon waterPretzel (coarse) salt, as neededPreheat the oven to 450°F. Do not use a convection oven for this recipe. To mix in a mixer: In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, yeast, sugar, and salt, and stir to mix; add the water, butter, and egg yolk, and mix on low until the dough pulls away from the side of the bowl. Fit the mixer with the dough hook and knead the dough at the lowest speed until the doughis smooth and elastic, about 8 minutes, adding some or all of the remaining flour as needed. Cover with plastic wrap lightly sprayed with cooking spray and let rise in a warm place until doubled, about 1 hour. To mix by hand: In a 4-quart bowl, combine the flour, yeast, sugar, and salt, and whisk to mix; add the water, butter, and egg yolk and, using a large spoon, stir until the dough pulls away from the side of the bow. Remove the spoon and, using your hands, knead the dough right in the bowl until thedough is smooth and elastic, about 8 minutes, adding some or all of the remaining flour as needed. Cover with plastic wrap lightly sprayed with cooking spray and let rise in a warm place until doubled, about 1 hour. To mix in a food processor: In the work bowl of a large-capacity (14-cup) food processor fitted with the plastic dough blade, combine the flour, yeast, sugar, and salt, and pulse to mix. Add the water, butter, and egg yolk, and pulse until the dough pulls away from the side of the bowl and forms a cohesive mass. Add additional flour asneeded through the feed tube. To shape the pretzels: Turn out the dough on a lightly floured board and knead briefly, about 1 minute. Cut the dough into twelve equal-size pieces. Roll out each dough piece into a 24-inchlong rope. Make a U shape with the rope. Holding the ends of the rope, cross them over each other and press the ends down onto the bottom of the U to seal, forming a “pretzel shape.” For small pretzels, cut the dough into 24 equal-size pieces. Roll out each dough piece into a 12-inchlong rope and shape as directed. Gently place each pretzel on a parchment paper– lined baking sheet (two pans). Brush the tops lightly with the egg white mixture. Sprinkle each with 1/2 teaspoon of coarse salt, or to taste. Bake in the preheated oven for 14 to 16 minutes, or until browned and firm. Transfer to a cooling rack and let cool for 5 to 10 minutes before serving. Va r i a t i o n sCheese Pretzels: Add 2 cups of grated white Cheddar cheese (8 ounces) with the dry ingredients and proceed with the recipe. Or add 1 cup of grated Parmesan cheese (4 ounces) to the flour and proceed with the recipe, then sprinkle a second cup of grated Parmesan (4 ounces) on the egg white–brushed pretzels before baking. Caraway Pretzels: Add 4 teaspoons of caraway seeds to the flour and proceed with the recipe. Top with 1/2 cup of coarse salt before baking. Bacon Pretzels: Add 1/2 cup of bacon bits (from a jar or package) to the flour and proceed with the recipe. Sprinkle with kosher salt as needed and1/4 cup of bacon bits before baking. Chocolate Chip Pretzels: Increase the butter to 1/2 cup and the sugar to ? cup, and prepare the dough according to the recipe. Add to the finished dough 1 cup of chocolate chips, kneading only long enough to incorporate thechips. Dust the baked pretzels with 1 cups of confectioners’ sugar. Cinnamon-Raisin Pretzels: Increase the butter to 1/2 cup and the sugar to 1/2 cup, and add 2 teaspoons of ground cinnamon. Prepare the dough according to the recipe. Add to thefinished dough 1/2 cup of dark raisins cut in half, kneading only long enough to incorporate. Dust the baked pretzels well with 1 1/2 cups of confectioners’ sugar. Mini-Pretzels: Make half-size versions of any of the above by dividing the dough into 24equal-size pieces and rolling into 12-inch-long ropes. Then proceed with the rest of the recipe as directed.