• Soft Pretzel Month - 4

    From Dave Drum@1:3634/12 to All on Fri Apr 7 15:03:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: German Soft Pretzel Sticks
    Categories: Breads
    Yield: 24 Sticks

    1/2 c Light brown sugar
    Water
    1/2 oz (2 env) active dry yeast
    1/4 c Oil
    5 3/4 c A-P flour; more for kneading
    3/4 c Baking soda
    1 lg Egg
    +=BEATEN WITH=+
    1 tb Water
    Flaky salt
    Yellow mustard; to serve

    In a large bowl, stir the brown sugar into 2 cups of
    warm water until dissolved. Sprinkle the yeast over the
    water and let stand until foamy, about 5 minutes. Stir
    in the vegetable oil and 3 cups of the flour. Knead in
    the remaining 2 3/4 cups of flour; the dough will be
    slightly sticky.

    Transfer the dough to a floured work surface and knead
    until silky, about 3 minutes; if the dough is very
    sticky, knead in up to 1/4 cup more flour. Transfer the
    dough to an large, oiled bowl, cover with plastic wrap
    and let stand at room temperature until doubled in bulk,
    about 45 minutes.

    Set the oven @ 450ºF/232ºC.

    Line 3 large cookie sheets with parchment paper and
    butter the paper. Punch down the dough and turn it out
    onto a floured work surface. Knead the dough lightly,
    flatten it out and cut it into 24 pieces. Roll each
    piece into a 9" stick about 1/2" thick. Transfer the
    sticks to the prepared cookie sheets, leaving at least
    2" between them. Let stand uncovered until puffed,
    about 25 minutes.

    In a large, deep skillet, stir the baking soda into 2
    quarts of water and bring to a simmer over high heat.
    Reduce the heat to moderate. Using 2 slotted spoons,
    carefully transfer 6 pretzel sticks at a time to the
    simmering water 30 seconds, turning once; add about 1
    cup of hot water after before cooking the second batch
    of pretzels. Transfer the pretzel sticks to paper towels
    to drain, then return them to the cookie sheets, spacing
    them evenly.

    Brush the pretzel sticks with the egg wash and sprinkle
    with salt. Bake until richly browned, about 10 minutes.
    Serve warm or at room temperature, with mustard.

    Yield: makes 2 dozen pretzel sticks

    By Grant Achatz

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Sun Apr 21 18:59:35 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: German Soft Pretzel Sticks
    Categories: Breads
    Yield: 24 Sticks

    1/2 c Light brown sugar
    Water
    1/2 oz (2 env) active dry yeast
    1/4 c Oil
    5 3/4 c A-P flour; more for kneading
    3/4 c Baking soda
    1 lg Egg
    +=BEATEN WITH=+
    1 tb Water
    Flaky salt
    Yellow mustard; to serve

    In a large bowl, stir the brown sugar into 2 cups of
    warm water until dissolved. Sprinkle the yeast over the
    water and let stand until foamy, about 5 minutes. Stir
    in the vegetable oil and 3 cups of the flour. Knead in
    the remaining 2 3/4 cups of flour; the dough will be
    slightly sticky.

    Transfer the dough to a floured work surface and knead
    until silky, about 3 minutes; if the dough is very
    sticky, knead in up to 1/4 cup more flour. Transfer the
    dough to an large, oiled bowl, cover with plastic wrap
    and let stand at room temperature until doubled in bulk,
    about 45 minutes.

    Set the oven @ 450ºF/232ºC.

    Line 3 large cookie sheets with parchment paper and
    butter the paper. Punch down the dough and turn it out
    onto a floured work surface. Knead the dough lightly,
    flatten it out and cut it into 24 pieces. Roll each
    piece into a 9" stick about 1/2" thick. Transfer the
    sticks to the prepared cookie sheets, leaving at least
    2" between them. Let stand uncovered until puffed,
    about 25 minutes.

    In a large, deep skillet, stir the baking soda into 2
    quarts of water and bring to a simmer over high heat.
    Reduce the heat to moderate. Using 2 slotted spoons,
    carefully transfer 6 pretzel sticks at a time to the
    simmering water 30 seconds, turning once; add about 1
    cup of hot water after before cooking the second batch
    of pretzels. Transfer the pretzel sticks to paper towels
    to drain, then return them to the cookie sheets, spacing
    them evenly.

    Brush the pretzel sticks with the egg wash and sprinkle
    with salt. Bake until richly browned, about 10 minutes.
    Serve warm or at room temperature, with mustard.

    Yield: makes 2 dozen pretzel sticks

    By Grant Achatz

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Archives

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