• Soft Pretzel Month - 1

    From Dave Drum@1:3634/12 to All on Fri Apr 7 14:53:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mustard Soft Pretzels
    Categories: Breads, Snacks, Condiments
    Yield: 12 Pretzels

    3 c A-P flour; more if needed
    3 tb Malt powder *
    1 1/2 ts Kosher, flaky or coarse sea
    - salt; + more to sprinkle
    1 c Warm water-105-110øF/40-43øC
    2 ts Active dry yeast
    3 tb Grainy mustard
    1 tb Baking soda
    1 lg Egg yolk
    1 1/2 ts Water

    Combine the flour, malt powder, and kosher salt in the
    bowl of a stand mixer fitted with the paddle attachment
    and blend for a few moments to mix. Form a well in the
    center of the flour, pour in the 1 cup warm water, and
    scatter the yeast over, stirring it in gently. Let sit
    until the yeast is frothy, about 5 minutes.

    Add the mustard to the bowl and blend the wet and dry
    ingredients together at medium-low speed until a cohesive
    dough forms. Turn the dough out onto a lightly floured
    work surface and knead it for 2 to 3 minutes, until
    smooth. (Different types of mustard have varying levels of
    moisture; you may need to add a bit more flour if the
    dough is sticky.) Transfer the dough to a lightly oiled
    bowl, turning the dough so it is evenly coated. Cover the
    bowl with a kitchen towel and set aside in a warm place
    until doubled in bulk, about 1 hour.

    Set the oven @ 375øF/190øC. Line a rimmed baking sheet
    with parchment paper or a silicone baking mat.

    Fill a large, broad saucepan about two-thirds full with
    water and set it over medium heat to warm while forming
    the pretzels. (If the water comes to a boil before needed,
    reduce the heat to low.)

    Turn the risen dough out onto the counter and punch it
    down. Cut the dough into quarters, then cut each quarter
    into thirds, for 12 pieces of relatively even size. Cover
    the dough pieces with a kitchen towel until needed.

    Roll out one of the dough portions into a rope about
    18" long. With the rope horizontal on the counter in
    front of you, lift up one end in each hand and draw the
    ends downward toward you, forming a broad loop with the
    ends overlapping at the bottom by about 2ÿ. Cross your
    hands in front of you and pick up the two ends of dough,
    lifting them a couple inches above the counter. Cross
    your hands back to the left and right sides, twisting the
    dough as you do. Lay the dough ends up over the top of
    the loop, so that the twist sits in the center of the
    pretzel. Gently pinch the dough ends down into the loop.

    Set the pretzel aside, covered with a kitchen towel,
    while forming the remaining pretzels.

    When all the pretzels have been formed, adjust the heat
    under the water to maintain a gentle simmer. Stir in the
    baking soda. Gently add 3 of the pretzels and simmer for
    2 minutes, turning them halfway through. Lift pretzels
    with a slotted spoon or spatula and drain for a few
    moments over the pan, then transfer to the prepared
    baking sheet. Simmer the remaining pretzels in the same
    fashion.

    Beat the egg yolk with the 1 1/2 teaspoons water in a
    small dish. Brush the pretzels with the yolk mixture and
    sprinkle with coarse salt.

    Bake until golden brown, 20 to 25 minutes. Transfer the
    pretzels to a wire rack to cool.

    Arrange the pretzels in a bowl or on a platter and serve.
    The pretzels will be at their best the day they are made.
    Should you have leftovers, they can be stored in an
    airtight container for a day or two, then warmed gently in
    the oven, wrapped in foil, to soften them up a bit.

    * Malt powder is not necessarily a traditional pretzel
    ingredient, though malt syrup is often used and adds an
    interesting dimension of character. I've tried pretzels
    with both, and while the malt syrup version may be more
    classic, the malt powder version works well. And the rest
    of the jar is great to have on hand for adding an accent
    to a bowl of ice cream for dessert!

    Makes 12 pretzels

    Adapted from source: Salty Snacks by Cynthia Nims

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

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    ... All wines would be red if they could. - Omar Khayyam.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to All on Sun Apr 21 18:54:59 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mustard Soft Pretzels
    Categories: Breads, Snacks, Condiments
    Yield: 12 Pretzels

    3 c A-P flour; more if needed
    3 tb Malt powder *
    1 1/2 ts Kosher, flaky or coarse sea
    - salt; + more to sprinkle
    1 c Warm water-105-110øF/40-43øC
    2 ts Active dry yeast
    3 tb Grainy mustard
    1 tb Baking soda
    1 lg Egg yolk
    1 1/2 ts Water

    Combine the flour, malt powder, and kosher salt in the
    bowl of a stand mixer fitted with the paddle attachment
    and blend for a few moments to mix. Form a well in the
    center of the flour, pour in the 1 cup warm water, and
    scatter the yeast over, stirring it in gently. Let sit
    until the yeast is frothy, about 5 minutes.

    Add the mustard to the bowl and blend the wet and dry
    ingredients together at medium-low speed until a cohesive
    dough forms. Turn the dough out onto a lightly floured
    work surface and knead it for 2 to 3 minutes, until
    smooth. (Different types of mustard have varying levels of
    moisture; you may need to add a bit more flour if the
    dough is sticky.) Transfer the dough to a lightly oiled
    bowl, turning the dough so it is evenly coated. Cover the
    bowl with a kitchen towel and set aside in a warm place
    until doubled in bulk, about 1 hour.

    Set the oven @ 375øF/190øC. Line a rimmed baking sheet
    with parchment paper or a silicone baking mat.

    Fill a large, broad saucepan about two-thirds full with
    water and set it over medium heat to warm while forming
    the pretzels. (If the water comes to a boil before needed,
    reduce the heat to low.)

    Turn the risen dough out onto the counter and punch it
    down. Cut the dough into quarters, then cut each quarter
    into thirds, for 12 pieces of relatively even size. Cover
    the dough pieces with a kitchen towel until needed.

    Roll out one of the dough portions into a rope about
    18" long. With the rope horizontal on the counter in
    front of you, lift up one end in each hand and draw the
    ends downward toward you, forming a broad loop with the
    ends overlapping at the bottom by about 2ÿ. Cross your
    hands in front of you and pick up the two ends of dough,
    lifting them a couple inches above the counter. Cross
    your hands back to the left and right sides, twisting the
    dough as you do. Lay the dough ends up over the top of
    the loop, so that the twist sits in the center of the
    pretzel. Gently pinch the dough ends down into the loop.

    Set the pretzel aside, covered with a kitchen towel,
    while forming the remaining pretzels.

    When all the pretzels have been formed, adjust the heat
    under the water to maintain a gentle simmer. Stir in the
    baking soda. Gently add 3 of the pretzels and simmer for
    2 minutes, turning them halfway through. Lift pretzels
    with a slotted spoon or spatula and drain for a few
    moments over the pan, then transfer to the prepared
    baking sheet. Simmer the remaining pretzels in the same
    fashion.

    Beat the egg yolk with the 1 1/2 teaspoons water in a
    small dish. Brush the pretzels with the yolk mixture and
    sprinkle with coarse salt.

    Bake until golden brown, 20 to 25 minutes. Transfer the
    pretzels to a wire rack to cool.

    Arrange the pretzels in a bowl or on a platter and serve.
    The pretzels will be at their best the day they are made.
    Should you have leftovers, they can be stored in an
    airtight container for a day or two, then warmed gently in
    the oven, wrapped in foil, to soften them up a bit.

    * Malt powder is not necessarily a traditional pretzel
    ingredient, though malt syrup is often used and adds an
    interesting dimension of character. I've tried pretzels
    with both, and while the malt syrup version may be more
    classic, the malt powder version works well. And the rest
    of the jar is great to have on hand for adding an accent
    to a bowl of ice cream for dessert!

    Makes 12 pretzels

    Adapted from source: Salty Snacks by Cynthia Nims

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

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    ... Rednecks & hipsters both like crappy beer & ugly clothes. Real irony!
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)