Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Pretzels contributed by, Natalie from The Seven Hills School in Cincinnati, Ohio USA

Pretzels

From: Germany

By: Natalie

P1000094

Ingredients

Makes 6 large pretzels

1 teaspoon instant yeast

1 tablespoon malt powder or brown sugar

2-3 cups all-purpose unbleached or bread flour

1 teaspoon salt

1 cup warm milk

 

Directions

Combine all of the ingredients in a bowl and mix together until it forms a ball. Start with 2 cups of the flower and mix it together until it forms something like a thick batter, then add more flour a handful at a time time until it’ll form a nice ball that you can kneed by hand. Either use an electric mixer to mix the dough for 5 minuets or remove it from the bowl and kneed it by hand for 5 to 10 minuets until the dough begins to get smooth and satiny.

 

If you are going to ferment the dough (more information on whether this set is necessary below), return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour. If you fermented it, degas the dough gently before moving on to the next step. Before shaping, start preheating the oven to 425 degrees. Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minuets.

 

After it has relaxed you should be able to roll it out and stretch again fairly easily. Let them relax again and then give each a third roll and stretch session before they are as long and thin as wanted (about 15 inches long and about as big,around  as your index finger.) They’ll nearly double in width while baking, so it is ok to roll them out quite thin. Shaping the pretzels is simple, once you get the hang of it. Place a rope of dough on the work surface in front of you.

Take each end in hand, loop the dough away from you, and bring the ends back towards your stomach, crossing them about an inch above the rope. Apply a little bit of pressure to make the loops stick together, but not to much because you don’t want them to flatten out. Pretzels don’t appear to need to rise again before baking, so you just need to figure out how you want to prep them for the oven. Here are some options you can try:

 

To Boil Them: If you want to boil them, bring a pot of water to boil. Dunk each of the pretzels into the boiling water for 5 seconds, then place them onto a baking sheet and sprinkle with coarse salt (You should use the kosher stuff that is easy to find at the grocery store) or other toppings.

 

To Eggwash Them: Simply place them on a baking sheet, brush them gently with an egg that has been whisked, then sprinkle with coarse salt or other toppings.

 

To Bake Them(mostly) Dry: Sprinkle or spritz them with a little bit of water so that the toppings will stick, then sprinkle with coarse salt or other toppings. Place the baking sheets into the oven. It takes about 15 minutes for the pretzels to get golden brown. Remove from the oven and immediately.

posted by SSnyder in German Recipes,Recipes and have No Comments

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