Pretzel

Name: Pretzel
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: European
Ingredients: 35 g bread flour; 35 ml water (cold); 1 pinch Saf instant yeast; 580 g bread flour; 10 g rye flour (medium); 5 g instant yeast, Saf; 12 g fine salt; 295 ml water (warm); 10 g barley malt syrup; 45 g butter (unsalted Plugra, softened at room temperature); 4 tbsp baking soda; 500 ml water (hot)

10 steps

Prep:3hCook:15min

The recipe below is my favorite version of homemade pretzels adjusted to locally available ingredients.

Updated at: Thu, 17 Aug 2023 05:36:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories434.3 kcal (22%)

Total Fat7.8 g (11%)

Carbs76.7 g (30%)

Sugars1 g (1%)

Protein12.6 g (25%)

Sodium2378.1 mg (119%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Make poolish 12 hours before using. In a small container, combine the ingredients, mix well, cover with an airtight lid, and ferment at room temperature (70-72F).

Step 2

Combine bread flour and Saf yeast in a large bowl with a whisk. In a small bowl, combine all poolish, lukewarm water, salt, and barley syrup. Add it to the flour. Using chopsticks, mix dry and liquid ingredients to make flaky crumbs.

Step 3

Add softened butter and make a dough. Knead by hand for about 5 minutes until smooth and elastic. Shape the dough into a ball, place in a large bowl, cover with plastic wrap and let ferment for 1 hour at room temperature (~72F).

Step 4

The dough should double in volume. Deflate it and make 6 portions 135g each.

Step 5

Shape them into balls and let them rest covered for 20 minutes at room temperature.

Step 6

Shape each portion of the dough into a cylinder 12-13" long, 1" in diameter, thinning toward the ends. Cover and let them rest for 20 minutes. NOTE: To shape pretzels, do not dust your working surface with flour. Instead, dampen the table or your hands to generate some friction for successful rolling.

Step 7

Roll each portion of the dough 28-30" long with a thicker belly and thin ends and make a knot. Let shaped pretzels rest UNCOVERED in the fridge for about an hour. They will form a thin outer layer to absorb dipping lye solution better and make a shiny golden-brown crust.

Step 8

Preheat oven 425F. Разогреть духовку до 218-220С.

Step 9

Wear gloves for using either type of soda when making a solution or during the dipping. Prepare dipping solution. FOR LYE: In a large stainless steel bowl, measure 25 g of food-grade caustic soda and 500 g of cold water. Stir using a stainless steel spoon until soda dissolves. FOR BAKING SODA: In a large stainless steel bowl, measure 4 tbsp of baking soda and 500 g of hot water. Stir using a stainless steel spoon until soda dissolves.

Step 10

Prepare lined with a silicone mat. A half-size baking sheet will fit 6 pretzels. Wearing gloves, dip pretzels into a solution and arrange them on the mat. Using a sharp knife, make a dip cut on the belly of every pretzel. Sprinkle pretzels with flaky salt. Bake for 15 minutes. Let them rest on a cooling rack after baking and serve warm.

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