I am a happy girl :)
I always like my soft pretzels fat! And I sprinkled way too much of cinnamon, but I love cinnamon, so that's good!:)
Recipe is from Sally's Baking Addiction
What you need:
(below is half recipe with some modification, yielded 4 fat pretzels)
3/4 cup lukewarm water
1 1/8 tsp active instant yeast
1/2 tsp salt
1/2 tbsp sugar
1 3/4 cup + 1/8 cup bread flour
1/8 cup bread flour (or plain flour) for kneading
3 cups of water
1/4 cup of baking soda
1 tbsp butter, melted
some mixture of brown sugar and ground cinnamon for sprinkling
Method:
- Dissolve yeast in lukewarm water, stir with a spoon about 1 minute. Some clusters of yeast will remain. Add sugar, stir
- Mix salt and flour. Stir in 1 3/4 cup flour mixture gradually. Add in the remaining 1/8 cup flour. You will find the dough is not sticky anymore. Poke it, if it bounces back, it's ready for kneading
- Preheat oven to 220degC. Line baking sheet
- Knead the dough on floured surface for 3 minutes and shape into a ball. Cut into 4 parts (the number of parts depends on how big / small you want your pretzels to be)
- Roll one part of the dough til forms a long rope. Take the ends and draw them together so it forms a circle. Twist the ends and bring them towards you, press them down into pretzel shape
- While doing the kneading, boil the water and sprinkle baking soda, stir
- Dunk the pretzels one by one for about 30 seconds each
- Bake for 10 minutes. Remove from oven and brush the pretzels with melted butter, sprinkle the cinnamon sugar mixture
- Put it back in the oven for another 5 minutes
Texture is the same as those recipes with proofing, soft with slight chewiness
One thing is, this pretzel is best eaten on the day of baking. It's a little harder the next day but reheating will give back the soft texture :)
This post is for LBT
The challenge for this month is soft pretzel
Look, I've wasted quite a bit of cinnamon sugar mixture :)
