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JBF Recipes
Pretzels
At Commerce Harold Moore offers diners a bread
basket filled with goodies in a range of styles, sometimes including these pretzels. Moore and baker Heather
Bortnem shared the recipes at a bread baking workshop at the
Beard House this fall.
Yield:
10 pretzels
Ingredients:
2 1/4 cups all-purpose flour
3/4 cup water
1 package active dry yeast
1 teaspoon salt
1/2 teaspoon honey
1 teaspoon butter, at room temp
2 tablespoons baking soda
3/4 cup water
1 package active dry yeast
1 teaspoon salt
1/2 teaspoon honey
1 teaspoon butter, at room temp
2 tablespoons baking soda
Method:
Preheat oven to 400°.
Combine the flour, salt, yeast, water, honey, and butter in a stand mixer and mix on low speed for about 5 minutes with a dough hook attachment. Cover the dough and let it rest for 10 minutes.
Cut the dough into ten equal pieces and shape into pretzels by rolling into a long rope, about 1/2-inch in diameter, and folding the ends towards the center to make a pretzel shape.
Bring water to a boil in a large pot. Add the baking soda to the boiling water very slowly—it will bubble up so be careful. Drop each pretzel into the boiling water for no more than 45 seconds to blanche. Remove with a slotted spoon and let dry on a paper towel. When you have blanched all the pretzels, place them on a cooking tray, sprinkle with coarse salt and bake for 10 minutes, or until golden.
Combine the flour, salt, yeast, water, honey, and butter in a stand mixer and mix on low speed for about 5 minutes with a dough hook attachment. Cover the dough and let it rest for 10 minutes.
Cut the dough into ten equal pieces and shape into pretzels by rolling into a long rope, about 1/2-inch in diameter, and folding the ends towards the center to make a pretzel shape.
Bring water to a boil in a large pot. Add the baking soda to the boiling water very slowly—it will bubble up so be careful. Drop each pretzel into the boiling water for no more than 45 seconds to blanche. Remove with a slotted spoon and let dry on a paper towel. When you have blanched all the pretzels, place them on a cooking tray, sprinkle with coarse salt and bake for 10 minutes, or until golden.
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Recipe Notes:
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