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These Pretzels Are All Tied Up

3 months ago

Make your own sweet or savory pretzels at home

_RON9159

Pretzels

1 cup Milk

1 Tbsp Active dry yeast

3 Tbsps Sugar

2 ¼ cups All-purpose flour (plus more for kneading)

½ cup Butter, cubed, at room temperature

1 tsp Salt

Baking soda solution*

*1/3 cup baking soda dissolved in 3 cups slightly warm water

  1. Warm milk slightly in a sauce pan. Do not heat beyond 100ºF. Pour warm milk into a bowl then add yeast. Leave undisturbed for 5 minutes to proof. Bubbles should appear on the surface.*
  2. Add sugar and 1 cup of flour to the yeast mixture and stir with a wooden spoon. Add cubed butter and stir. Add the remaining 1¼ cups of flour and salt and mix well until you get a sticky dough.
  3. Turn dough on a lightly floured surface and knead, adding more flour as needed until smooth but still sticky, about 5 minutes.
  4. Shape dough into a ball and put in a lightly greased bowl. Leave for 1 hour until doubled in size. Turn risen dough onto a lightly floured table and cut into 8 equal pieces.
  5. Roll into a log and stretch dough to create a 24” long rope. Hold both ends of the rope.
  6. Twist the dough into a pretzel shape. Stretch to fix the shape.
  7. Dip each pretzel in soda solution, then lightly pat dry with a kitchen towel. Preheat oven to 450F.
  8. Put pretzels on a paper lined baking sheet. Bake pretzel for 15 minutes, then turn the baking sheet around and bake for 5 more minutes.
  9. Remove from oven when light golden brown and let it cool in the pan for a few minutes before transferring to a cooling rack.

*NOTE: If WATER is too hot or not hot enough, yeast will not be activated.  To test, dip the back of your hand in the milk. It should be lukewarm. 

TOPPINGS:

Chocolate sauce with chopped nuts:

Chop 300g bittersweet chocolate into tiny shards. Transfer into a heat-proof bowl. Set aside. Simmer 100g heavy cream in a sauce pan until tiny bubbles appear on the side. Pour hot cream over chocolate and stir until chocolate is melted. Dip pretzel into melted chocolate and top with crushed nuts.

Cinnamon sugar:

Mix ½ cup of white sugar and 2 teaspoons of ground cinnamon. Dip baked pretzels in melted butter then sprinkle cinnamon-sugar. Shake off excess.

Herbed Cheese:

Melt 1 bottle of processed cheese sauce or cheese spread in a saucepan with 1 tablespoon of butter and enough milk to thin out the cheese. Add 1 teaspoon dried basil or any dried herb of your choice.

Recipe by: Chef Via Pelea

Photographed by: Ron Mendoza of Studio 100

Art Direction by: Regine Velilla and Yllaine Sabenecio

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