Thursday, 8 November 2012

Recipe: Pretzels

After my Seattle trip, and seeing the price of pretzels, it reminded me I had a good recipe on my own, so decided against buying one, and came home to make my own =) The simple recipe is at the very bottom (without pictures). Hope you all have fun with it, and enjoy! =D

Ingredients:
250 mL warm water
15 mL    yeast
5 mL      sugar
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750 mL flour (split into half)
30 mL   margarine, softened
1 mL     salt
15mL    sugar
30 mL (2 tbsp) Garlic Plus Powder or Italiano or other herbs you like from their line (from Club House) **FOR HERB PRETZELS ONLY!!! Don't put in any for plain ones =)**
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500 mL water (fill up half your pot)
10 mL   baking soda
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1         egg
30 mL water
coarse salt (optional, for plain pretzels only)

Some Useful Utensils:
Measuring spoons
Measuring cups (dry and wet)
Big bowl
Wooden spoon
Knife
Cookie sheet
Parchment paper
Oven mitts
Small pot
Flat seive
Brush
Small bowl (for the egg)

Method:


1. Mix together warm water and 5 mL sugar.
2. Sprinkle yeast on water evenly, and let sit until yeast dissolves.
Some yeast should still be on the top, but its ok if they've all sunk, just make sure
not to have one spoonful in a clump!
3. In the big bowl, mix together 375 mL flourmargarinesalt and sugar.
(I use my hands to mix the margarine in to make a crumble-like mixture)
4. Add in softened yeast and mix with wooden spoon.
5. Add the remaining flour (usually I only need to add about 250 mL more)
until dough is no longer sticky.

6. Knead dough for 5 minutes. **For Herb Pretzels, this is when you
slowly add the Garlic Plus Powder while kneading! Knead until
evenly mixed =)
**

7. Cover dough with plastic wrap and/or towel for 10 minutes 
(I just place it in my oven-- It's not on though!!)
Line a cookie sheet with parchment paper!
8. Cut into 6 or 8 even portions (about 3oz)roll into a line.
Overlap once
Twice
Flip down, it takes a bit of practice, but you can shape it afterwards =)
9. Shape into pretzels, cover, let rise on parchment paper-lined
cookie sheet
 for 10 minutes.
10. Bring 1/2 pot of water and baking soda to a boil. Gently place risen pretzel
in the water. 
Remove when pretzel floats-- which is almost immediately

to a few seconds.
11. Place on greased/ parchment paper-lined cookie sheet (you can use the
same one as you did for the rising).

12. Bake at 400°F for 8 to 10 minutes in the middle rack until lightly golden
in color.
13. Make egg wash by beating egg and mixing with 30 mL water.
Brush baked pretzels with egg wash and sprinkle with coarse salt
(for plain pretzels).
14. Cool on racks, or eat immediately =D This is a pic of the herb pretzel,
with the plain ones in the background =)
Recipe:
1. Mix together warm water and 5 mL sugar.
2. Sprinkle yeast on water evenly, and let sit until yeast dissolves.
3. In the big bowl, mix together 375 mL flour, margarine, salt and sugar. (I use my hands to mix the margarine in to make a crumble-like mixture)
4. Add in softened yeast and mix with wooden spoon.
5. Add the remaining flour (usually I only need to add about 250 mL more) until dough is no longer sticky.
6. Knead dough for 5 minutes. **For Herb Pretzels, this is when you slowly add the Garlic Plus Powder while kneading! Knead until evenly mixed =)**
7. Cover dough with plastic wrap and/or towel for 10 minutes (I just place it in my oven-- It's not on though!!)
8. Cut into 6 or 8 even portions, roll into a line.
9. Shape into pretzels, cover, let rise on parchment paper-lined cookie sheet for 10 minutes.
10. Bring 1/2 pot of water and baking soda to a boil. Gently place risen pretzel in the water. Remove when pretzel floats-- which is immediately to a few seconds.
11. Place on greased/ parchment paper-lined cookie sheet (you can use the same one as you did for the rising).
12. Bake at 400°F for 8 to 10 minutes in the middle rack until lightly golden in color.
13. Make egg wash by beating egg and mixing with 30 mL water. Brush baked pretzels with egg wash and sprinkle with coarse salt (for plain pretzels).
14. Cool on racks, or eat immediately =D

Enjoy~~

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