![]() Kitchen Scale - While you technically can swap in measuring cups and spoons, the most surefire way to get consistent results from homemade bread is to use a scale.Read below to figure out which works best for what. Cast-Iron Skillet or Rimmed Baking Sheet - This will depend on the pretzel shape you’re going for.Surprisingly, homemade pretzels don’t require a ton of specialty equipment to make. parmesan or asiago), chili flakes, or even cinnamon sugar for a sweet treat. EBTB seasoning is simply a blend of white and black sesame seeds, sea salt, dried minced garlic and onion, and poppy seeds any of those would be great on their own, too! You can also top your pretzels with shredded cheese (e.g. Feel free to swap out the seasonings to your personal taste. Everything But The Bagel Seasoning - Optional, but tasty.Egg - Make sure to let it come to room temperature before making the dough for easier mixing.All-Purpose Flour - You don’t need any fancy flours to make delicious homemade pretzel buns! Just regular white flour will do the trick.Granulated Sugar - You only need a bit of sugar to feed the yeast.Just make sure to adjust your proofing time accordingly if you do! Instant Dry Yeast - I love how quickly breads made with instant yeast rise (this pretzel roll recipe only needs 15 minutes of proofing time!), but you’re welcome to swap in slower rising active dry yeast instead.Rather, it acts as an alkalinizer for the water you’ll boil the dough in, giving your pretzel goodies their signature dark exterior and chewy texture. Baking Soda - You won’t be using baking soda for leavening in this yeasted dough.Boiling Water & Warm Water - Word to the wise here: use filtered water for the best flavor, and be sure to pay attention to the temperatures listed during different steps.You can serve the pretzel buns with Oma’s Obatzda here, a traditional cheese butter spread, or one of the flavored butter spread here.As promised, you only need 7 simple, easy-to-find pantry staples to make your own chewy pretzels. Once you take the buns out of the oven, immediately spray them with water for a nice shine and let them cool down on a cooling rack. Make two cuts diagonal into the buns using a sharp knife or a razor blade and brush them with the lye before sprinkling the coarse salt on top.īake the pretzel buns for 15-17 minutes using the third rack. Transfer the buns on a baking sheet covered with a double layer of baking paper. In the meantime, preheat the oven to 220☌ – 425° F. Remove the pretzels from the soda lye with a skimming ladle and place them on a cooling rack covered with baking paper to let them drip and rise. ![]() Make sure the pretzels are entirely dipped into the water. Carefully dip the buns into the lye, leaving them no more than 30 seconds in it. Bring the liquid back to a boil again, turn the heat down and let it simmer. The baking soda will bubble, so make sure that your saucepan is high enough. Remove the pan from the stove and slowly and carefully add the baking soda to the water while stirring. Fill a saucepan with the water, and bring it to a boil. Use plastic gloves to prepare the lye and to work with the dipped buns. Cover the baking sheet with a kitchen towel and let the buns rest overnight in the refrigerator. Roll the dough tightly about 6 inches in a way that the ends are thinner.Ĭlose the seam with the fingers, turn the roll around and place it on a baking sheet covered with baking paper. Make a ball of each piece and flatten it using the palm of your hand or a rolling pin. Therefore cover the unused portions with cellophane foil while working on the shaping of the rolls. The dough is very tense and quickly dries out. Take the dough out of the bowl and place it on a lightly floured surface. Knead for 8 minutes until the dough loosens from the sides of the bowl.Ĭover the bowl with a kitchen towel and let it rise for 40 minutes or until it has doubled. Add half of the water milk mixture to the flour and start kneading on low, while gradually adding the rest of the liquids. Mix the milk and water and heat up to lukewarm. Cut the butter into slices and spread it on top of the flour. Mix the flour, yeast, salt, and sugar in a mixing bowl of a stand mixer. Ingredients for the German Pretzel Buns Recipe: The second rising of the pretzel is after the first rising at a warm place, and the dough of the bun dough rises overnight in the refrigerator. Whereas I use water to make the pretzel dough, I use a mixture of milk and water for the buns. The dough of the German pretzel buns recipe is a little different from the dough of my soft pretzels. German Pretzel Buns Recipe – Laugenstangen
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