Bladerdeegtorentjes

http://www.ah.nl/allerhande/recept/R-R418862/bladerdeegtorentjes

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Soft Pretzels

  • 1 package yeast
  • 1 t honey
  • 2/3 C warm water
  • 2 1/2 C flour
  • 1 t salt
  • 2 T honey
  • 1 T olive oil
  • 1/4 C warm water
  • 1 C water
  • 1/8 C baking soda
  • melted butter
  • sea salt

Dissolve yeast in water with honey. Let sit ~10 minutes until foamy. If your yeast doesn’t foam, it is dead; try again. Mix flour and salt in bowl, and make a well in the center. Add yeast, honey, and oil. Mix slightly and add remaining water. Stir until fully mixed and then knead on floured surface until a sticky dough forms. Let rise in warm place (in an oiled bowl if you like) for 1 hour or until doubled.

Preheat oven to 230C. Mix water and baking soda and set aside. Punch down dough and return to floured surface. Divide into 6-8 balls. Roll each ball into a long snake and shape into pretzels. Dip pretzels in baking-soda water and place on a greased cookie sheet. Bake 8 min. or until golden brown. Brush with butter and sprinkle with sea salt upon removal.

Credits: Kenji and Jen


2013-05-19: These were so tasty that once we finished them, I spent the rest of the week looking forward to making them again. Having to bike out to the train station to the only grocery store open on Sundays to get flour was no deterrent. I make a 1.5 batch, since I was wrong last week that we only needed 8 pretzels amongst the three of us. Unfortunately, while scaling everything up, I did it all right until the last water addition, which I mistakenly doubled. So I added more white flour until the dough was soft but not too sticky again; I hope it doesn’t screw up the consistency too much.

2013-05-12: This is scale down by 1/2 from the original; we didn’t really need 16 pretzels. I used 2 C white flour and 1/2 C wheat, and baked at 200C. We sprinkled ours with poppy seeds and sesame seeds before baking.
gwen
pretzels