Pretzels
Topping
Directions
| 1) Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water. |
| 2) Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F. |
| 3) Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 ¼ to 2 ½ ounces. |
| 4) Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel. |
| 5) Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt. |
| 6) Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking. |
| 7) Remove the pretzels from the oven, and brush with melted butter, if desired. |
| Yield: 12 pretzels. |
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Recipe summary
- Hands-on time:
- 20 mins. to 50 mins.
- Baking time:
- 25 mins. to 30 mins.
- Total time:
- 2 hrs 35 mins. to 3 hrs 15 mins.
- Yield:
- 12 pretzels
- I’ve taken off 30 pudgy pounds since February, but the Food + Drink tab at Pinterest, where I seem to be spending all my free time these days, could prove to be my undoing. There are so many “must try” recipes.
Take for example, these mall style, pretzel bites, pinned from Dine & Dish via AllRecipes.com.
I had to try them.
Mall Type Pretzel Bites
Ingredients
- 1 ⅛ cups Water (70 to 80 degrees F)
- 3 cups All-Purpose Flour
- 3 tbsp Brown Sugar
- 1 ½ tsp Active Dry Yeast
- 8 cups Water
- ½ cup Baking Soda
- ¼ cup melted Butter
- Kosher Salt for savory pretzels, or Cinnamon and Sugar for sweet bites.
Directions
Add the first four ingredients in order, into the bread machine, and mix on the dough setting.
Many similar recipes use salt in the dough, I double checked at AllRecipes.com, and this one did not use any, so I left it out. It didn’t seem to hurt anything. I also noticed some reviewers suggested using corn syrup in place of brown sugar. I might try that next time, and oh yes – there will be a next time, but for a first try, I stuck to the original recipe.
Remove the dough from the breadmaker, and divide it into eight balls, to be rolled, and shaped into the traditional, large pretzel shapes.
Or, take the easy way out, and pull it apart into 1 inch (or smaller) balls, for pretzel bites.
Bring two quarts of water, mixed with the ½ cup of baking soda, to a boil. Drop the dough bites, a few at a time, into the boiling water for 10-15 s
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Click the link below to continue onto the full article
http://almostunschoolers.blogspot.com/2011/07/diet-busting-mall-style-bread-machine.html
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