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These homemade soft pretzels are incredibly delicious, featuring a soft texture with a salty, buttery finish that melts in your mouth. They are surprisingly easy to make and far better than store-bought versions, perfect for dipping in cheese sauce or mustard.
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Prepare a yeast dough with milk, sugar, and flour, then let it rise for one hour. → Divide and roll the dough into long ropes and twist them into pretzel shapes. → Dip the shaped dough into a hot baking soda and water solution for 15 seconds. → Bake at 450°F until golden brown and brush with melted butter before serving.
Prepare a yeast dough with milk, sugar, and flour, then let it rise for one hour. → Divide and roll the dough into long ropes and twist them into pretzel shapes. → Dip the shaped dough into a hot baking soda and water solution for 15 seconds. → Bake at 450°F until golden brown and brush with melted butter before serving.
These homemade soft pretzels are incredibly delicious, featuring a soft texture with a salty, buttery finish that melts in your mouth. They are surprisingly easy to make and far better than store-bought versions, perfect for dipping in cheese sauce or mustard.
Heat milk to 100-110°F and pour into a large bowl. Stir in the white sugar and sprinkle the yeast on top. Let it sit for about 10 minutes until it becomes foamy.
Add salt, softened butter, and about half of the flour. Stir with a wooden spoon until it forms a batter-like consistency.
Mix in the remaining flour and stir until the dough starts to come together.
Knead the dough inside the bowl for a minute to incorporate all the crumbs, then turn it out onto a lightly floured surface.
Knead the dough for an additional 2-3 minutes. Keep the dough moving and avoid adding too much extra flour to ensure the pretzels stay soft.
The temperature of the milk is critical; if it's too hot, it will kill the yeast. Aim for 100-110°F.
The baking soda bath is not optional; it provides the unique alkaline flavor and dark golden crust characteristic of pretzels.
The dough should remain soft and slightly tacky; do not over-flour the work surface during kneading.
Use a silicone baking mat or grease your pan very well, as the soda-dipped dough tends to stick easily.
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