No-Knead Soft Pretzels, Pretzel Sticks & Pretzel Bites
ID: e69374e4...
An incredibly simple way to make a variety basket of soft pretzels, pretzel sticks, and bite-sized pretzel nuggets using a no-knead dough method. Boiling the dough in baking soda water before baking creates a classic chewy, golden-brown crust, perfectly complemented by a tangy sweet mustard dip.
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🍳 調理の流れ
Mix dry ingredients with water to form a dough ball, cover, and let proof for 8 to 18 hours. → Divide dough into 8 portions, shape them into rolls, rest for 10 minutes, then form pretzels, sticks, or bites. → Poach the shaped dough in simmering water with baking soda for 30 seconds per side, then drain. → Place on parchment paper, brush with egg yolk wash, sprinkle with coarse sea salt, and bake on a preheated baking stone at 450°F (230°C) for 14 minutes. → Mix mayonnaise, Dijon mustard, brown sugar, and apple cider vinegar to make the dipping sauce.
調理手順
簡単な手順
Mix dry ingredients with water to form a dough ball, cover, and let proof for 8 to 18 hours. → Divide dough into 8 portions, shape them into rolls, rest for 10 minutes, then form pretzels, sticks, or bites. → Poach the shaped dough in simmering water with baking soda for 30 seconds per side, then drain. → Place on parchment paper, brush with egg yolk wash, sprinkle with coarse sea salt, and bake on a preheated baking stone at 450°F (230°C) for 14 minutes. → Mix mayonnaise, Dijon mustard, brown sugar, and apple cider vinegar to make the dipping sauce.
イントロ
An incredibly simple way to make a variety basket of soft pretzels, pretzel sticks, and bite-sized pretzel nuggets using a no-knead dough method. Boiling the dough in baking soda water before baking creates a classic chewy, golden-brown crust, perfectly complemented by a tangy sweet mustard dip.
ステップ 1
Combine 3 cups of flour, 1-1/2 tsp of table salt, 1/4 tsp of instant yeast, and 1 tbsp of sugar in a large mixing bowl. Whisk well to ensure the yeast, salt, and sugar are evenly distributed.
ステップ 2
Pour in 10-1/2 oz of cool tap water. Mix the wet and dry ingredients using a spoon, and then transition to a spatula when the dough thickens. Finally, wet one hand with water and flip the dough over a few times to smooth it into a clean dough ball.
ステップ 3
Cover the bowl tightly with plastic wrap. Leave it on the kitchen counter to proof at room temperature for 8 to 18 hours (16 hours is recommended).
ステップ 4
Dust your clean workspace with flour and scrape the proofed dough out of the bowl. With floured hands, gently pat the dough flat and fold it over onto itself to form a neat ball using a dough scraper.
ステップ 5
Divide the dough ball into 8 equal portions. Roll each portion with the palm of your hand into a long roll shape and set them aside to rest for 10 minutes to relax the gluten.
材料リスト
重要なメモ
Bread flour is recommended for soft pretzels to achieve a nice, chewy texture, while all-purpose flour works better for hard pretzels.
Slightly reducing the water content (to 10-1/2 oz) compared to normal no-knead bread recipes makes the dough much easier to handle and shape.
Poaching the dough in simmering baking soda water is a crucial step that gives pretzels their unique chewy texture and signature flavor.
Always add baking soda to the simmering water very slowly to prevent it from foaming over.
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