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Delicious and authentic homemade soft pretzels that are surprisingly easy to make. They feature a classic chewy texture on the inside with a perfectly browned and salty crust on the outside.
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Activate the yeast in warm water with sugar and salt for 5 minutes. → Mix in flour and butter, then knead the dough for 5-7 minutes until smooth. → Let the dough rise for 1 hour until doubled, then shape into 12 pretzels. → Boil pretzels in a baking soda water bath for 1 minute each. → Brush with egg wash, sprinkle with salt, and bake at 450°F for 10-12 minutes.
Activate the yeast in warm water with sugar and salt for 5 minutes. → Mix in flour and butter, then knead the dough for 5-7 minutes until smooth. → Let the dough rise for 1 hour until doubled, then shape into 12 pretzels. → Boil pretzels in a baking soda water bath for 1 minute each. → Brush with egg wash, sprinkle with salt, and bake at 450°F for 10-12 minutes.
Delicious and authentic homemade soft pretzels that are surprisingly easy to make. They feature a classic chewy texture on the inside with a perfectly browned and salty crust on the outside.
In the bowl of a stand mixer, combine warm water, sugar, and salt. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes foamy and activated.
Attach the dough hook to the mixer. Turn it on low and gradually add 4.5 cups of flour and the melted butter. Continue to mix until the dough comes together.
Increase the speed to medium and knead the dough for 5 to 7 minutes until it is smooth and slightly tacky. If the dough is too sticky, add the remaining half cup of flour.
Lightly oil a large bowl with vegetable oil. Place the dough inside, turn it to coat with oil, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and spray them heavily with non-stick spray or vegetable oil.
Make sure the water for the yeast is between 110-115°F; if it's too hot, it will kill the yeast, and if it's too cold, it won't activate.
Use vegetable oil for the bowl instead of olive oil to avoid a strong flavor profile.
The baking soda bath is essential as it gives the pretzels their unique color, flavor, and chewy crust.
Do not skip the egg wash; it helps the salt stick and provides a beautiful shine.
For a sweet version, swap the kosher salt for a cinnamon-sugar mixture after baking.
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