1/7/2024 0 Comments Pretzel bunThe internal temperature should reach 195-200˚F (88-90˚C). Sprinkle coarse or Kosher salt on top of each roll.īake for 15-20 minutes at 400˚F (200˚C). Slash an ‘X’ into the top of each roll with a lame, sharp serrated knife, or straight edge razor blade. Remove the rolls to a prepared baking sheet (covered with parchment paper or a silicone mat). After 30 seconds, flip the rolls to the other side and cook for another 30 seconds. Use a slotted spoon to drop the pretzel rolls into the simmering baking soda water. It’s hard to get clear pictures through steam. Now that you know how to shape burger buns, take a look at some of my other recipes for buns: Bread Machine Whole Wheat Rolls: Good for Slider Buns, Too, Perfected Potato Hamburger Buns (Mixed in a Bread Machine), and Impressive 7-Grain Bread Recipe for Burger Buns (Bread Machine). Use a meat flattener (above) or a clear bowl or flat plate (below) and a piece of plastic wrap (so the dough won’t stick). Bring the water to a boil.Īfter the 15-minute rest, flatten each ball. (See the video.) Cover the balls and let them rest for 15 minutes while you prepare the water bath.įill a large pot or saucepan with water, baking soda, and salt. Make smooth and tight balls by pulling each piece of dough from the bottom to the top and pinching it closed. If you want them to be equal in size, weigh them. Portion the dough into eight equal portions. Remove the dough at the end of the DOUGH cycle onto a floured surface for shaping. I consent to receive emails from Salad in a Jar in my inbox. Your dough should double in size during the first rise inside the DOUGH cycle. Find out more about this surprising secret to success with a bread machine here.Īt the end of the kneading phase, the dough should be smooth, shiny, and elastic.Ĭompare this picture to the previous one. Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. The dough should stick to the side, then pull away cleanly. If your dough is too wet, add flour one tablespoon at a time. Recheck the consistency of the dough again 15 minutes into the DOUGH cycle. Add more flour if too wet, or a little more water if the mixture is too dry until it starts to clump. If it looks like pancake batter or dry oatmeal, you may have made a mistake in measuring. Watch for the dough to start clumping into a mass in the first minute or two. Select the DOUGH setting and press START. If possible, use a digital scale to measure, especially for the flour. Additionally, it produces the unique flavor notes, characteristic of pretzels.” - Bakerpediaĭo this at home by adding baking soda and salt to hot water and giving each raw pretzel roll a little dip in a simmering baking soda bath.Ĭombine all the dough ingredients. But if you want dark brown and chewy pretzels, you’ll need an “ alkaline or high pH bath (that) fosters Maillard browning, thus producing the shiny dark brown surface. See the recipe notes if you only have active dry yeast available.īAKING SODA: So far, you can see that the ingredients listed are pretty standard for yeast bread dough. YEAST: If you’ve baked with me before, you know I use instant yeast (AKA bread machine yeast, or rapid-rise yeast) in all of my bread machine recipes. If you want to make traditional ballpark pretzels with this recipe, bread flour would probably be my first choice. If you want a chewier product, use bread flour. Bleached all-purpose flour would also work. UNBLEACHED FLOUR: I tested the recipe with unbleached all-purpose flour. SUGAR: Brown sugar, granulated white sugar, or no sugar at all are acceptable options in this recipe. Sprinkle coarse salt (Kosher or otherwise) on top of the rolls before you bake them. SALT: Use table salt or sea salt in the recipe. VEGETABLE OIL: I like avocado oil, but vegetable oil works fine, too. The preheat phase that many bread machines feature is also not necessary for this recipe. The friction of the bread machine paddles provides more than enough heat to bring all ingredients up to the right temperature. However, unless your water is very hard, you can probably get away with using plain old tap water. Draw water from your faucet and let it sit uncovered on the counter for 24 hours so the chlorine will evaporate. WATER: I use “de-chlorinated” water in my bread recipes.
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