• Sunday , 23 April 2017

New York Style Soft Pretzels

New York-Style Soft Pretzels by Amorette Casaus
Serves 10
  1. 1 tablespoon dry yeast
  2. 1¼ cups warm water
  3. 2 tablespoons unsalted butter, softened
  4. 1 tablespoon packed brown sugar
  5. 1 tablespoon malt powder
  6. 1 tablespoon salt
  7. 4 cups all-purpose flour
  8. ½ cup baking soda
  9. Maldon sea salt, to taste
  10. (Optional) Mustard for dipping
  1. Preheat oven to 375ºF.
  2. In a small bowl, mix yeast and warm water. Stirl gently to combine and set aside for 10 minutes to activate.
  3. Mix the butter with sugar, malt powder and salt and transfer to the bowl of a standing mixer fitted with a hook attachment.
  4. On low speed, mix the yeast mixture and flour until all ingredients are combined and the dough just begins to form a ball. Do not overmix.
  5. Cover the bowl with plastic wrap or a towel and set aside to rise for at least 1 hour or until it doubles in size.
  6. In a large pot, combine 1 gallon of water with the baking soda. Bring to a boil.
  7. Transfer dough to a clean surface, roll out to a log, and cut into ten equal pieces. Use your palms to roll each piece into a ½-inch thick rope. Shape into pretzels.
  8. Blanch the pretzels in the boiling water just until they rise and become plump (about 2 minutes). Using a slotted spoon, carefully remove from the water onto a cookie sheet lined with a nonstick baking mat or greased parchment paper. Sprinkle with Maldon salt.
  9. Bake for 15-17 minutes or until golden brown.
  10. Serve warm with your favorite mustard for dipping.
Adapted from "Street Eats" by Battman
The Chefs Connection http://thechefsconnection.com/

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