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814 Soft Pretzels




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This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.

814 Soft Pretzels

# From Tim Dudley <dudley.chi@xerox.com> ()

This one is from the Font of All Sourdough
Knowledge book ("Adventures in San Francisco Sourdough Cooking"
by Charles Wilford). I haven't made them, but everything else I've
made from this book has turned out really well.

If anyone makes them, I guess we should get a Full Report...

Tim


(The original recipe isn't in metric - as I recall, a Tbs is about 15g,
a tsp is about 5g, a cup is about 240ml, an egg yolk is about an egg
yolk...someone who knows better should probably correct this)

1-1/2 cups proofed batter (360 ml)
1 cup hot water (240 ml)
2 TBS butter (30g)
3 TBS sugar (seems like a lot to me...) (45g)
2 tsp salt (10g)
5-1/2 cups flour (1320g)
1 egg yolk
2 Tbs thick cream or evaporated milk (30ml)
coarse salt
Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft center

1. Let all ingredients and utensils come to room temperature
2. Add the 2 TBS butter, the TBS, sugar, and the 2 tsp salt to the
cup of hot water. Cool to lukewarm.
3. Put the proofed batter into a warm bowl. Add the water mixture
after it has cooled.
4. Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
5. Turn out onto a floured board and knead in approximately 1-1/2
cups more of the flour. The dough will be very stiff.
6. Place the dough in a greased bowl, turn over, and cover. Let set
for 2 hours to proof.
7. On a board which has been scraped clean of flour break of pieces
of the dough about the size of a large egg. Roll each piece out
with the palm of your hands until it is about 18 inches long and
about 1/2 inch in diameter (46cm x 1-1/4cm). Twist into the
shape of a pretzel.
8. Place on a greased cookie tin. Brush them with egg yolk mixed
with the 2 TBS cream or evaporated milk. Cover and place in a
warm 85F (30C?) degree spot for 30 minutes for proofing.
9. After proofing, brush again with the egg and cream mixture, and
sprinkle with coarse salt.
10. Bake in a preheated 425F (218C) degree oven for 15 minutes.
Remove and cool on wire racks.

# From tweaver@hobbes.kzoo.edu (Tim Weaver)

Thanx for the recipe. I finally got around to trying it, and they're
great. Crisp outside, soft inside, great with yellow mustard.

I didn't notice any characteristic sour taste, but I also had a very
short (8 hours) proofing time for the starter. Even so I got great
tasting soft pretzels. I'm thinking Christmas treats here.
815
# From bcullimo@nyx.cs.du.edu (Brent Cullimore)

 

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