Pretzel bites are best enjoyed straight out of the oven, but you can also save them in an airtight container (making sure to let them cool completely before storing to avoid humidity) for about three days. Repeat from step six for remaining dough. Depending on the size of your baking sheet, you may have to bake your pretzels in several batches.īrush beaten egg over each pretzel piece, then sprinkle coarse salt on top and bake for 9-12 minutes until golden brown. Dip each piece of dough into the boiling baking soda water for 20 seconds, then lay on a baking sheet with parchment paper (or a silicone baking mat) without letting any pieces touch. One portion at a time, roll out on a lightly floured surface into a long rope form with about an inch diameter. Preheat oven to 450☏ĭivide your dough into 5 portions. Cover with a towel and set aside in a warm spot to rise for at least 40 minutes.Ĭombine water and baking soda in a medium-sized pot and bring to a boil.
Knead ball for three minutes by hand, then place in a bowl lightly coated with vegetable oil. Add the additional ½ cup of flour if your dough is too sticky to knead. Gradually add 2½ cups of all-purpose flour and mix on low speed until a large dough ball forms. Next, add bread flour and combine with an electric mixer. Whisk together until yeast is fully dissolved.Īdd the honey, salt, and melted butter and stir until combined. Pour warm water into a large mixing bowl and sprinkle in yeast.
0 kommentar(er)
