jumbo soft pretzels Something Vegan Wheat Week
RECIPE
1 1/4 cup warm water
1 pkg. active dry yeast
3 1/4 cups all-purpose flour
1 Tbsp. organic brown sugar
1 1/2 tsp. salt
6 cups water
1/3 cup baking soda
Kosher salt, for sprinkling
To the warm water, add yeast. Let it sit for a few minutes (stir gently to help the yeast dissolve). To a bowl, add flour, brown sugar, salt, and the yeast mixture. Stir until the dough comes together. On a floured surface, knead the dough, until smooth (add more flour if needed). Put into a greased bowl, cover, and let rise one hour. Divide the dough into eight pieces. Roll each piece into a long rope (aim for about 18 inches). Then bring the two ends towards each other, twist them, then bring them down, and press into the bottom, to make a pretzel shape. Place on a lined baking pan. Preheat the oven to 450 degrees Fahrenheit. Put six cups of water and the baking soda into a pot, and stir well. Heat over high heat, until boiling. One at a time, place the shaped pretzels carefully into the boiling water for 30 seconds. Remove from the water, and drain on a towel, before placing back on the lined pan. While still wet, sprinkle with kosher salt. Repeat with all of the pretzels. Bake about 12 minutes. Serve with vegan cheese sauce, mustard, melted vegan margarine, cinnamon sugar, or other pretzel toppings. These are best the day they are made. Makes 8 jumbo pretzels.
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German-style soft pretzels — no lye
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***RECIPE, MAKES FOUR LARGE PRETZELS***
1 cup (237mL) water
bread flour (about three cups, 360g, but it really depends so just go by feel)
1 tablespoon melted butter (or oil)
1 teaspoon dry yeast
1 tablespoon sugar
1 teaspoon salt (for the dough)
coarse salt for topping
baking soda to make washing soda (I use whole box and save the rest for next time)
To convert baking soda (sodium hydrogencarbonate) to washing soda (sodium carbonate), pour the baking soda in a pot and turn the heat on high. Stir the pan frequently to make sure all the powder heats evenly. Eventually you'll start to see little plumes of gas escaping, especially when you stir the powder. (It'll look most dramatic if you give the pan a vigorous shake). This is water and carbon dioxide leaving the pan. Keep cooking until you no longer see any signs of gas when you agitate the powder — it takes me about 15 minutes. If everything went well, the powder should weight a little less than 2/3rds of what it weighed originally. Let cool and keep dry in a sealed nonreactive container — plastic is good. It's mildly caustic, so try not to let it sit on your skin for too long, try not to get it in your eyes or breath a lot of it in, etc.
To make the dough, combine the water, sugar, butter, yeast, salt and as much flour as you can stir in with a spoon. Cover and let sit for 20 minutes (this would be a good time to make your washing soda). After it's sat, it will be much easier to knead in some more four — enough to get a smooth dough ball that's just barely sticky. Cover and let rise until about doubled, 1-2 hours.
Take the risen dough ball out and cut it into quarters. Roll each quarter up into a little log (see video), cover, and let sit for at least 30 min before shaping. To shape, lightly flour your counter, grab a dough log and use flat hands to roll the outer arms of the dough thin while leaving fat belly of the dough intact (again, see video). Roll the rope of dough longer than you think you want it. Grab the ends and make a U shape, twist the ends and then flop them over the belly of the dough (again, see vid). Once shaped, cover and let proof for about 30 min until puffy, or don't. Some Germans prefer to cook them right away for a denser texture.
It's much easier to boil the pretzel dough if it's cold — almost frozen solid. I recommend putting the fully-proofed doughs in the freezer for 20-30 min while you pre-heat the oven (425ºF/220ºC, or a little hotter if you like darker, crispier pretzels) and bring your washing soda bath to a boil.
Get a wide, deep pan of water for the washing soda bath, and a wide, deep bowl of plain water for rinsing the pretzels after the bath. Turn heat on high and dissolve about as much of your washing soda into the water in the pan as possible, but be conservative — it's better to have a solution that's not fully saturated vs a solution with big washing soda particles floating around in it (they could stick to the pretzel and taste bitter).
The water should be clear after a couple minutes of heating and stirring. Anything between a bare simmer and a full boil is fine. (This solution is mildly caustic, but not super dangerous. If you get it on your hands, wash it off, but you're unlikely to get a chemical burn unless you bathe in it.)
When the pretzels are firm, drop them in the hot water and cook for about 15 seconds — I recommend doing this one at a time. Transfer to the bowl of plain water and rinse clean (the solution tastes bitter). Transfer to a baking sheet and top with coarse salt while it's still wet (the water will hold the salt in place). Repeat with the other pretzels, and if you want you can score the fat belly of each with a knife to let it puff up more in the oven.
Bake until very brown, about 15 minutes. To make the pretzels shinier, you can spray them or paint them with water once or twice during the bake. Easier, though less effective, is to do the same right after they finish baking but are still hot.
Homemade Whole Wheat Soft Pretzels | Eggless | Vegan Option | Easy Recipe | Healthy | Using Yeast
Super easy and delicious soft pretzels - soda-washed and baked.
INGREDIENTS:
Dough:
Whole wheat flour - 2 cups
Active dry yeast - 2 tsp
Sugar - 3 tbsp
Warm water - 3/4 cup
Salt - 1/4 tsp
Soda wash:
Water - 3 cups
Baking soda - 1 & 1/2 tbsp
#pretzels #softpretzels #eggless #wholewheat #buns #soft #wheatflour #nomaida #usingyeast #recipe #vegan #vegetarian #homemade #softpretzelsrecipe #dessert
How to Make Homemade Soft Pretzels | Perfect Recipe
These homemade soft pretzels are literally the perfect recipe. This is my favorite thing that I've ever made on my channel, and when you make them, you will not be disappointed! It might seem intimidating at first, but by following this simple step by step recipe and instructions, you'll be making some of the best pretzels you've ever had in no time at all! Share this with your friend or family, they will absolutely love it.
Comment down below any questions that you may have about the recipe!
***PLEASE NOTE***
In order to avoid a bitter taste: make sure baking soda is dissolved, make sure water is boiling, stir constantly and spoon liquid over pretzel, and boil NO LONGER THAN 30-40 seconds.
Conversions:
8 oz. warm water (1 cup)
20 g yeast (2 Tablespoons)
8 oz. milk (1 cup)
10 g sugar (2 teaspoons)
10 g salt (2 teaspoons)
29 g melted butter (2 Tablespoons)
540-660 g AP flour (4 1/2- 5 1/2 cups)
72 g baking soda (6 Tablespoons)
28-32 oz boiling water (3 1/2 - 4 cups)
Bake 240° Celsius (460° F)
You can make this recipe VEGAN by substituting Earth Balance (brand name) for the butter and oat milk for the milk.
You can make this recipe GLUTEN-FREE by using
GF flour.
Produced by: Morgan Steinagel
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