Soft Pretzels
Submitted by ScottBorisch on Fri, 07/03/2009 - 21:54
Soft Pretzels
Number of Servings:
1
2 Ounces Unsalted, Melted Butter
1 1/2 Cups Water, 115 deg F
1 Tablespoon Sugar
2 Teaspoons Kosher Salt
1 Package Active Dry Yeast
22 Ounces All Purpose Flour
Non-Stick Cooking Spray
"New School" Pretzel Salt
10 Cups Boiling Water
2/3 Cup Baking Soda
1 Egg Yolk
1 Tablespoon Water
1/4 Cup Mustard Seeds
1/4 Cup Dry Mustard Powder
2 Teaspoons Light Brown Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Tumeric
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
1/4 Cup Water
1/2 Cup Cider Vinegar
1/2 Cup Sweet Pickle Juice
Instructions:
• Add water + yeast to flour, add butter, mix. Low speed mix, until dough comes together.
Boost speed to medium 4 to 5 minutes. Dough should be smooth, satiny. Remove dough. Spray non-stick cooking spray in bowl, return dough. Cover with tea towel. Wait 1 hr (in warm place, 70 deg F).
• Get 2 baking pans, covered with parchment paper, lightly lubed.
• Separate dough into 4.5 oz portions. Spread dough out, then roll out. Roll out to 24 inches. Fold into pretzel shape. Place on pan, cover with tea towel, spritz with water.
Place ten cups boiling water in wide saute pan. Add 2/3 cup baking soda.
• Add 1 egg yolk, thinned with 1 tbsp water.
• Add pretzels two at a time, add and remove them w/ splatter screen. 30 seconds per pretzel. Sprinkle with pretzel salt.
• Bake for 14 minutes at 450 deg F (spin after 7 min).
• [[[[[[ Mustard ]]]]]]
• Mix 1/4 cup mustard seeds,
1/4 cup dry mustard powder,
2 tsp light brown sugar,
1 tsp Kosher salt,
1/2 tsp Tumeric,
1/4 tsp Paprika,
1/4 tsp. Garlic Powder
• Grind mustard seeds in spice grinder. Add rest of dry ingredients, stir.
• Add 1/4 cup water, 1/2 cup Cider Vinegar, 1/2 cup sweet pickle juice (from jar of sweet pickles), stir.
• Cook in microwave, high, 1 minute. Blend with stick blender or food processor.
