Big, warm, chewy, soft, salty pretzels. They’re the best thing to happen to ballparks since, well, baseball.
Would you believe me if I said they’re easy to make at home? Believe me! They really are! With a relatively short rise and baking time, you can have homemade pretzels warm from the oven not long after the craving strikes—no trip to the mall or ballpark required.
Pretzels start with a yeasted dough. We’re using instant yeast again. These are a good reason to always keep instant yeast on hand. There’s also a bit of melted butter in the dough, which just makes them extra scrumptious. Butter is always a good idea.
Once the dough has risen, it gets divided into six equal pieces and rolled into ropes.
To shape, make the rope into a “U” shape with the bottom of the U closest to you. Twist the ends.
Bring the tails down, pressing onto the bottom part to make the classic pretzel twist.
The next step involves giving them a quick dip. Baking soda gives the pretzels their classic taste.
Bring baking soda and water to a boil. The longer the pretzels are boiled, the more of the “bitter” taste from the baking soda there will be. A 15-second boil is perfect for my taste buds.
Drain, then brush with an egg wash and sprinkle with salt.
Coarse sea salt is just fine here. Pretzel salt can be difficult to find at the grocery store, and I actually prefer coarse sea salt.
Bake until golden.
One tool you’ll really want for these is a thin, metal cookie spatula. Even on an oiled or parchment-lined pan, the pretzels want to stick. A cookie spatula is just the ticket to remove them cleanly.
Serve warm. I love them plain, but a little mustard or cheese sauce on the side is never a bad thing.
Look out, spring training. We’re ready for you!
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