Alternatively, microwave individual ones for 30-60 seconds, until warm. See the question below for defrosting instructions.ĭefrost: Bake from frozen at 350☏ for 20 minutes, or until defrosted. Freeze for up to 1 month for best freshness. Do not store in the fridge because they will go stale.įreezing: Seal the baked and cooled pretzel buns in a zip-top freezer bag or airtight container. Leftovers: If you're not going to eat all the buns within 24 hours of baking, it's best to keep these buns in the freezer. Traditionally, malt extract would be used instead of sugar. Pretzel buns are made of seven simple ingredients: flour, yeast, salt, sugar, butter, water, and milk. This gives them time to finish cooking through. Let the pretzel rolls cool for at least 30 minutes on a wire rack before eating. Bake at 400☏ for 13-15 minutes, until the pretzel buns are deeply browned and have an internal temperature of 190☏ on a meat thermometer.ġ0. Sprinkle liberally with kosher salt (which I forgot to do for the pictures), and cut a cross in each one with a baker's lame or sharp serrated knife.ĩ. Remove promptly with a slotted spoon and repeat with the remaining pretzel buns. Poach the bottom for 15 seconds, then flip over and poach the other side for 15 seconds. Poach the rolls one at a time in the simmering liquid. Don't add the baking soda all at once, as it bubbles up when it hits the hot water.Ĩ. Once the water is boiling, turn it down to a simmer over medium heat and gradually stir in the baking soda until dissolved. While the rolls are chilling, bring 10 cups (2.4 liters) of tap water to a boil in a 6-quart Dutch oven. Then, put the pretzel rolls in the fridge for 30-40 minutes to harden them up.ħ. Let the rolls prove at room temperature until the dough just barely springs back when gently poked with a fingertip, about 30-40 minutes. Roll each piece of dough into a tight ball and place the balls equally apart on two parchment-lined cookie sheets. Divide it into twelve equal pieces, using a kitchen scale for accuracy.Ħ. Turn the dough onto a clean work surface and punch it down to release pockets of gas. If you cover the bowl too tightly like I did, the dough might burst through the plastic wrap, creating the unusual spectacle here.ĥ. Cover with plastic wrap and set aside to prove until at least doubled in size, about 1 hour. Shape the dough into a ball and place in a buttered bowl. If you can read through it, you're good to go!Ĥ. Not sure if the dough has been kneaded enough? Break off a good-sized lump of dough and stretch it as thin as you can. Turn out the dough onto a clean work surface and knead by hand for 15-20 minutes. Gradually add more liquid and keep mixing until all the flour is picked up from the bottom of the bowl and a slightly sticky dough has formed.ģ. Mix in the sugar and butter until blended, then add half of the warm milk mixture.Pour the bread flour into a bowl and add the salt and yeast on opposite sides of the bowl, then stir each one in with your finger.This important step is what gives the pretzel buns their distinctive dark, chewy crust. Poaching Liquid: You'll need 10 cups of water and ⅔ cup of baking soda to poach the pretzels.Yeast: I like to use fast-action (aka instant) because it doesn't require blooming in warm water and sugar before use.This type of flour contains more protein than all-purpose, which creates more gluten. Bread Flour: It's crucial to use bread flour to get the signature chewiness of pretzels.Fortunately, you won't need any fancy ingredients to make these pretzel buns! You may already have all these ingredients in your pantry.
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