![]() ![]() If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes. (If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. The dough should be quite firm and may be slightly tacky, but not sticky. After about 1 minute the dough will form a smooth ball. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. Add the flour, butter, and fine sea salt and stir to form a shaggy mass. Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Add the barley malt syrup, stirring until it is dissolved. Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl.For pretzel rods, see the variation at the end of the recipe. If you prefer the drier crunch of the traditional style, omit the butter. Traditional recipes for hard pretzels are fat-free, but I find that a few pats of butter added to the dough lend the pretzels an extra-special crispiness and a savory flavor. Photographs copyright 2013 by Alex Farnum.Ī happy culinary accident, hard pretzels are one of America’s first salty, crunchy snack foods. This recipe is from Pretzel Making at Home by Andrea Slonecker also check out her Retro Strawberries-and-Cream Pretzel Tart.Įxcerpted from Pretzel Making at Home by Andrea Slonecker, Chronicle Books. Make sure to read Working with Lyebefore you begin. The barley malt and the food grade lye will give you that true pretzel taste and texture. I dip them in mustard, hummus, peanut butter, Nutella…they are as versatile as any cracker and oh so much more interesting. Hard pretzels have their own charm and homemade ones are light years from the bagged options from the supermarket. Remove from the oven and transfer to a container.Growing up in NYC I was surrounded by soft pretzel vendors and I have a place in my heart for those warm, chewy snacks covered with coarse salt – I ask for mustard, always. Turn the oven off (keep the oven door closed) and let the pretzels sit in there for 30 minutes. Stir the pretzels around, then bake another 10 minutes. You don't need to coat the baking sheet either.īake the Cool Down. Spread the seasoned pretzels out onto the baking sheet. Then mix it up with a spatula to make sure all the pretzels are covered with that flavorful goodness! Pout it over the top, like you would melted butter and popcorn. Save some larger pieces too, if you'd like. You can use a hammer, meat tenderizer, or rolling pin to break them up. In a mixing bowl, whisk up the spices and olive oil.īreak Up the Pretzels. Something to store the pretzels in after making them. You'll need a medium- to large-size baking sheet with a rimmed edge. And a spatula to mix up the pretzels and seasoning as well as to spread out the pretzels on the baking sheet. Add the broken pieces of sourdough pretzels to another, then pour the seasoning over the top to coat them. I like to mix up the seasoning and oil together in one bowl. To make these easy seasoned pretzels recipe, you'll need: Whenever we make them, we always think of her! This recipe was passed down to me from Adam's Guela, who was such an awesome woman. If you want a fun and easy gift for family and friends, this is it! 1 box of hard sourdough pretzels, seasonings, and olive oil are all you will need to make this irresistible savory snack! That's it! You can bag them up or put them in a container to enjoy all week long-if they last that long! It takes 10 minutes to prep and 20 minutes to bake, with a 30-minute dry time in the oven. ![]() The combination of lemon pepper, dill weed, garlic powder, and one packet of dry ranch salad dressing mix makes these seasoned hard pretzels absolutely amazing. Why You Need to Make This Seasoned Pretzels Recipe! Why You Need to Make This Seasoned Pretzels Recipe!. ![]()
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