Pretzel -making takes some tasty twists

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Pretzel – making takes some tasty twists

A pretzel (known as Brezel in German) is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe. The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way (“a pretzel loop”). Pretzels in stick form may also be called pretzels in the English-speaking context. For seasoning and decoration various glazes, salt crystals, sugar and various seeds or nuts can be used. The size varies from large enough for one to be a sufficient serving, to much smaller.

A bread pretzel popular in southern Germany and adjoining German-speaking areas, as well as in some areas of the United States, is made from wheat flour, water and yeast, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. It is relatively soft, rather than brittle. To avoid confusion with any other kind of pretzel, German speakers call this variety “Laugenbrezel” (lye pretzel) because it is dipped in lye solution (NaOH) before baking. Sweet pastry pretzels with many different textures, toppings and coatings, are made. Crisp hard pretzels, e.g. pretzel sticks and a variety of shapes basically made from the same ingredients, have evolved from the lye pretzel by baking out excess moisture, thereby increasing shelf life and crispness

PRETZEL ROLLS

Total time: 1 hour, 20 minutes plus rising time, Servings: 12

1 ( 1/4-ounce) package active-dry yeast (2 1/4 tsp.)

1 3/4 cups warm water

2 tsp. light brown sugar

5 cups (22.5 ounces) bread flour, divided

1/2 cup (2 ounces) rye flour

2 teaspoons salt

3 tbls. butter, melted

Pretzel wash (see chart)

Toppings, as desired

• In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the warm water. Stir in the sugar and one-half cup of the bread flour. Set aside until the yeast begins to bubble, about 10 minutes.

• Meanwhile, in a medium bowl, whisk together the remaining bread flour with the rye flour and salt.

• Beat the melted butter into the large bowl with the yeast. Using the dough hook (if using a stand mixer) or a fork or wooden spoon (if mixing by hand), slowly mix in the remaining flour mixture, a spoonful at a time, until all of the flour is added and a firm, thick dough is formed.

• Move the dough to a lightly floured board. Knead the dough until it is smooth and elastic, 2 to 3 minutes.

• Remove the dough to a large, oiled bowl. Cover and set aside in a warm place until the dough is almost doubled in size, 45 minutes to an hour.

• Meanwhile, prepare the pretzel wash and heat the oven to 375 degrees.

• Divide the risen dough into 12 pieces, each weighing about 3 1/2 ounces. Form each piece into a ball, pinching the seams together at the base of each one.

• Dip each roll into the pretzel wash (wear rubber kitchen gloves and goggles if using lye) for 15 to 20 seconds, turning the roll over halfway to coat evenly. Remove the roll to a greased nonreactive baking sheet and top as desired.

• Use a serrated knife or razor blade to make a crosswise slit into each roll about one-half-inch deep. Top with salt, or as desired. Set the rolls aside until puffed and risen, about 15 minutes depending on the temperature in the room.

• Bake the pretzel rolls, 1 sheet at a time, in the center of the oven until puffed and a rich golden brown (color will vary depending on the wash), about 20 minutes. Rotate the sheet halfway through baking for even coloring.

• Remove the baking sheet to a rack and set aside until the pretzel rolls have cooled slightly before serving.

Each pretzel roll: 238 calories; 7 grams protein; 43 grams carbohydrates; 2 grams fiber; 4 grams fat; 2 grams saturated fat; 8 mg cholesterol; 1 gram sugar; 390 mg sodium.

HARD PRETZELS

Total time: 1 hour, 20 minutes plus rising time, Servings: Makes 3 dozen pretzels

1 ( 1/4-ounce) package active-dry yeast (2 1/4 tsps)

1 3/4 cups warm water

2 tsps light brown sugar

5 cups (22.5 ounces) bread flour, divided

1/2 cup (2 ounces) rye flour

2 teaspoons salt

3 tablespoons vegetable or canola oil

Pretzel wash (see chart)

Toppings, as desired

• In the bowl of a stand mixer, or in a large bowl, sprinkle the yeast over the warm water. Stir in the sugar and one-half cup of the bread flour. Set aside until the yeast begins to bubble, about 10 minutes.

• Meanwhile, in a medium bowl, whisk together the remaining bread flour with the rye flour and salt.

• Beat the oil into the large bowl with the yeast. Using the dough hook, or a fork or wooden spoon, slowly mix in the remaining flour mixture, a spoonful at a time, until all of the flour is added and a firm, thick dough is formed.

• Move the dough to a lightly floured board. Knead the dough until it is smooth and elastic, 2 to 3 minutes.

• Remove the dough to a large, oiled bowl. Cover and set aside in a warm place until the dough is almost doubled in size, 45 minutes to an hour.

• Meanwhile, prepare the pretzel wash and heat the oven to 400 degrees.

• Divide the risen dough into 36 pieces, each weighing about 1 ounce. Form each piece into a ball, pinching the seams together at the base of each one.

• Slowly roll each ball out into a rope. Roll out as far as it will go without springing back, then move to the next ball and start rolling it out, giving each rope time to relax. Eventually, roll the ropes out to a length of about 18 inches. Twist the ropes to form a pretzel shape, pressing each of the ends into the pretzel.

• Dip each pretzel into the pretzel wash for 15 to 20 seconds, turning the pretzel over halfway to coat evenly. Remove the pretzel to a greased nonreactive baking sheet and top as desired.

• Repeat until all of the pretzels have been dipped and topped, allowing for a few inches of space • Bake the pretzels, 1 sheet at a time, in the center of the oven until puffed and a rich golden brown, about 18 minutes. Rotate the sheet halfway through baking for even coloring.

Each pretzel: 81 calories; 2 grams protein; 14 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 0 sugar; 130 mg sodium.

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