Pretzel Making at Home by Andrea Slonecker PDF

By Andrea Slonecker

ISBN-10: 1452124124

ISBN-13: 9781452124124

Here's a brand new twist on an previous favourite: pretzels hot from the oven. DIY bakers could make their very own crunchy, chewy, savory, or candy artisan pretzels with this number of 50 recipes that imagines each technique to form, fill, and most sensible them. listed here are the conventional types in addition to novel creations corresponding to Philly cheesesteak pretzel wallet and fried pretzel with cinnamon sugar. extra vast dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce increase the standard pretzel to dinner-table fare as this tantalizing cookbook takes a adored daily snack to the subsequent point of culinary creativity.

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Example text

This completes what is known as the first turn of the dough. If the butter is still cold and firm, proceed to the next turn. If it seems soft and squishy, wrap the dough in plastic wrap and refrigerate it for 1 hour. Next, fold the dough together like a book jacket: Working quickly to avoid melting the butter, roll the dough out to form a new 10-by20-in/25-by-50-cm rectangle, pulling and stretching to form straight edges and sharp corners. Patch any holes where butter may have popped through with a dusting of flour.

5-cm stick, applying even pressure as you roll from the center of the dough to the ends. Apply more pressure at the ends to dramatically taper them to fine points. Note that you’ll need to prepare the dipping solution in a pot or pan that is wide enough to accommodate the sticks, such as a stainless-steel roasting pan. If you’d like, use a sharp paring knife or razor blade to make three to five deep, diagonal slashes in the dough before baking. Proceed as instructed in the recipe, decreasing the baking time to 7 to 10 minutes.

31 32 PRETZEL MAKING AT HOME MINIS Three-bite soft pretzel minis are ideal party fare. Follow the instructions for shaping the pretzels, making the following changes: Divide the dough into twenty-four equal portions. Shape each one into an 18-in/46-cm rope, applying even pressure as you roll from the center of the dough to the ends; the arms of the pretzels should be just slightly tapered. Proceed with shaping as instructed in the recipe. When the first baking sheet is filled with 12 pretzels, cover them with a damp towel and transfer to the refrigerator while you shape the rest of the pretzels to prevent the first batch from overproofing.

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Pretzel Making at Home by Andrea Slonecker


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