Penna. Dutch (German) Sourdough pretzels
1½ cups mother
1½ cups milk
½ cup packed brown sugar
1/3 cup warm water
5 cups all-purpose or bread flour
¾ teaspoon baking powder
1½ tablespoons salt
1 large egg
1 tablespoon water
2 Tbsp baking soda for the boiling water pot
Kosher or coarse salt
Heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and mother stir to break apart. Let stand for 3 minutes then add the warm milk mixture. Beat in flour until smooth. Cover and set in a warm place for 1 ½ hours to 2 hours.
Combine Flour, salt, and baking powder in a large bowl.
Punch down dough and start to add the remaining flour, baking powder, and salt. Place on a floured board or work surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16 x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
(Making the classic “Hands folded in prayer” pretzel shape is easy. Make a cross over loop, like the breast cancer awareness ribbon, then bring the top of the ribbon down to the to bottom tails and pinch together where they overlap)
Bring a large kettle of salted water to a boil, add in the baking soda. Preheat the oven to 400*F. Lower the pretzels gently into the boiling water for about 10 seconds then remove and place 2-inches apart on a greased baking sheet. I use my pizza stone, but an air bake cookie sheet works well too.
Beat egg and water together and lightly brush the pretzel tops to coat. Sprinkle with coarse salt (you can get inventive on toppings for pretzel just as will the bagels, but salt is the original) and bake at 400*F for 18 to 20 minutes, or until golden brown.
Pictorial coming this weekend and I finish cooking the Thanksgiving dinner for 200 plus homeless at the shelter.
1½ cups mother
1½ cups milk
½ cup packed brown sugar
1/3 cup warm water
5 cups all-purpose or bread flour
¾ teaspoon baking powder
1½ tablespoons salt
1 large egg
1 tablespoon water
2 Tbsp baking soda for the boiling water pot
Kosher or coarse salt
Heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and mother stir to break apart. Let stand for 3 minutes then add the warm milk mixture. Beat in flour until smooth. Cover and set in a warm place for 1 ½ hours to 2 hours.
Combine Flour, salt, and baking powder in a large bowl.
Punch down dough and start to add the remaining flour, baking powder, and salt. Place on a floured board or work surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16 x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.
(Making the classic “Hands folded in prayer” pretzel shape is easy. Make a cross over loop, like the breast cancer awareness ribbon, then bring the top of the ribbon down to the to bottom tails and pinch together where they overlap)
Bring a large kettle of salted water to a boil, add in the baking soda. Preheat the oven to 400*F. Lower the pretzels gently into the boiling water for about 10 seconds then remove and place 2-inches apart on a greased baking sheet. I use my pizza stone, but an air bake cookie sheet works well too.
Beat egg and water together and lightly brush the pretzel tops to coat. Sprinkle with coarse salt (you can get inventive on toppings for pretzel just as will the bagels, but salt is the original) and bake at 400*F for 18 to 20 minutes, or until golden brown.
Pictorial coming this weekend and I finish cooking the Thanksgiving dinner for 200 plus homeless at the shelter.
Chef de Cuisine
The Cowboy and The Rose Catering
USMC Sgt 1979-1985
The Cowboy and The Rose Catering
USMC Sgt 1979-1985