Thursday, November 1, 2012

Soft Pretzels

I made these today.
There are only 3 left out of 12 and I don't think they'll be here tomorrow morning.  My friend, Layla, was double fisting them so I think I got her approval.
Here's the recipe I followed. The only changes I made are I used real maple syrup instead of malt syrup.  All the ingredients are in ounces so I used my scale to weigh everything but here are a few conversions for you in case you don't want to weigh or convert by Googling.  I hope they're accurate.  I measured by weight not volume so I don't know if my numbers match the conversions by Googling.
2 oz of butter =  4 Tbl.
11.5 oz water =  not quite 1.5 cups.  A glass measuring cup has the ounces on it.
3/4 oz yeast = 7 1/2 tsp.  I measured it out as 2 Tbl. on my scale so these numbers don't match.
1/2 oz maple syrup.   I used my glass measuring cup for this measurement
22 oz flour = 4.91 cups.  I used bread flour and when I weighed it it was more like 4 3/4 cups.

The recipe tells you to form the pretzels and put them in the freezer.  It doesn't tell you whether to let them rise any first.  I didn't,  but this second batch I'm going to let them rise a little before putting them in the freezer and see if they're puffier when they're done.  I was happy with them the first time but I want to experiment a little.  Here's what they looked like when they came out of the freezer.

In the next picture I have 3 on the right that have been boiled to compare to the frozen ones on the left.

I used coarse sea salt for the topping and it was great.  I baked them about 22 minutes instead of the 15. 


1 comment:

  1. As a taste tester to these, I have to say they were FANTASTIC! Layla and I both loved them. Guess that was why you only had three left when we departed. Thanks for having us, thanks for ALL the goodies you sent home with us, thanks for an amazing day, and THANKS for sharing the recipe! I can't wait to fix them! :)