Soft Pretzels (lye bath)
0
These were well received. Need to start one or two days before you need them. Makes 10 large pretzels.
- 744g High Gluten Flour (372)
- 483g water
- 12g Salt
- 28g Oil (peanut)
- 24g Malt Powder
- 12g Active Dry Yeast
- Half a cap (tsp) vinegar
Add to mixer or bread machine on dough cycle (1/2 first) and refrigerate for two days in greased gallon bag(s). I had to add about 2 TB of flour as it was too wet.
Take out of bag and divide into 10 pieces. Let warm up and loosen up. You will need two silicon mats for this.
Outside, make a lye bath (I think I used 1/4 cup to 5 cups of water). Add lye to water, not the other way around. Important. Wear protection for eyes and gloves. You can do these in baking soda, but you must boil them in a baking soda solution for about 30 seconds.
Roll out pretzel dough, roll into a pretzel and dip into lye bath you made for 20 seconds. Pretzel will turn yellow. Set on mat (5 per cookie sheet) and sprinkle with Pretzel salt.
Cook at 400 degrees for 16-20 minutes depending on how done you like them. I like the 20 mins. Spritz with water bottle to make them shinier.
Cinnamon Sugar Bites:
Instead of rolling out pretzels, roll into logs and use the dough scraper to slice into bites. I use the last of the Lye, but dilute by another 50%. Dip em and cook them on silicon mat.
Cook 15 minutes at 400.
Shake bites in butter( about 3 TB) in bowl, then (in a gallon bag add 3/4 sugar and 3tsp cinnamon) and shake the butter covered bites. Enjoy.
- Cream Cheese dip
- 4 ounces (113 grams) cream cheese, completely softened to room temperature
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 1 tablespoon cream or milk
- 1 teaspoon vanilla extract
- 1 cup (125 grams) powdered sugar
Bryan
