How to Celebrate National Pretzel Month
Beat the egg yolk with a fork., Combine the 1 1/2 water, kosher salt, and sugar in a mixing bowl. , Sprinkle the yeast over the top of the mixture., Add the flour and butter and mix on low with an electric mixer. , Switch to medium and knead until...
Step-by-Step Guide
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Step 1: Beat the egg yolk with a fork.
Stir in 1 tablespoon of water. -
Step 2: Combine the 1 1/2 water
, Wait for 5 minutes, or until the mixture begins to foam. ,, The dough should pull away from the bowl easily.
Remove from bowl. , Cover it with plastic wrap and let it sit for 50-55 minutes, or until the dough has doubled in size. , Line 2 half-sheet pans with parchment paper and brush with more vegetable oil.
Set aside. , Use a pan that holds about 8 quarts, or a roasting pan , Roll each piece into a rope.
Twist into a traditional pretzel shape.
Once all the pretzels are made, space them evenly on the parchment-lined pans.
You can make the traditional pretzel shape by rolling out a 24-inch rope and shaping an up.
Take the tops of the U and fold them criss-cross on the bottom. , Remove them from the water with a large spatula or tongs. , Sprinkle each with pretzel salt. ,, Makes 8 pretzels.
Enjoy! , Combine all the ingredients listed underneath "Easy Pretzel Mustard" in a bowl.
Refrigerate for 30 min. before serving.
Makes 1/2 cup.
You can also make your own dijon mustard , Heat the milk in one saucepan and melt the butter in another.
Slowly sprinkle the flour into the butter, and then stir in the milk, whisking constantly.
Whisk for about 5 minutes, then add the rest of the ingredients.
Continued whisking until melted.
Makes 3 cups.
The sauce should be relatively thick when finished.
It also will remain thick when refrigerated.
Just reheat before serving. . -
Step 3: kosher salt
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Step 4: and sugar in a mixing bowl.
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Step 5: Sprinkle the yeast over the top of the mixture.
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Step 6: Add the flour and butter and mix on low with an electric mixer.
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Step 7: Switch to medium and knead until smooth
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Step 8: about 4-5 minutes.
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Step 9: Use the vegetable oil to grease the bowl and place the dough back inside.
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Step 10: Preheat the oven 450 degrees F (about 232 degrees C).
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Step 11: Bring the remaining water and baking soda to a boil.
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Step 12: Lightly oil a cutting board and divide the dough into 8 equal pieces.
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Step 13: Drop each pretzel one by one into the boiling water for about 30 seconds apiece.
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Step 14: Brush the tops of all the pretzels with the egg yolk once all of them have sat in the boiling water for 30 seconds.
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Step 15: Bake the pretzels for 12-14 minutes
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Step 16: or until the pretzels are dark golden.
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Step 17: Cool for 15 minutes.
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Step 18: Make some easy pretzel mustard.
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Step 19: Try this spicy pretzel cheese.
Detailed Guide
Stir in 1 tablespoon of water.
, Wait for 5 minutes, or until the mixture begins to foam. ,, The dough should pull away from the bowl easily.
Remove from bowl. , Cover it with plastic wrap and let it sit for 50-55 minutes, or until the dough has doubled in size. , Line 2 half-sheet pans with parchment paper and brush with more vegetable oil.
Set aside. , Use a pan that holds about 8 quarts, or a roasting pan , Roll each piece into a rope.
Twist into a traditional pretzel shape.
Once all the pretzels are made, space them evenly on the parchment-lined pans.
You can make the traditional pretzel shape by rolling out a 24-inch rope and shaping an up.
Take the tops of the U and fold them criss-cross on the bottom. , Remove them from the water with a large spatula or tongs. , Sprinkle each with pretzel salt. ,, Makes 8 pretzels.
Enjoy! , Combine all the ingredients listed underneath "Easy Pretzel Mustard" in a bowl.
Refrigerate for 30 min. before serving.
Makes 1/2 cup.
You can also make your own dijon mustard , Heat the milk in one saucepan and melt the butter in another.
Slowly sprinkle the flour into the butter, and then stir in the milk, whisking constantly.
Whisk for about 5 minutes, then add the rest of the ingredients.
Continued whisking until melted.
Makes 3 cups.
The sauce should be relatively thick when finished.
It also will remain thick when refrigerated.
Just reheat before serving. .
About the Author
Susan Flores
Enthusiastic about teaching organization techniques through clear, step-by-step guides.
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