100 Morning Treats by Sarah Kieffer

Author:Sarah Kieffer
Language: eng
Format: epub, pdf
Publisher: Chronicle Books LLC

MAKES 6 PRETZELS

All-purpose flour, for dusting

1 recipe Milk Bread Dough (page 262)

5 qt [5.25 kg] water

¼ cup [24 g] baking soda

2 tablespoon granulated sugar

Everything bagel seasoning, for sprinkling

Kosher salt, for sprinkling (see Note)

1) Line a sheet pan with parchment paper and grease the paper lightly with baking spray. 2) Generously flour your work surface. Divide the dough into six equal pieces, weighing about 4 oz [113 g] each. Roll a piece back and forth with your hands to form a long rope about 24 in [60 cm] long, flouring lightly as needed. As you make the rope, leave the center slightly fatter and gradually taper the ends. 3) Twist the rope into a pretzel shape: Bring the ends of the rope away from you and form a U or horseshoe shape. Bend the ends to bring them toward the bottom of the U, crossing them over each other and then twisting them, if desired. Rest the ends on top of the base of the pretzel or tuck them underneath. See how-to photos, page 153. Transfer the shaped pretzels to the prepared sheet pan, leaving about 3 in [7.5 cm] of space in between them, and cover loosely with plastic wrap. Repeat with the remaining pieces of dough, shaping them into pretzels and covering them. Let the pretzels rise for 45 minutes. 4) Position an oven rack in the middle of the oven and preheat the oven to 450°F [230°C]. Line two more sheet pans, one with parchment paper lightly dusted with flour and another with just parchment paper.

5) In a large stockpot or Dutch oven, bring the water to a boil over high heat. Lower the heat so the water is simmering, then add the baking soda and granulated sugar to the water. Drop one pretzel into the water; it should float. Simmer for about 1 minute, then flip it over and simmer for another 30 to 45 seconds. Transfer to the flour-dusted sheet pan. When it has cooled for 1 or 2 minutes, transfer to the parchment-lined sheet pan. Repeat with the remaining five pretzels. 6) Put ¼ cup [60 g] of the simmering cooking water in a small heatproof bowl or measuring cup and use a pastry brush to brush the tops of the pretzels lightly with the water. Sprinkle with the bagel seasoning and salt. 7) Bake until the pretzels are golden brown and firm, 12 to 15 minutes. Transfer the sheet pan to a wire rack and let cool until the pretzels are just warm. 8) Pretzels are best eaten when they have firmed up a bit but are still warm to the touch, but they can be stored in an airtight container at room temperature for up to 2 days.

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