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You have a question about anything to do with baking or cooking please ask…If I don’t know (which by the way would be unlikely)..hehe I will find out for ya as soon as possible…;) So post those “omg what happened?” questions before you say “omg what happened?” Or even for future use.
Cooking should be fun…and without hassel. So allow me to help you in anyway I can…:cool:You have a recipe for homemade soft pretzels?
You know the kind that are like baked bread with butter on them?
I tried one recently, but it could have been better.Barb
Hi there Barb…well actually I have never made them myself…but I did find a recipe for ya…let me know how they turn out…:)
Soft Homemade Pretzels
1 packet of active dry yeast
3 teaspoons dark brown sugar
1 1/2 cups warm water (105 – 110 degrees F.)
1 tablespoon salt
4 cups all-purpose flour
Cornmeal and extra flour for dusting worksurface
Coarse kosher saltIn a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.
This looks perfect. I think in the others I had made the brown sugar was missing, although at first I was surprised to see it!
Thanks.
it’s probably pretty simple, but do you have good recipes for meat lasagna and minestrone? i want my girlfriend to try making those. thanks in advance.
Quote:quote:Coarse kosher saltPlease excuse my ignorance but is that salt made from the sea where a pig has never swum?
The mineral salt has a cubic crystal shape. This grain of kosher salt is composed of many cubes stuck together. With its large surface area, it can absorb more moisture than a similar sized cubic salt crystal. This makes it ideal for curing meats, which involves absorbing blood from the raw meat.
You see it a lot on soft and hard pretzels too.
🙂
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