Category: Snack
Soft Pretzels - TastyPlanner.com
Chef: Joanielspeak
The History of Science & Technology, by Ronnie Smith and Alexander Hellemans, claims that in 610 A.D. “…an Italian monk invents pretzels as a reward to children who learn their prayers. He calls the strips of baked dough, folded to resemble arms crossing the chest, ‘pretiola’ (”little rewards")".
Within the Catholic church, Pretzels are regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water, could be eaten during Lent, when European Christians weren’t supposed to eat eggs, lard or dairy products like milk and butter. (Of course this has been altered slightly for the soft pretzel version in the recipe.)
As time passed, pretzels became associated with both Lent and Easter. Pretzels were hidden on Easter morning just like eggs are hidden today and are particularly associated with Lent, fasting and prayers before Easter. The classic pretzel’s three-hole shape begins to take form. The three holes represent the Christian trinity of “Father, Son, and Holy Spirit,” and pretzels are thought to bring luck, prosperity, and spiritual wholeness.
This was just a little pretzel history for you. I am not religious at all but Easter is a good excuse to make a whole bunch more this salty snacks.
Recipe Source: http://strothotte.com/pretz...
Ingredients
1 tbsp yeast
1 tbsp sugar
1 tsp salt
2 tbsp softened butter or softened margarine
1 cup warm (~115º F) water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda 4 cups water
Non-stick spray
Instructions
1. Put yeast, sugar, salt, butter, water and 1 cup of the flour into a medium mixing bowl and pour in the water. Stir till all smooth, and yeast starts to bubble (about 5 minutes).
Note: I used my new stand mixer. Plopped it all in and mixed on “stir”.
2. Add the rest of the flour, stir till it is mixed in. When mixture is too stiff to stir with a spoon, begin kneading. Knead dough till smooth and till it no longer sticks to the bowl and your hands.
Note: Again, I used my dough hook to knead until the dough pulled away from the sides of the bowl.
3. Cover the bowl with a towel and allow dough to double its size (roughly 10-60 minutes in a warm place. Depends on humidity and warmth).
4. While dough is rising, spray a cookie sheet (very important), and boil baking soda and water mixture on the stove (in preparation). Preheat the oven to 475º F.
5. When dough has risen enough, punch down, knead for a minute or so, then divide and roll into 12 inch long, 1/2 inch diameter sticks. Cut into 6 inch pieces or make into the pretzel shape.
Make an upside down “U” shape with dough. Cross ends over each other. Twist ends around once more. Fold up to top & pinch.
6. Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time. Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.
Note: This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
7. Fish them out of the water, let them drip off and place them on the greased cookie sheet. When all the pretzels or sticks are done, sprinkle the coarse salt on them.
8. Bake for 9-15 minutes or until sticks or pretzels are golden brown.
Note: Be careful and watch your pretzels. The look raw for a while and then brown suddenly so watch out.
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