From Oktoberfest to highway festivals and soccer video video games, tender, doughy pretzels are everywhere this time of yr. Nevertheless you don’t need a highway vendor to get your restore. With solely seven parts and a short proof time, they’re easy to make at home. Use this Essential Pretzel Dough recipe to make our Pretzel Knots, Pretzel Twists, or our Standard Huge Clean Pretzels.
The Essential Pretzel Dough
- 1½ cups warmth darkish beer (120°F)
- 1 tablespoon (14 grams) firmly packed darkish brown sugar
- 2 teaspoons (6 grams) full of life dry yeast
- 5 to 5½ cups (625 to 688 grams) all-purpose flour, divided
- ½ cup warmth milk (105°F to 110°F)
- 2 tablespoons (17 grams) malt powder*
- 1 tablespoon (9 grams) kosher salt
- Throughout the bowl of a stand mixer fitted with the dough hook attachment, stir collectively warmth beer, brown sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
- Add 5 cups (625 grams) flour, warmth milk, malt powder, and salt, and beat at low velocity until combined. Improve mixer velocity to medium-high, and knead until dough is straightforward and elastic, 5 to 6 minutes. Add remaining ½ cup (63 grams) flour if dough is simply too sticky.
- Spray an enormous bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a warmth, draft-free place (75°F) until doubled in measurement, about 1 hour.
Every diastatic and non-diastatic malt powder will work for this recipe.
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Study the whole article in Bake From Scratch Fall 2016.
