Besides, the process is actually quite fun. They are delicious though and you should definitely try them. So don’t expect the same pretzel that you buy from the street vendor or food truck. The chemical reaction takes place in the baking soda bath, and after baking in the hot oven you’ll get that beautiful brown crust that pretzels are so famous for.Īuthentic German pretzels are a little smaller and not as fat as the kind you get at the county fair or local food stand. Since you can’t really find lye at the grocery store, you can use a baking soda bath to get the same results. Those are the small amino acids that then combine with sugars in the dip to create the flavor compounds at the pretzel’s crust.” Add the lukewarm water, then fit the mixer with a dough hook and mix for 8 to 10 minutes, or until the dough is smooth and shiny. “Dipping dough in lye alters the ratio between sugar and protein, because lye breaks proteins present in the dough into smaller bits. 1 to 2 teaspoons kosher salt Diamond Crystal or pretzel salt Instructions Whisk together the flour, malt syrup, yeast, and salt in the bowl of a stand mixer. While I won’t take you back to science class, I can tell you that this process is a het activated reaction between small sugars and amino acids. Have you ever wondered why pretzels, which are made essentially from bread dough, have that lovely brown crust when a loaf of bread does not? Pretzels get that wonderful brown crust from something called the “Maillard process”. Fast forward a few years and I’ve made these homemade German pretzels several times. Mine looked quite a bit fatter than Astrid’s, so when I made these again, I made sure to roll out my ropes longer. The first time I made them they were considerably smaller than I expected. 6 tablespoons (108 grams) baking soda cup (120 milliliter) lukewarm water 1 teaspoon (4 grams) granulated sugar 1 tablespoon (10 grams) active dry yeast. If your dough is too sticky, add more flour until it’s slightly stiffer than for regular rolls but still relatively soft. The amount of flour will vary depending on many factors such as humidity, temperature, and altitude. Original photo from the first time I made these in 2009 Bake in preheated oven to 400 degrees for 20-25 minutes or until the pretzels are a rich brown color.
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