Butter pretzels – a detailed recipe for cooking.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 50 мин.Difficulty: easy Servings: 20 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l warm water plus 1 1/3 tbsp. warm water
- 1 pack dry yeast
- 1/3 Art. brown sugar
- 5 tbsp. wheat flour
- 1/2 tbsp. baking soda
- Salt
- Mustard for serving
Recipes with similar ingredients: yeast dough, sugar brown, flour, mustard
Recipe preparation:
- In a large bowl of the mixer, mix 2 tbsp. l warm water with yeast to breed them. Then add the remaining water and Brown sugar. Place the bowl in the mixer and using the hook to dough, gradually drive the flour, kneading until you get a bowl of test. Put it on a work surface and knead the dough until smoothness. Use enough flour so the dough doesn’t sticky.
- Preheat oven to 245 ° C. Lubricate with butter 2 baking sheet. In a large saucepan, bring 2 l to a boil. water and soda. Cut the dough into pieces the size of a golf ball. Then roll bundles of 1 cm thick from them.
- Form the letter U, cross the ends, bending them in the middle. Wrap the ends down to the base of the letter U (which became the letter O) and press to fasten. Dip in boiling water for 30 sec., then catch and place on a greased baking sheet. Sprinkle with salt. Repeat with the remaining test. Bake for 8 minutes. before golden brown.
