Sunday, 30 September 2012

Cheat Pretzels

NAME: _Cheat Pretzels


350g baker's flour
210ml half milk half water
half tsp salt
1 tsp sugar
1 tsp psyllium husk
2 tsp yeast
half tsp bicarb
1 tsp olive oil


Let the bread machine knead it and then take it out stick in a bowl coated in olive oil cover with tea towel leave it to rise. About 30 - 60 minutes. Alternatively, you can use the mixer with dough hooks at low to medium speed for about ten minutes, until the dough goes sticky outside, then put in the bowl and proceed as for bread machine.

Don't bother to knock it down, cos what you'll do now is twist off a bit more than a tablespoonful at a time, roll and stretch it under your palms to make a 'worm" about 1/2 to 2/3 the thickness of a lead pencil and about 8" to a foot long, stick it on an oiled baking tray and make it into the B shape as you go. Leave a bit of room for expansion.

For the bread/cheese sticks, same dough, about one and a half tablespoonfuls so it rolls and stretches into a thing a bit thicker than a pencil and same length, then you roll it in grated cheese and stick it on the oiled baking tray.

Either way, brush with half egg half milk and half a tsp of salt egg wash, sprinkle coarse salt on the pretzels so it sticks in the wash, parmesan on the cheese sticks. Let prove for another 20 - 30 minutes.

I baked at around 200 for 25 minutes, took them out and turned them over on the hot tray to dry out a bit - perfect!

No problems serving these, they sell themselves!

Real pretzels are made by boiling the pretzels in a caustic/bicarb/lye type solution to make the crust harder and the centre chewier because it's precooked a bit. I cheat by putting the bicarb direct in the flour and using a glaze.


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