Sunday, April 14, 2013

Cinnamon Pretzels

It has been raining today and since we had no plans to go out, I decided to make pretzels for our tea break. The recipe I used is from a friend who has adapted it from CD Kitchen. For toppings, I only have cinnamon at home. So, mix in some sugars and voila!




You need time to make these because there are proofing of the dough and final rise before sending the end product to the oven. It was also a challenge to roll the dough into a long thin strip. But after a few try, I sort of got the hang of it. The dough will go through another final rise and will double in size so do make them long and thinner or you will end of with very fat and ugly pretzels (not that mine look any better!)

These are some of the shots taken in the process of making the dough.
               
 
 
 
 
And while waiting for the unbaked pretzels to rise ...
 
 
 
 


 
 
 
The Recipe :
 
1 & a 1/2 cups warm water
1 & a half tsp instant yeast
2 Tbsp brown sugar (light brown)
1 & 1/8 tsp salt
1 cup bread flour
2 and 1/3 cups of plain flour
For baking soda dip:
2 cups warm water
2 Tbsp baking soda
coarse salt to taste
For Glazing :
50g butter (melted)
For Topping :
2 tbsp ground cinnamon powder + 1/2 cup caster sugar
Method :
 -       Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir using a small whisk to dissolve.
 -     In a standing mixer, attach the dough hook and place flour in the mixer bowl.
 -     Pour in the liquid and knead dough until smooth and elastic. (Depending of the different brands of flour, you might not need all the liquid. Do pour in slowly instead of all at one go).
-      Let it rise at least 1/2 hour to 45mins
-     While dough is proofing, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often.
-   After dough has risen about double in size, no need to rise like bread, finger poke the dough and get a deep dent you know it has doubled up. Using a dough cutter measure off about 80-85g of dough and roll into a long rope.

-  Holding the two ends of the long rope, bring it together and twist before attaching both ends onto the bottom of the pretzel.
- Dip pretzel in soda solution and place on greased baking sheet. Cover with cling wrap. Allow pretzels to rise again , about 20 mins.
- Brush with egg wash.
- Bake in 190-200C for about 10 minutes or until golden (depending on your oven).
- Once baked, dip the pretzels into the melted butter, coating both sides generously. Then dip again into the cinnamon sugar mixture. Enjoy! 


 

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