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SWEET DESSERT PRETZELS

9/28/2014

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      This recipe is very interesting--definitely a dessert or breakfast item. The dough has more of a buttery/brioche quality, and goes better with chocolate dip, nutella, or dessert items rather than ketchup or mustard. It is a yeasted dough, so they are fluffy breads--not cookies. You can add coarse sugar or cinnamon sugar--whatever you want to the top. They tasted great dipped in Nutella.
Yield: 12 small dessert pretzels

Ingredients:
For dough:
3-3 1/2 cups all-purpose flour
1 Tsp kosher salt
1 3/4 Tsp instant yeast
2 eggs
1/2 cup unsalted butter (1 stick), softened and cut into small chunks
5 Tbsp sugar
2/3 cup whole milk


For brushing:
1 egg white
All-purpose flour for dusting
5 Tbsp coarse sugar
(or cinnamon sugar, if you prefer)

Directions:

1) Heat milk over medium heat to 110°F. Transfer to a small bowl and stir in 1 Tbsp sugar. Add yeast to the warm milk and blend. Let sit 5 minutes. Add eggs; whisk until smooth.

2) In a separate medium-large bowl, add together the remaining 4 Tbsps sugar, flour, and salt. Then add the milk/egg mixture. Then add the softened pieces of butter, 1 piece at a time, stirring well.

3) Transfer dough to lightly floured surface
and knead until dough is silky, about 5 minutes. You may have to add additional flour if your dough is too wet.

4) Place dough in lightly greased bowl and cover with plastic wrap.  Let dough rise in a warm area until doubled in size, about 1.5-2 hours. Line 2 medium baking sheets with parchment paper.

5)
Punch down dough; divide into 12 equal pieces. Roll each piece dough on a lightly floured surface into rope (about 12-14" long). Form rope into a U-shape. Take the ends of the "U" and cross them over each other. Then grab the where they overlap and bring it down over what was the base of the "U"--now you have formed your basic pretzel shape! Repeat for all remaining pieces of dough.

6)
On each parchment-lined baking sheet, place 6 pretzels--spacing them at least 2" apart. Loosely cover pretzels with plastic wrap or a kitchen towel. Let dough rise in a warm, area until slightly puffy, about 30 minutes.

7) Preheat to 375°F. Add 2 Tsp of warm water to the egg white and whip together in a small bowl. Brush each pretzel all over with the egg-water wash. Then sprinkle each with 1/2 Tbsp coarse sugar (or cinnamon sugar).

8) Bake for 15 minutes, rotating baking sheets after 7 minutes. Continue baking until pretzels are golden. Transfer to rack for cooling. Serve warm or within several hours of baking.

NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
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SCALLION PRETZEL PUFFS

9/13/2014

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     This recipe represents a different take on the more traditional pretzel puff recipe I have shared in another blog post. I wanted to add a nice flavor to the pretzel dough that was not overpowering, and I think scallions can do just that. I have tried many pretzel recipes--this is one that requires boiling the raw dough balls before you salt and bake them. I like this method because it gives the pretzels their golden, chewy character. It was a big success, and I would definitely recommend giving it a try.
Yield: 12 pretzel puffs

Ingredients:
For Dough:
1 cup warm water
3/4 cups milk
4-4 1/2 cups all-purpose flour
2 Tsp instant yeast
2 Tbsp fresh scallions, chopped (or the amount you would like)
2 Tbsp unsalted butter, melted
3/4 Tsp kosher salt
Coarse sea salt (for topping)

For Boiling
:
2 quarts water
1 Tbsp salt
1/4 cup baking soda


Directions:
1) Mix and knead the dough ingredients EXCEPT the scallions in a medium/large bowl— by hand or mixer — to form a slightly sticky dough. Transfer dough to a lightly floured surface and knead 3-5 minutes until smooth and silky. THEN add the scallions to the dough and knead them in until incorporated

2) Place the dough in a lightly greased bowl and cover with plastic wrap. Let rest in warm place for about 1 hour, until doubled.

3) Gently deflate the dough, and transfer it to a lightly floured surface. Divide the dough into 12 pieces and shape each piece into a smooth ball.

4) Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes (they will puff a little). Preheat the oven to 400°F.

5) Prepare the water bath: Add the water, salt, and baking soda to a large pot and bring to a boil.

6) Drop 2-3 dough balls at a time into the boiling water bath.

7) Let the balls simmer for 30 seconds on each side. Then, using a slotted spoon or sieve, return the buns to the greased baking sheet.

8) Using scissors, cut crosses into the center of each bun (2-3cm deep). Sprinkle the wet buns with coarse sea salt.

9) Bake the buns for 20 to 25 minutes, or until they're a dark, golden brown. Remove them from the oven, and transfer to a rack to cool.

NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
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PRETZEL TWISTS + TWIRLS

9/12/2014

2 Comments

 
UNDER CONSTRUCTION   

This pretzel recipe differs from the others I have on the blog so far--they are never boiled. They are brushed and baked. The result? A crust that is less thick and less chewy--which is not a bad thing--with texture and flavor that is even from the inside out. This dough makes great shapes, and the end result is a light pretzel dough with a lot of tasty character.

UNDER CONSTRUCTION


NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
2 Comments

GOLDEN PRETZEL PUFFS

9/1/2014

0 Comments

 
      This is a beautiful pretzel recipe. It's easy to put together, very flavorful, and very characteristically chewy because the buns are boiled before they are baked. They grow quite a bit on the bench and in the oven, and turn a beautiful gold-brown when baked. You can put any topping on it you want--sesame seeds, salt, etc. They go with just about anything!
Yield: 12 golden pretzel puffs

Ingredients:
For Dough:
1 cup warm water
3/4 cups milk
4-4 1/2 cups all-purpose flour
2 Tsp instant yeast
2 Tbsp unsalted butter, melted
3/4 Tsp kosher salt
Coarse sea salt (for topping)

For Boiling:
2 quarts water
1 Tbsp salt
1/4 cup baking soda

Directions:
1) Mix and knead the dough ingredients in a medium/large bowl— by hand or mixer — to form a slightly sticky dough. Transfer dough to a lightly floured surface and knead 3-5 minutes until smooth and silky.

2) Place the dough in a lightly greased bowl and cover with plastic wrap. Let rest in warm place for about 1 hour, until doubled.

3) Gently deflate the dough, and transfer it to a lightly floured surface. Divide the dough into 12 pieces and shape each piece into a smooth ball.

4) Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes (they will puff a little). Preheat the oven to 400°F.

5) Prepare the water bath: Add the water, salt, and baking soda to a large pot and bring to a boil.

6) Drop 2-3 dough balls at a time into the boiling water bath.

7) Let the balls simmer for 30 seconds on each side. Then, using a slotted spoon, return the buns to the greased baking sheet.

8) Using scissors, cut crosses into the center of each bun (2-3cm deep). Sprinkle the wet buns with coarse sea salt.

9) Bake the buns for 20 to 25 minutes, or until they're a dark, golden brown. Remove them from the oven, and transfer to a rack to cool.

NOTE: Due to lack of preservatives in the dough, the breads taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
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    Female.
    Amateur.
    Italian-American.
    New Jersey.
    USA.

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