@Breadventures_NJ
  • Home
  • Blog
  • Recipe Index
  • Forum
  • Contact

SCALLION PRETZEL PUFFS

9/13/2014

0 Comments

 
     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.
0 Comments



Leave a Reply.

    Author

    Female.
    Amateur.
    Italian-American.
    New Jersey.
    USA.

    Categories

    All
    Bread
    Breakfast
    Brioche
    Cheese
    Crusty Bread
    Dessert
    Flat Breads
    French + Italian
    Pasta
    Pizza
    Pretzel
    Sauces/Dips
    Stuffed Breads

    Archives

    January 2015
    December 2014
    October 2014
    September 2014
    August 2014

    RSS Feed

    Instagram
Powered by Create your own unique website with customizable templates.