Posts Tagged 'Bread'

Homemade Soft Pretzels

Those of you who are lucky enough to have spouses or partners who love to join you in the kitchen, I envy you.  Dr. O is wonderful (really!) and has many redeeming qualities, but he does not cook.  He does not slice, he does not chop, he does not stir.  He rarely even toasts.

So you can imagine how good Alton Brown’s soft pretzel recipe must be if it’s the one thing that gets him in the kitchen.  He asks for them again and again, knowing that I’ll only make them if he helps.  (These pretzels are so amazing that I might make them even if he didn’t help, but I’ll never tell.)

Here’s the recipe if you want to give them a try:

Homemade Soft Pretzels
Makes 8

Ingredients:
1 1/2 cups warm (110° to 115°F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Method:
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.  Allow to sit for 5 minutes or until the mixture begins to foam.  Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.  Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.  Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.  Return the dough to the bowl, cover with plastic wrap and set in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450°F.  Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil.  Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.  Roll out each piece of dough into a 24-inch rope.  Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.  Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, one by one, for 30 seconds.  Remove them from the water using a large flat spatula.  Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.  Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown, FoodNetwork.com

Soft Pretzels

This recipe produces absolutely amazing results.  This is the best soft pretzel I’ve ever had – at a stadium, a bakery, anywhere.  If you’re a pretzel person (and I am!), we’re talking ecstasy.

We tried honey mustard and spicy brown mustard as dipping sauces; the spicy brown won, hands down.  The pretzels would be fantastic with cheese as well.  We had a few leftover pretzels (hard to believe!); some were sliced horizontally for sandwiches, others were reheated in the microwave for 25 seconds on high.  The reheated pretzels weren’t quite as good as fresh out of the oven, but they still beat the heck out of a SuperPretzel.

TIPS: If you don’t quite get how to form the pretzels, watch Alton do it here.

Recipe link: Homemade Soft Pretzels

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Daring Bakers’ Challenge: Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers to make stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.

__________________________________________

I briefly contemplated skipping this challenge because of Christmas chaos, and I just barely managed to bake off my stollen loaves before my husband and I hopped on an airplane home, but I am so glad I participated this month.  My husband enjoys my day-to-day cooking and he definitely lets me know, but he has never heaped praise on me the way he did with this stollen.  He loves it.  I stashed the majority of the loaf I cut for the photos below in my carry-on bag and hauled it back to Nebraska; my family loved it as well.  I guess my dad tried to go to a European bakery to buy some Czech Christmas bread on the 23rd or 24th and they were completely cleaned out at 10 a.m.; this bread was similar and satisfying enough to save the day.

Here are my notes and variations from the challenge:

  • After reading Audax’s posts in the forums, I used bread flour instead of all-purpose flour.
  • I used orange extract when we had the choice between orange and lemon.
  • I made my own candied orange peel using the recipe provided.  (It will be my next blog post!)
  • I did not use any maraschino cherries because I didn’t want to risk turning my bread pink.
  • I used slivered almonds instead of sliced almonds because that’s what I had in my pantry.
  • From there, I followed the recipe exactly as written except that I formed my dough into two wreaths instead of one.  I saw how large the wreaths were in the forum posts and figured that my tiny 24-inch oven wouldn’t be able to handle one.  I baked each half-recipe wreath for 36 minutes, rotating the baking sheet from front to back halfway through.  The major upside of baking two wreaths?  We came home to one waiting for us in the refrigerator.

Baked Stollen

Sugared Stollen

Sliced Stollen

This bread was so tasty!  It wasn’t like fruitcake at all.  The bread texture reminded me a lot of cinnamon rolls; it was moist and chewy, though the crust was pleasantly crisp.  The powdered sugar and butter coating was heavenly.  My bread had a distinct orange flavor since I used orange extract and all candied orange peel (instead of candied mixed peel), and I would make it this way again next time.  I could have gone for a bit more fruit and nuts in the bread, but I appreciated that it wasn’t totally packed.

My family enjoyed this recipe so much that I’ll be adding it to our permanent Christmas collection.  Thanks for a new family tradition and a great challenge, Penny!

Recipe link: Christmas Stollen




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