pretzels.txt

Pretzels


Recipe mostly from Jefferey Hamelman, but with the poaching solution from
America's Test Kitchen.

Pretzels:
1000g AP flour
20g salt
6g instant yeast
50g butter
540g water (body temperature)
2g diastatic malt (optional, but makes them easier to shape)

Mix the dry ingredients, lightly cut in the butter, add the water.  Mix
together into a solid dough (it will be very dry; much tougher than a regular
bread dough) and knead into a cohesive mass.  Let sit for 20 minutes in the
bowl, covered with a wet tea towel.  Knead for another few minutes into a
smooth ball.  Cover again and let double in size, roughly 2 hours.  Divide into
18 pretzels at 90g each. (You can fit 9 pretzels on a half-sheet pan.) Let
pretzels proof for 30 minutes.  While waiting for the pretzels, preheat oven to
450F and bring 1L of water + 1/4c baking soda to boil in a large pot.  With the
water at a simmer, add a few pretzels at a time for 30-40s, flipping halfway
through.  Remove back to the tray with a slotted spoon or spider to drain.
Sprinkle with salt.  Bake for 15 minutes.  With 5 minutes left on the first
tray, start boiling the second tray of pretzels.