I'm not much of a baker. Some times I can conjure up a great batch of cookies, and I've been told I make a mean pizza, but thats about the extent of my baking abilities thus far. I'm beginning to take some baby steps into experimenting with doughs, and I am using my day off to play around with making soft pretzels. I borrowed the recipe from The Fresh Loaf and modified it a bit... I should probably follow the recipe exactly, at least for the first round, but I kind of want to see what I can get away with, and what will happen if I add more yeast than the recipe calls for.
** These pretzels didn't turn out like the soft pretzels you get on a street corner, I would definitely say they were more "rustic", or bread-like, to be honest. Yes, they are yummy, but I haven't hit the nail on the head yet.
Here is my modified list of ingredients:
1.25 tsp Rapid Rise Yeast
1 Tbsp Turbinado [Sugar in the Raw] Sugar
1/4 Cup ground Flax Seed
3/4 Cup White Whole Wheat Flour
2 Cups Wheat Flour, with germ [not whole wheat flour, just plain white wheat flour. It simply hasn't been refined or enriched. also, the 2 Cups is an approximation; I used just under 2 Cups to achieve what I perceived to be the desired consistency... ]
1 tsp Kosher Salt
1 Cup warm 1% Milk [microwave until warm to the touch. the recipe I followed called for 110 degrees. I was too lazy to dig out my thermometer and decided to go with "very warm to the touch". Once again- we'll see what happens]
Play-Time:
1. In a separate bowl, whisk together all of the dry ingredients.
2. Pour the warmed milk into the bowl of a stand mixer. Add 1 Cup of the dry ingredients and begin to mix on Speed 2 [as per KitchenAid mixer, using the hook attachment].
3. Once the first cup of flour is mostly incorporated, add a second cup and continue to mix. The batter will thicken considerably.
4. Now add 1/2 Cup more of the dry ingredients and allow the mixer to knead the dough for 2-3 minutes. The dough should begin forming a ball, and not sticking to the sides of the bowl. If the dough still seems a bit too tacky, add 1/4 Cup more flour and let it work in for a moment. If at first it seems too dry, let it keep mixing and it should incorporate perfectly within a minute or 2. If it is too dry, sprinkle in a teaspoon or so of water.
5. Once the dough has completely pulled away from the sides of the mixing bowl and has been kneaded by the dough hook into a tight ball, transfer it to a clean bowl [large enough to hold the dough once it has doubled in volume], lightly coat the entire surface [bottom & top] with a little bit of olive oil [1 tsp], cover tightly with plastic wrap, and place somewhere warm to proof for at least an hour.
lubed & proofing.
after one hour.
6. Now that the dough has doubled in volume, preheat your oven to 425 degrees, bring a large pot of water to a boil, and turn the dough out onto a large cutting board and gently shape into a ball. Cut the ball into 6 relatively equal pieces.
7. Roll each chunk of dough into a long rope, about 18-20 inches or so. Be sure to keep all resting dough and rolled ropes covered with a damp towel.
8. Twist each rope into your desired shape. I twisted one into a sort of fancy roll shape, and the rest we shaped as pretzels.
"fancy knot"
standard pretzel
10. Bake for about 10 minutes, or until the pretzels are a dark, golden brown. Remove from oven and enjoy!
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