Have you ever felt that you would like to have the physique of Goddess Kali with 4 hands so that you can do many things at the same time and that your own hands are not enough? This is with me when I decide to deal with the doughs, where times run, parallel processes and many different small things that must be done in the correct sequence, that's when I need excess arms, fellow hands, comfortable, convenient & ready to assist in whatever we strive…
So here too, the helping hand came unexpectedly and they became these very fluffy, brioche textured, bread rolls, soft pretzels, all weather and all-purpose. On the top are sprinkled with the seasoning, the characteristic thick salt and a brownish color thanks to the Maillard Reaction. Preserved for some days fresh and combined with a meal or filled with sweet or savory flavors, your choice.
Yours!
So here too, the helping hand came unexpectedly and they became these very fluffy, brioche textured, bread rolls, soft pretzels, all weather and all-purpose. On the top are sprinkled with the seasoning, the characteristic thick salt and a brownish color thanks to the Maillard Reaction. Preserved for some days fresh and combined with a meal or filled with sweet or savory flavors, your choice.
Yours!
| work: 1h:30′ | time: 3h:00′ | medium: |
★Click with your mouse on the images to learn more.
Ingredients (12 Pretzels)
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In the steady mixer bowl we place lukewarm water at 43℃ (109℉), sugar and yeast, mix with a spoon and leave it for 5' to foam the yeast. |
Add the flour, salt and butter melted but not hot. Stir in the beginning for a little while at low speed and then tighten the mixer at moderate speed for ~7' until it becomes a soft, velvety dough. |
Remove the dough from the mixer bin, grease it internally and place again the dough in the bin. Cover it with a transparent membrane and a towel. Leave it in a warm place for 1 hour until it rises and doubles in size. |
With your palm, press the dough to deflate and empty it all on the desktop without flour. Fold it gently with your fingers to make it slightly flat and cut it in half and every half in 6 or 8 pieces if you want smaller ones. |
Take a piece of dough and make a long 45-50cm (~1ft, 7in) cord. Fold it in two and twist to one another. Push the two lower legs together. Stretch lightly and turn half the upward through the glued edge through the hole, which is created on the string when twisting. |
Place them in a large pan on a non-stick surface. When you have finished molding open the oven at 210℃ (410℉, Gas Mark:6.4) with air, warming up. The little brioche we created was made for a little girl. |
In a cast-iron pot and on a medium heat, add 1.5 liters of water and just boil soda. Stir slowly to dissolve the soda and drop the foam. |
Pour 1 or at most 2 Pretzels and with a pierced ladle turn them 2-3 times to boil for half a minute. Remove them and place them on the baking dish. |
In a row and spaced. |
Beat the yolk with a spoonful of water and brush the pretzel. Sprinkle with thick salt. |
Put them in the oven to cook for 12'-15'. Remove them and leave them on a rack to cool. |
