Bavarian Pretzel by Just One Bite, Please Website

Bavarian   Pretzel

INGREDIENTS:

     2 cups                      454 g.            Water (room temperature)

    4 tsp.                          12 g.            Instant Yeast

    1 Tbsp.                      18 g.             Barley Malt

    2 Tbsp.                      27 g.             Lard (or butter)

    5-¾ cups                 862 g.           Bread Flour (unbleached, unbromated)

    1 Tbsp.                      20 g.             Sea Salt (fine)

 

EQUIPMENT

·         Glass Mixing Bowls

·         Measuring Cups & Spoons/Electronic Bakers Scale

·         Wooden Mixing Spoon or Stiff Rubber Spatula

·         Plastic Bowl Scrape

·         Metal Bench Knife

·         2 each ½-Sheet Parchment Paper

·         2 each ½-Sheet Baking Tray

·         2 each ½-Sheet Cooling Rack

·         Non-Stick Oil Spray or Oil

MIXING & PRE-SHAPING THE DOUGH:

1.       In a large mixing bowl add the water, instant yeast, barley malt, lard, and half of the bread flour and stir and beat together to make a thick batter. 

2.      Add the salt to the batter and beat to incorporate and then add the remaining flour and mix until the mixture becomes a shaggy mass.

3.      Scrape the dough and any dry bits out onto the counter and knead the dry ingredients into the dough. (Note: The dough will be very firm. Use your body weight to knead the dough.)

4.      Knead the dough for 8-10 minutes or until smooth.

5.      Form the dough into a tight round.

6.      Roll and shape the dough into a 12-inch log (30 cm) and cut the dough into 12 equal sized pieces weighing approximately 115 grams.

7.      Form each piece of dough into a tight round and cover with plastic wrap. Rest the rounded pieces of dough for 5 minutes.

8.     Place the cooling rack onto the parchment lined sheet trays and spray the cooling rack with non-stick oil spray.

TRADITIONAL BAVARIAN PRETZEL:

1.       Work with one piece of dough at a time. With the seam side up, degas the rested dough pieces and tightly roll into a cylinder.

2.      Cover the pre-shaped pieces of dough with plastic wrap and let rest for 5 minutes.

3.      Working with one piece of dough at a time. Firmly roll the dough from the center outward into a 16-inch (40 cm) rope with the same thickness throughout.

4.      Create a 4-inch (10 cm) thicker section (the belly) in the center of the rope by firmly rolling and shaping the rope on each side of the belly.

5.      Firmly roll the dough to 30-inch (76 cm) length.

6.      Shape the rope of dough into the classic pretzel shape. (See video time stamp 4:23) Take care to firmly press the two arms into the dough. This will insure the pretzel doesn’t come undone when dipping.

7.      Continue to shape the remaining pieces of dough.

8.     Place the shaped pretzels onto the oil cooling rack lined sheet tray.

9.      Ferment the shaped pretzels for 45 minutes uncovered at room temperature.

10.  After 45 minutes, place the pretzels in the refrigerator for at least 1 hour. This allows a skin to form and the pretzels to firm up so they keep their shape when you dip them.

11.   Preheat the oven to 425°F (218°C) 30 minutes prior to baking the pretzels.

 

DIPPING AND BAKING THE PRETZELS:

Equipment

1.       Large Glass Bowl

2.      Rubber Gloves or Latex Gloves

3.      Stainless Steel Whisk

4.      Pretzel Salt or Coarse Sea Salt

 

4% LYE SOLUTION:

    2268 grams   Water

    94 grams   Sodium Hydroxide (Food Grade Lye)

 

 NOTE:  Put on the Rubber or Latex Gloves.

1.       In the large glass bowl add the water. Slowly add the Sodium Hydroxide (lye) to the water while gently whisking. The lye will react with the water and release gases and heat as it dissolves. Gently whisk until the lye is completely dissolved.

2.      Work with one tray of pretzels at a time. Remove a tray from the refrigerator and dip the pretzels into the lye solution making sure to get wet both sides of the pretzel.

3.      Place the dipped pretzel back onto the cooling rack presentation side up.

4.      Sprinkle the pretzels with Pretzel Salt or Coarse Sea Salt and score the belly of the traditional pretzel and score the baguette pretzel down the center 3 times.

5.      Bake the pretzels at 425°F (218°C) for 22 to 24 minutes or until deep brown.

6.      Remove the pretzels from the oven and cool for 15 minutes before eating.

7.      Slather the warm pretzels with butter and pour yourself a tall cold beer.

8.     Enjoy!

 

Note: The pretzels are best enjoyed the same day they are made. If you have pretzels left over store in a paper bag. Day old pretzels can be refreshed in a oven preheated to 375°F, bake for 6 to 8 minutes.