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Hello Daring Bakers! By well-liked demand, I am sharing my recipe for Home made Mushy Pretzels utilizing my favourite no-knead technique. Learn the way straightforward it’s to make Mushy Pretzels in a wide range of shapes and flavors. So let’s get baking!
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FULL RECIPE ALSO LISTED BELOW
Home made Mushy Pretzels (No-Knead, No Machine)
Three cups (420g/15oz) robust flour/bread flour
1 ½ tsp salt
¼ tsp yeast (I used energetic dried yeast)
1 tbsp sugar
10 ½ ounces water
To poach the pretzels : 6 cups (1 half litre) water
6 tsp baking soda
melted butter, to brush pretzels
1. In a big bowl add within the flour.
2. Put yeast on one facet of the bowl and salt and sugar on the facet of the bowl.if you happen to dd the salt on high of the yeast it should deactivate that yeast and your dough won’t rise.
3. Add in water and blend to type a dough. That is it, your dough is finished!
4. Wrap the bowl tight with movie wrap and lay a bowl over it. Put it in a dry place at room temp and go away over evening. A minimal of 12 hours, however as much as 18 hours and let time do its magic. I do 18 hours 🙂
5. The subsequent day your double will scent boozy and effervescent. It’s fairly unimaginable.
6. Prove onto a floured floor and divide into 9 balls and let it and loosen up for two minutes
7. To form: take each bit of dough and start rolling them on the counter. Bang the dough on the counter like I do within the video and they’re going to simply naturally get longer and longer. Hold going till you attain 24 inches (60 cm). Twist the ends of the dough and press onto the the alternative sides of the pretzel.
8. Put straight into boiling water with baking soda and poach for JUST 30 seconds, then place on a baking tray. This boiling step is the key to agency pores and skin and provides that particular pretzel taste.
9. Brush with egg wash and sprinkle with sea salt
10. Bake 450oF (225oC) for 15 minutes, or till golden brown.
11. Serve instantly and luxuriate in!!!!