Seriously Soft Sourdough Pretzel The Perfect Loaf Sprinkle the bottom area with pretzel salt. transfer the sheet pans to the oven. bake at 450°f convection for 10 minutes. rotate the sheet pans (bottom to top, back to front) and reduce the oven temperature to 425°f (220°c) convection. bake for 8 to 12 minutes more until done to your liking. Carefully remove the pretzels from the boiling water using a slotted spoon. lay the pretzels onto a baking tray lined with baking paper. using a pastry brush, brush on the egg wash mixture and then sprinkle with salt or seeds as desired. bake the pretzels for around 20 25 minutes at 200c 392f.
Seriously Soft Sourdough Pretzel Recipe The Perfect Loaf Friday 8 pm mix the pretzel dough, cover the bowl, and let the dough ferment on the counter overnight. saturday 8 am divide the dough, shape the pretzels, cover, and let rise. saturday 8:30 am prepare a water bath with baking soda and dark brown sugar. saturday 9 am boil the pretzels, brush on the egg wash, sprinkle with salt, and bake. In the work bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and yeast. mix on low about 30 seconds, or just to combine dry ingredients. with mixer still on low, carefully pour in the milk and sourdough starter. continue mixing on low until you have a smooth, soft, slightly tacky dough. Remove pretzels from the boiling water and place on the baking sheets. score the bottom half thick part of the pretzel with a sharp knife or bread lame. sprinkle with pretzel salt or my favorite flaky sea salt. bake immediately after the lye or baking soda bath. bake for 15 minutes at 475 degrees fahrenheit. Cover the dough and allow them to rise for about an hour. preheat the oven to 425°f. bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar. boil the pretzels for 30 seconds on each side, being careful not to overcrowd. place on a parchment lined baking sheet.
Seriously Soft Sourdough Pretzel Recipe The Perfect Loaf Remove pretzels from the boiling water and place on the baking sheets. score the bottom half thick part of the pretzel with a sharp knife or bread lame. sprinkle with pretzel salt or my favorite flaky sea salt. bake immediately after the lye or baking soda bath. bake for 15 minutes at 475 degrees fahrenheit. Cover the dough and allow them to rise for about an hour. preheat the oven to 425°f. bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar. boil the pretzels for 30 seconds on each side, being careful not to overcrowd. place on a parchment lined baking sheet. Shape the dough into a ball, cover, and let it rest until it has doubled in size. pre shape. divide the dough into six equal portions, about 150 g each, and pre shape each into a 24 27 inch long rope. let the dough rest for 15 20 minutes to allow the gluten to relax. shape each rope into a pretzel (see 4:45 in video). About 2 3 minutes. add in dry ingredients and stir until dough just comes together. add butter and mix on medium high speed until dough is smooth. about 12 minutes. transfer dough into a lidded container and let proof for 30 minutes. measure the dough out into 3 ounce balls. cover and let rest for 20 30 minutes.
Seriously Soft Sourdough Pretzel The Perfect Loaf Shape the dough into a ball, cover, and let it rest until it has doubled in size. pre shape. divide the dough into six equal portions, about 150 g each, and pre shape each into a 24 27 inch long rope. let the dough rest for 15 20 minutes to allow the gluten to relax. shape each rope into a pretzel (see 4:45 in video). About 2 3 minutes. add in dry ingredients and stir until dough just comes together. add butter and mix on medium high speed until dough is smooth. about 12 minutes. transfer dough into a lidded container and let proof for 30 minutes. measure the dough out into 3 ounce balls. cover and let rest for 20 30 minutes.
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