Pretzel - Salted pretzels with poppy seeds

Name: Pretzel - Salted pretzels with poppy seeds - Giorgiana I.
Ingredients: Dough: 100 g flour; 55 ml warm water; 4 g dry yeast; 12 g sugar. For the dough: 50 g butter; 400 g flour; 10 g salt; 215 ml water. Additionally: 2 l water; 3 tablespoons baking soda; coarse salt; poppy seeds; sesame seeds; etc.

Pasta/Pizza - Pretzel - Salted pretzels with poppy seeds by Giorgiana I. - Recipia

Every time I make pretzels at home, I feel like I'm transported back in time to those shiny, salty pretzels from my childhood. It's the kind of dough I love – not too complicated, but with enough steps to feel like I'm working on something. I made this recipe over the weekend, and the smell in the kitchen convinced me that it deserves a spot among my favorites. The pretzels come out golden brown, with a soft interior and a thick, salty crust. Quick Info Total time: about 4 hours Preparation time: around 30 minutes (excluding rising) Baking time: 20 minutes Servings: 8 pretzels Difficulty: medium Recipe type: snack, brunch, for packing Ingredients For the starter: - 100 g flour - 55 ml warm water - 4 g dry yeast - 12 g sugar For the dough: - 400 g flour - 50 g butter - 215 ml water - 10 g salt Additionally: - 2 liters water (for blanching) - 3 tablespoons baking soda - coarse salt - poppy seeds or sesame seeds (for sprinkling) Preparation method 1. First, I prepare the starter: in a small bowl, I mix the flour with warm water, yeast, and sugar. I let the mixture sit covered at room temperature until it doubles in volume. It took about an hour for me, depending on how warm it is in the house. 2. In a large bowl, I put the remaining flour, diced butter, water, and salt. I add the risen starter and start kneading. I knead until an elastic, shiny dough forms that no longer sticks to my hands. It took about 10-12 minutes by hand. I cover the bowl and let it rise for about 2 hours, until the dough rises well. 3. I take the dough out onto the table, divide it into 8 equal pieces, about 70 g each. I shape each piece into a long rope, then give it the classic pretzel shape. I place the pretzels on a baking tray lined with parchment paper. 4. I cover the tray with a towel and let the pretzels rise for another 30 minutes at room temperature. Then I put the tray in the fridge for 1 hour. This step helps them maintain their shape during blanching. 5. I preheat the oven to 220°C. I don't skip this step because it's important for the pretzels to go directly into a very hot oven. 6. In a large pot, I bring 2 liters of water to a boil. When it starts to boil, I add the baking soda and stir. I blanch the pretzels two at a time for 30 seconds each. I take them out onto a clean towel to drain well. 7. I sprinkle coarse salt and poppy seeds or sesame seeds on each pretzel, according to preference. 8. I only put 4 pretzels on the tray at a time (otherwise, they stick while baking). Bake at 220°C for about 20 minutes until they are golden brown with a crispy crust. Why I make this recipe often They are easy to adapt, require no hard-to-find ingredients, and can be made ahead for the next day. They also pack well, remain good even after cooling, and their texture holds up nicely. I like that I can customize them with whatever I have at home (poppy seeds, sesame, or just salt). Tips and variations Tips - Don't let the pretzels blanch for too long; 30 seconds is enough. - The oven must be well preheated; otherwise, the pretzels will rise too much or remain soft. - When you take them out of the baking soda water, don't place them directly on the tray – excess water can prevent them from browning nicely. Substitutions - Instead of poppy or sesame seeds, sunflower seeds can be used, or you can just stick with salt. - The butter in the dough can be replaced with margarine, but the texture will be slightly different. Variations - For a sweet touch, you can sprinkle a little sugar with cinnamon on some of the pretzels before baking, but the original recipe leans towards savory. - They can also be shaped smaller or larger, adjusting the baking time by a few minutes more or less. Serving ideas - The pretzels are good on their own, but they also pair well with a bit of butter or cream cheese. - They can be served at breakfast, alongside a boiled egg, or as a snack on the go. Frequently asked questions 1. Can pretzels be made without blanching in baking soda water? I do not recommend it, as this step gives them the shiny crust and specific texture. Without it, they turn out more like rolls. 2. Can I make the dough in the evening and leave it in the fridge until morning? Yes, you can leave the dough to rise overnight in the fridge, then take it out to reach room temperature before shaping. 3. Can the pretzels be frozen? They can be frozen either raw, after shaping, or baked. When defrosting, warm them slightly in the oven to regain the texture of freshly baked. 4. Why do my pretzels stick to the parchment paper? Sometimes, if they were too wet after blanching or if the paper is not of good quality, they can stick. Use good quality paper and gently pat the bottoms of the pretzels with a towel. 5. My pretzels didn't come out crispy; what did I do wrong? Most likely, the oven was not hot enough, or they were taken out too quickly. Bake them until they are nicely browned on the surface. Nutritional values Estimated for one pretzel (approx. 70 g dough): Calories: 200-230 kcal Protein: 6 g Carbohydrates: 40 g Fats: 4-5 g Values vary depending on how much butter you use and the toppings chosen. Storage and reheating Pretzels store well in a paper bag or a clean towel until the next day. If they harden, you can warm them for 3-5 minutes in a warm oven. They can be kept in the freezer for a few weeks, but the texture is best when freshly made.

Pretzel - Salted pretzels with poppy seeds

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