by Kitchen Butterfly
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BlueKaleRoad's Testing Notes:
Expand CollapseKitchen Butterfly's Notes:
ExpandBASIC DOUGH Ask a question about this ingredient
1 1/2 cups warm water Ask a question about this ingredient
4 tablespoons (unsalted) butter Ask a question about this ingredient
15g fresh yeast (or 1 1/8 teaspoons of active dry yeast) Ask a question about this ingredient
4 tablespoons brown sugar Ask a question about this ingredient
1 1/8 teaspoon salt Ask a question about this ingredient
Pinch of Piment d’espelette or Cayenne pepper Ask a question about this ingredient
1 cup white bread flour Ask a question about this ingredient
3 cups regular white/all purpose flour Ask a question about this ingredient
1 green Jalapeno/3 small green chiles Ask a question about this ingredient
1 teaspoon caster sugar Ask a question about this ingredient
½ teaspoon kosher salt Ask a question about this ingredient
FOR COOKING PRETZELS Ask a question about this ingredient
2 tablespoons baking soda Ask a question about this ingredient
Water Ask a question about this ingredient
Kosher salt, to taste Ask a question about this ingredient
TO FINISH PRETZELS, WHEN BAKED Ask a question about this ingredient
4 tablespoons butter (melted) Ask a question about this ingredient
PREPARING THE DOUGH
Ask a question about this stepPut ½ a cup of boiling water in a large mixing bowl and add the butter and stir till it emulsifies. Then top up with a cup of lukewarm water. {If using active dry yeast, sprinkle yeast on 1 ½ cups of lukewarm water in mixing bowl; stir to dissolve and then add the butter}
Ask a question about this stepCrumble the fresh yeast in the water-butter mixture and stir to dissolve. Add the sugar, salt, cayenne pepper and stir to dissolve; add flour and using a wooden spoon or hand-held dough mixer bring mixture together till combined. The dough is ready when it is evenly combined without any dry patches.
Ask a question about this stepAt this stage you can knead dough until smooth and elastic and then let rise at least 1/2 hour or you can do what I did – cover the dough with a lid (or loosely with cling film/plastic wrap) and leave the dough on the counter to rise for a couple of hours. Then lightly oil the top of the dough and the bottom of a lid and pop this in the fridge overnight.
Ask a question about this stepPrepare a clean surface and lightly dust with flour. Turn the dough out and gently knead, then gather into a smooth ball.
Ask a question about this stepMake a paste with the jalapeno/green chiles, sugar and salt by pounding in a mortar and pestle till a paste forms. Knead the chili paste into the dough.
Ask a question about this stepWhen read to shape, cut the dough into 8 equal pieces and on a lightly floured surface, roll each piece into a long 'rope', about 18 inches long. Start in the middle and move your hands outward while pulling, stretching, and rolling the dough strip, being careful to do this gently and not to over-work the dough.
Ask a question about this stepSee photo number - shape the 'rope' into a U on the counter. Cross the ends to form a loop and then cross the top of the loop again, doubling it. Pull the end down to the bottom of the ‘U’ and then pinch to seal, about 2 inches apart. You should then have the classic pretzel shape...or something similar! Repeat for the other pieces of dough
Ask a question about this stepTransfer pretzels to an oiled baking sheet and let rest 20 minutes. After 20 minutes of resting, the dough should have risen...a little. If not, don't worry all that will change in the hot soda bath.
Ask a question about this stepTO BATHE PRETZELS
Ask a question about this stepPreheat the oven to 220 degrees C or 450 degrees F. When you’re ready to make the pretzels, bring 2 cups of water to the boil in a large pot. Add the baking soda and then stir.
Ask a question about this stepYou will need to do the next steps in batches – pick up a pretzel by the pinched ends or use a large slotted spoon and dip into the baking soda solution. In batches, boil pretzels until puffed and slightly shiny, about 1 minute. Transfer to a wire rack with a slotted spoon, to drain. Repeat for all the others.
Ask a question about this stepThen line the baking sheets with parchment or greaseproof paper, which prevents soggy bottoms and makes it much easier to get the pretzels off when ready (unlike just greasing the pans). Place pretzels on baking sheet and sprinkle some kosher salt on top.
Ask a question about this stepBake until golden brown and cooked through, 10 to 15 minutes, rotating sheet halfway through cooking.
Ask a question about this stepOnce out of the oven, brush on melted butter (or any other flavoured butters for that matter). Serve warm or at room temperature.
Ask a question about this stepPretzels will keep at room temperature for a couple of days in a covered bowl or ziploc, or can be frozen.
Ask a question about this stepThanks for trying them Brenzo....hope your tweaking works! I plan on making them tonight....
Making these pretzels again - we love them! They definitely satisfy a craving (and keep my boys from asking for the mall food court pretzels!).
Fantastic BlueKaleRoad - hope they hit the spot......I'm thrilled!
Congrats! So funny, the jalapeno pretzels are Auntie Annie's are one of my secret guilty pleasures and cravings. Your recipe looks far better.
Made these today for Father's Day and they were a hit!
Oh Blue Kale Road - thank you so much. Glad you enjoyed them.
oh I would love to try these out!
I'm also a fan of Auntie Ann's. Can't wait to try your version.
A lifelong consumer of Manhattan street pretzels, I am working on a pretzel recipe for the street food contest and I only hope it it half as good as this!
Yum. I'm always a little embarrassed to admit it, but I do love those pretzels. I'll definitely have to give your recipe a try.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Mine turned out to be more pretzel buns than pretzels proper when it comes to final taste - but they were delicious nonetheless. Will work at perfecting the recipe, as the flavors rock.