Half of measured flour (250g), make a well in the center 1 1/2 tablespoons sugar, 7g dry yeast Beer (if using), 1/2 of measured water (150ml). Stir the liquid in the center Sprinkle 1 teaspoon salt into dry flour, not in the liquid Stir and add the remaining flour (250g) Stir to combine and add the remaining water (150ml) 40g butter, room temperature Stir into a rough sticky dough Transfer on to work table with flour Start kneading. I knead by hands about 10 minutes Until smooth and elastic Shape into a ball Put back in a bowl Cover and put in warm place for 30 minutes or more Move with a scraper On work table again, press to roll into a log Cut into equal size about 80-90g each Or just simply cut into 10 pieces equal size Shape into balls Cover loosely for 15 minutes Flatten the dough Roll into a cigar shape about 15 cm long Seam side down Put on tray Cover 15 minutes then freezer 15 minutes Boil 1 1/2 liters water in non-reactive pan/pot 2 tablespoons baking soda Boil for 30 seconds soak all surface with water solution Remove with slotted spoon Put on oiled baking tray *see note in the description box Using parchment paper will be slightly sticky on the bottom (better not use it) Slash the surface with a sharp knife/blade Sprinkle with coarse sea salt Bake at 220°C/425°F preheated oven for 15 minutes. Time my vary Remove from oven Soft and chewy New videos changed every Friday at 8 pm

SOFT PRETZEL STICKS From Scratch Recipe #39
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