Saltzbrezeln Pretzels

 

To Begin: Sponge method (time: 20 minutes)

Rising: 1.5-2 hours

Proofing: 45 minutes

Oven Temperature: 425°F

Baking: 15-20 minutes (steam optional)

Yield: 8 pretzels

 

Ingredients

· 2 tsp dry yeast

· 1.25 cups (300ml) water

· 3.5 cups (500g) unbleached flour

· 1.5 tsp salt

· egg glaze, made with 1 egg and 1 tbsp. water

· Sesame seeds, poppy seeds, or coarse sea salt, for topping

Steps

1. Sprinkle the yeast into .5 cup (125ml) of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast.

2. Use a wooden spoon to draw enough of the flour into the dissolved yeast to form a soft paste. Cover the bowl with a dish towel and let “sponge” until frothy and risen, about 20 minutes.

3. Mix in the flour. Stir in the remaining water, as needed, to form a stiff, sticky, dough.

4. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes.

5. Put the dough in a bowl and cover with a dish towel. Let rise until doubled in size, 1.5-2 hours. Punch down, then let rise for 10 minutes.

6. Divide the dough into eight pieces. Shape each piece into a round roll and then into an oval. Roll each oval backwards and forwards with your fingers, along the dough, until it forms a strip about 16in long and is 1in thick in the middle and .25in at each end.

7. Shape the dough into the classic pretzel shape. Place the pretzels on a lightly floured baking sheet and cover the dish towel. Proof until each piece has doubled in size, about 45 minutes.

8. Brush the egg glaze over each pretzel and sprinkle with the topping of your choice. Bake in the preheated oven for 15-20 minutes, until golden brown. Cool on a wire rack.

 

From: Ultimate Bread

By: Eric Treuille & Ursula Ferrigno

DK Publishing, Inc.