• 4/26 World Pretzel Day 3

    From Dave Drum@1:2320/105 to All on Thu Apr 25 16:55:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lancelot's Sourdough Pretzels
    Categories: Breads, Snacks
    Yield: 12 Servings

    MMMMM--------------------------PRETZELS-------------------------------
    3/4 c + 2 tb lukewarm water
    1 c Unfed sourdough starter;
    - straight from the ice box
    3 c King Arthur Sir Lancelot
    - Unbleached Hi-Gluten Flour
    1/4 c Nonfat dry milk
    2 tb Non-diastatic malt powder
    +=OR=+
    1 tb Sugar
    1 tb Butter
    1 1/2 ts Salt
    2 ts Instant yeast

    MMMMM--------------------------TOPPING-------------------------------
    1 tb Non-diastatic malt powder or
    - sugar
    2 tb Water
    Pretzel salt
    2 tb Melted butter

    Prepare a baking sheet by spraying it with vegetable oil
    spray, or lining it with parchment paper. If you're not
    using King Arthur Flour's brand, grease the parchment
    with vegetable oil spray to make double-sure the
    pretzels won't stick.

    Mix and knead the dough ingredients - by hand, mixer, or
    bread machine - to make a cohesive, fairly smooth dough.
    It should be slightly sticky; if it seems dry, knead in
    an additional tablespoon or two of water.

    Cover the dough and let it rest for 45 minutes. It will
    rise minimally. Towards the end of the rising time, set
    the oven @ 350oF/175oC.

    Turn the dough out onto a lightly greased work surface,
    fold it over a few times to gently deflate it, then
    divide it into 12 pieces, each weighing about 2 1/4 to 2
    1/2 ounces.

    RECIPE FROM: https://www.copymethat.com

    Uncle Dirty Dave's Archives

    MMMMM

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