#LateNightBaking – Best Philly Pretzels Dough is Raised
Can you do the twist? Fear knot, #LateNightBaking will have you rolling those Philly soft pretzels in no time!
The sun has set, let’s do some late night baking!
(Tonight’s recipe:
#Baking #SoftPretzels #PhillySoftPretzel #Pretzels #LateNightBaking #Reidiculous
Homemade SOFT Pretzels....WARNING! VERY ADDICTIVE!!!
These pretzels were the bomb! So soft and chewy but they have a nice textured outside from that boil step. I would recommend this to anyone who can eat gluten. Please make!
Enjoy:)
Dough:
1.5 cups water
1 packet yeast
1 tbsp sugar
1 tsp salt
2 tbsp melted but cooled butter
4 cups flour
salt for sprinkling
Boiling Step:
10 cups water
2/3 cup baking soda
Cinnamon Sugar Mix
1 cup melted butter
.75 cup white sugar
.25 cup brown sugar
2.5 tsp cinnamon
SOFT PRETZEL STICKS From Scratch Recipe #39
How to make home-made Soft Pretzel Sticks from scratch. The result was so good, beautiful brown color, soft and chewy texture. Best to enjoy while still warm. Please check out and free subscribe my channel:
New HD 1080p videos every week Thank you for subscribe, I appreciated !
Help others by translating the English caption of this video into your own language :
Baking Recipe :
Other Popular Videos :
Dessert Recipe :
Music :
Swoosh (ambiences) - YouTube Audio Library
The Bluest Star - The 126ers - YouTube Audio Library
Makes 10 pieces
Ingredients :
All Purpose flour -------------------- 500 g
Warm water ---------------------------- 300 ml
Butter (room temperature) ----- 40 g
Dried Yeast ----------------------------- 7 g (1 pkg)
Salt ---------------------------------------- 1 tsp
Sugar ------------------------------------- 1.5 tbsp
Dark Beer (optional) ---------------- 2 tbsp
Water solution :
Warm water -------- 1.5 liter
Baking soda ------ 2 tbsp
Coarse sea salt for sprinkle as needed.
Directions :
1. Put half of measured flour in a large bowl, make a well in the center.
2. Add sugar, dried yeast, beer (if using), half of measured water. Stir the liquid in the center well.
3. Sprinkle salt over dry flour on the edges, not directly over the yeast. Stir together then add the remaining flour.
4. Use a wooden spoon stir to combined, pour the remaining water.
5. Add the room temperature butter, stir into rough sticky dough.
6. Transfer onto work table, start kneading until smooth and elastic about 10 minutes if you knead by hands.
Shape into a ball and put back in the bowl. Cover for 30 minutes or more in warm place.
7. Move use a scraper and transfer on work table again. Press and flatten by hands, roll into a log.
8. Cut into 10 equal size, about 80-90 g each pieces. Shape into balls. Cover loosely for 15 minutes.
9. Flatten the dough into oval shape, roll into a cigar about 15 cm long. Put on tray, seam side down.
10. Cover for 15 minutes at room temperature. And freezer for 15 minutes. While pretzel in the freezer, preheat the oven at 220°C.
11. Boil 1.5 liter of water in non-reactive saucepan/pot. Add 2 tbsp baking soda into the boiling water, it will fizz.
Lower the heat to low, still very hot but doesn't boil.
12. Take out pretzel sticks from freezer, boil for 30 second, make sure all surface wet by water solution. Remove with
slotted spoon. Arrange on greased baking tray ( I used parchment paper and it was slightly sticky on the bottom ).
13. Using sharp knife/blade, make a few slash on top. Sprinkle with coarse sea salt.
14. Bake at 220°C for 15 minutes. Baking time may vary. Until brown, soft and chewy.
Ninik's Notes :
- Pretzel will sticky on the bottom when I use parchment paper.
- Grease the baking tray without parchment paper to make less sticky.
- After boil the pretzel in baking soda solution, remove and put on clean damp towel for a minute to release the excess water, before put on tray.
- Make sure to wet all surface when boiling pretzel to get evenly beautiful brown color.
- The use of beer is optional, I tried use alcohol-free beer just for my curiosity, it was fizz when I pour into the yeast.
Make Fresh Soft Pretzels at Home
Your best bet for tasting fresh Bavarian style soft pretzels right out of the oven is to make soft pretzels at home. I do that by using a lye bath which is traditional Bavarian-style and produces the deep brown crust, crunchy arms, and distinct pretzel flavor we're looking for. If you've never worked with lye and you're a little nervous about handling it, no sweat. You can get close with a baking soda solution (see below for recipe). No, I didn't make a cheese sauce to go with these pretzels and I kind of regret it, but for now, give these a dunk in some nice whipped butter or mustard and let me know in the comments if you're aching for a cheese sauce recipe in the future.
Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
**MY GEAR**
DIASTATIC MALT POWDER:
FOOD GRADE LYE:
MALDON FLAKEY SALT:
PRETZEL SALT:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
QUARTER SHEET PAN + RACK:
KITCHEN AID MIXER:
BOOS BLOCK CUTTING BOARD:
FOR THIS RECIPE YOU WILL NEED:
*Typically I also list volumetric measurements in recipes, but because this is a dough, I recommend using weights as listed.
POOLISH:
•100g room temp water (78 degrees f / 25 c)
•Small pinch of yeast
•100g AP flour
Into a high sided container measure water, yeast and flour. Stir to combine, cover container with a lid and ferment at room temperature for 6-24 hours (preferably 24 hours).
DOUGH:
•150g warm water (86 degrees f / 30 c)
•All of the ripe poolish
•3g instant yeast
•250g AP flour
•10g salt
•20g diastatic malt powder (
•50g softened butter (cut into pieces)
Into bowl of a stand mixer add water, all of the ripe poolish, and yeast. Stir to combine. Add flour, salt, and malt powder. Using the dough hook attachment, start mixing on low for 3 min. After about 3 min or when dough is coming together, add in softened butter one piece at a time.
When butter is incorporated, turn the mixer speed up to med high for about 3 more minutes.
After that 3 minutes on medium-high check the dough. If there are still flecks of butter continue mixing on high for another minute or so. Check the dough using the window pane test. You know it's done when you stretch the dough and can see light through it.
Place the dough into an oiled bowl, cover and let rest for 30 minutes. After 30 minutes give dough a strength building fold (see video for technique). Cover bowl again and let rise for 2 hours.
After that 2 hours, flour the dough and work surface and portion dough into four 150g pieces.
Preshape each piece into cigar shapes (as shown in video) and let rest, covered for 15 minutes.
After that 15 minute rest, roll each piece of dough into tapered tubes that are about 24' long, keeping the middle much fuller than the tapered ends. Finish shaping pretzels as shown in video and place on a half sheet tray lined with parchment. Cover and allow to proof at room temp for 1 hour. After that hour, pretzels should have grown by about 40%. Refrigerate for 4-12 hours.
LYE BATH
•1000g tap water
•30g food grade lye (
••••Wear gloves and use extreme caution when working with lye. Always refer to the lye packaging for safety instructions. Do not get this stuff on your skin or in your eyes. Brian Lagerstrom is not responsible for any chemical burns sustained. This is a very diluted solution, but if you're nervous, I recommend using the baking soda method below instead of the lye bath. ••••
BAKING:
When ready to bake, preheat oven to 425 degrees f / 220 c
Place each pretzel into lye bath for 15-20 seconds, moving them around to be sure they're submerged the whole time. Place each lye bathed pretzel on a parchment lined sheet tray, sprinkle with pretzel salt or maldon/flakey salt, and bake at 425 f until deeply golden and pretzel-colored, or about 18-20min
BAKING SODA ALTERNATIVE TO LYE BATH (produces similar result, but pretzels are lighter brown and taste less...pretzeley):
•2qts or 2000g water, wisk in 1cup baking soda
•boil pretzels one at a time for 25 seconds each
CHAPTERS:
0:00 Intro
0:15 Making the Poolish
1:00 Mixing the Dough
3:09 Shaping & Resting
5:42 Mixing the Lye Bath
6:27 Baking Soda Alternative
7:02 Lye Bath + Baking
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
#softpretzels #bavarianpretzels #pretzels #lyebath #bavarianstylepretzels
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
The Family Behind Philly’s Favorite Soft Pretzels
Get to know Center City Pretzel Co., a second-generation family-owned soft pretzel business located in the heart of South Philly. Founded in 1981, this beloved company has been operated by the Tonelli family for over 40 years. When the pandemic hit, Daughter Erika Tonelli took the reins and kept the business running, proudly serving customers the best quality soft pretzels in the Delaware Valley. But Center City Pretzel Co. is more than just a purveyor of tasty snacks. They're also an active member of their community, supporting local charities, organizations, and schools. So if you're looking for a true taste of Philly, look no further than Center City Pretzel Co., one of the city's oldest and most beloved family-owned soft pretzel companies.
Supported By FX's The Bear, #sponsored #TheBearFX
Subscribe to MUNCHIES here:
Follow MUNCHIES here:
TikTok:
Facebook:
Instagram:
Twitter:
Pinterest:
More videos from the VICE network:
How To Make Amazing Soft Pretzels ???? Lye Dipped Pretzel Recipe - Glen And Friends Cooking
How To Make Amazing Soft Pretzels ???? Lye Dipped Pretzel Recipe. Welcome Friends! Welcome back to the kitchen, today we're going to make a soft pretzel recipe. Soft pretzels are something that I really enjoy eating, I enjoy making soft pretzels, but I'm a bit of a disaster at shaping pretzels. But I keep trying because I really enjoy the process of homemade pretzels. This traditional soft pretzel recipe dips the pretzels in a Lye solution before baking, if dipping pretzels in lye scares you - you could dip your pretzels in a Baking Soda solution... But you'll lose that classic traditional soft pretzel colour and flavour. Homemade pretzels are amazing!
Dough Ingredients:
750g bread flour
50g rye flour
5 mL (1 tsp) brown sugar
20g coarse salt
15 mL (1 Tbsp) instant yeast
10 mL (1 tsp) diastatic malt powder
30 mL (2 Tbsp) butter, room temp
480 mL water 115°F
Dip Ingredients:
1L Water
50g sodium hydroxide
Salt for dusting
Method:
Preheat oven to 220ºC (425ºF).
In a stand mixer with a dough hook, mix together on low flour, brown sugar, salt, yeast, butter, diastatic malt powder, and water.
Once ragged dough ball is formed, bring the mixer up to medium speed and knead for about 8 minutes.
Smooth dough into a ball, cover and let rest 15 minutes.
Turn the dough out onto a lightly floured surface, form into a rectangle, and cut the dough into 12 equal pieces.
Roughly shape the pieces into rectangles, then cover with a damp cloth or plastic wrap and allow to rest at room temp for 10 -15 minutes.
Roll the dough out into a 1 inch thick rope with tapered ends, and tie into a knot...
Allow the knots to rest on a parchment lined baking tray covered with plastic wrap for 30 minutes, then transfer to the fridge for 1 hour.
Put two pairs of gloves, removing / replacing the outer pair as you need to touch other things in your kitchen between dipping the pretzels in the lye solution.
Pour the water into a non reactive stainless steel or plastic bowl.
Gently whisk the sodium hydroxide into the water.
Dip the pretzels in the sodium hydroxide solution one at a time 5 seconds on each side.
Remove the pretzel draining off any excess liquid before moving it back to the parchment lined sheet pan.
Repeat for all of the pretzels.
Sprinkle the salt or anything you like on the pretzels.
Bake for 20 minutes.
They are done when deep golden brown or the internal temperature reaches 205°F.
Best served warm.
#LeGourmetTV #GlenAndFriendsCooking
glen & friends cooking
Glen & Friends Cooking,how to make pretzels,how to make soft pretzels,homemade pretzels,pretzel recipe,homemade soft pretzels,homemade pretzels lye,how to make soft pretzels from scratch,how to make pretzels from scratch,pretzel recipe lye,homemade bavarian pretzels,bavarian pretzels recipe,how to make homemade pretzels,lye dipped pretzels,pretzel baking soda wash,pretzels without baking soda,acid dipped pretzels,how to shape pretzels,Brezeln,brezeln recipe