Soft Pretzels

Ingrediente

POOLISH:

100g Room Temp Water (78 Degrees F / 25 C)

Small Pinch Of Yeast

100g Ap Flour

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 (Https://Amzn.To/3cavasj)

50g Softened Butter (Cut Into Pieces)

BAKING SODA BATH:

2000g Water

1cup Baking Soda

Instrucțiuni

POOLISH:

1. Into a high sided container measure water, yeast and flour.

2. Stir to combine, cover container with a lid and ferment at room temperature for 6-24 hours (preferably 24 hours).

DOUGH:

1. Into bowl of a stand mixer add water, all of the ripe poolish, and yeast. Stir to combine. Add flour, salt, and malt powder.

2. Using the dough hook attachment, start mixing on low for 3 min.

3. After about 3 min or when dough is coming together, add in softened butter one piece at a time.

4. When butter is incorporated, turn the mixer speed up to med high for about 3 more minutes.

5. 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.

6. Place the dough into an oiled bowl, cover and let rest for 30 minutes.

7. After 30 minutes give dough a strength building fold (see video for technique). Cover bowl again and let rise for 2 hours.

8. 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.

9. 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.

10. 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.

11. After that hour, pretzels should have grown by about 40%. Refrigerate for 4-12 hours.

BAKING:

1. When ready to bake, preheat the oven to 425°F.

2. Place each pretzel into the baking soda bath for 15-20 seconds, moving them around to be sure they're submerged the whole time.

3. Place each bathed pretzel on a parchment-lined sheet tray, sprinkle with pretzel salt or Maldon/flaky salt, and bake at 425°F until deeply golden and pretzel colored, about 18-20 minutes.