Jennifer

Sourdough Pretzels

Name: Sourdough Pretzels
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 12 servings
Ingredients: 3/4 cup plus 2 tablespoons (198g) water; 1 cup (227g) sourdough starter, unfed/discard; 3 cups (360g) King Arthur Unbleached Bread Flour; 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk; 1 tablespoon (14g) granulated sugar or 2 tablespoons (18g) non-diastatic malt powder; 1 tablespoon butter or vegetable oil; 1 1/2 teaspoons (9g) table salt; 2 teaspoons instant yeast; 1 tablespoon (14g) granulated sugar or 1 tablespoon (9g) non-diastatic malt powder; 2 tablespoons (28g) water; pretzel salt; 2 tablespoons (28g) melted butter, optional

12 servings

份量

20 minutes

活動時間

2 hours 35 minutes

總時間

開始烹飪

食材

3/4 cup plus 2 tablespoons (198g) water

1 cup (227g) sourdough starter, unfed/discard

3 cups (360g) King Arthur Unbleached Bread Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1 tablespoon (14g) granulated sugar or 2 tablespoons (18g) non-diastatic malt powder

1 tablespoon butter or vegetable oil

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast

1 tablespoon (14g) granulated sugar or 1 tablespoon (9g) non-diastatic malt powder

2 tablespoons (28g) water

pretzel salt

2 tablespoons (28g) melted butter, optional

步驟

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.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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, preheat the oven to 350°F.

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.

Roll each piece of dough into an 18" rope. Shape each rope into a pretzel.

Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.

Bake the pretzels for 25 to 30 minutes, until they're a light golden brown. Note: This is correct; there's no need to let the shaped pretzels rise before baking.

Remove the pretzels from the oven, and brush with melted butter.

營養

每份大小

1 (80g)

卡路里

190

總脂肪

3.5g

飽和脂肪

不飽和脂肪

反式脂肪

膽固醇

10mg

鈉

770mg

總碳水化合物

34g

膳食纖維

總糖

蛋白質

12 servings

份量

20 minutes

活動時間

2 hours 35 minutes

總時間

開始烹飪

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