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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 195.0 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Homemade Pretzels (Richard Bolster) calories by ingredient
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Homemade Pretzels (Richard Bolster)

Submitted by: VAHOMEBREW81

Introduction

A homemade pretzel recipe by Richard Bolster found in the September 2011 issue (p33) of Brew Your Own Magazine. A homemade pretzel recipe by Richard Bolster found in the September 2011 issue (p33) of Brew Your Own Magazine.
Number of Servings: 12

Ingredients

    Pretzel Dough:
    3 cups Bread Flour
    1 tbsp Honey (substitute LME if available for a 'beer' taste)
    1 tsp Salt
    1 tsp Dry Yeast
    1 cup Water, 110 degF
    Pretzel Salt

    Bath:
    6 cups Water
    3/4 cup Baking Soda

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Directions

Preheat oven to 350.

Place flour, barley, salt, yeast, and water into a stand mixer with a dough cook.

Knead using stand mixer until a smooth round ball forms, about 5 minutes. Place in an oiled bowl, coat and cover with plastic wrap and let stand at room temp. until doubled in size, about 1 hour. Punch down, cover and let stand 45 minutes or until doubled again.

Turn out onto floured surface and cut into 2 oz. sections. Roll each section into 15-inch long tubes and twist. To twist: place the rolled dough at the top of your rolling surface. Bring the two ends down in an arc until they meet (think of a teardrop shape). Cross the ends and overlap them leaving two 1.5 inch 'ends'. Twist these around each other so that you have a quarter-inch nub remaining. Bring these nubs up to the top of the body of the pretzel and press firmly in place.

To bathe: Using a large spatula (or slotted spoon), gently place the pretzel in the rolling boil. flip the pretzel at 30 seconds and boil for an additional 30 seconds for a total boil time of 1 minute. Remove to a cooking sheet prepared with parchment paper and sprinkle with pretzel salt.

Bake for 16 minutes at 350 degF. Turn out onto cooling rack.

Serving Size: Makes 12 Pretzels

Number of Servings: 12

Recipe submitted by SparkPeople user VAHOMEBREW81.





TAGS:  Snacks |

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