Buttery Pretzel (Soft crust: Fat using U.H.T. milk and olive oil)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 188.4
- Total Fat: 1.8 g
- Cholesterol: 1.2 mg
- Sodium: 105.3 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 1.2 g
- Protein: 5.7 g
View full nutritional breakdown of Buttery Pretzel (Soft crust: Fat using U.H.T. milk and olive oil) calories by ingredient
Introduction
modified from allrecipes.com submitted by Christa Rose.less sugar (due to milk).
less salt (replace kosher salt with sour cream powder).
double the amount of servings (from 12 to 24) leads to lesser calories per serving.
some are honey-glazed baked (about half).
modified version (with milk/fat) provides a soft crusty crunchy crust. modified from allrecipes.com submitted by Christa Rose.
less sugar (due to milk).
less salt (replace kosher salt with sour cream powder).
double the amount of servings (from 12 to 24) leads to lesser calories per serving.
some are honey-glazed baked (about half).
modified version (with milk/fat) provides a soft crusty crunchy crust.
Number of Servings: 24
Ingredients
-
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F
/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Tips
when using instant dry yeast, we do not need warm water to activate the yeast. Instant dry yeast can be use with the same amount of water (or milk) mixed with the flour, sugar, salt and oil.
sour cream powder gives it a sourly (and saltish taste) without the salt.
personally i like it neither too sweet or saltish - fuzzy! ;)
baking soda is not necessary.
A good rule of thumb for the ratio of yeast to flour is 2oz for every 500g of flour (this allows the bread dough to rise 2 times max).
Directions
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.
Serving Size: 24
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.
Serving Size: 24