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In a food processor fitted with the dough blade (or a stand mixer fitted with the dough hook), whirl together the flour, yeast, sugar, and salt. With the motor running (at low speed for a stand ...
Working with 1 dough piece at a time, roll into a 22-inch-long rope and fold into a pretzel shape: first, make a tall, skinny U shape, then cross the ends down and across each other to the opposite sides of the U. Pinch the pretzel to hold its shape. Form the other pretzels and let them rest for 20 minutes. Preheat the oven to 425°F.
Like with any yeasted bread, the first step is to proof the yeast.To activate the yeast, mix a packet with warm water (100º should do it) and a tablespoon of sugar.
For faster prep, you can use store-bought bread dough in place of the homemade. Check out the. With this one basic recipe, you can make giant soft pretzels, pretzel buns, or little appetizer-sized ...
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Lye roll and pretzels immediately after baking. In order to cause a Maillard reaction during baking for the characteristic browning effect, a lye roll needs to be coated with a high pH ( alkaline ) solution.
4) Stir in salt and 2 cups flour, beat for 3 minutes. Slowly add enough remaining flour to make a soft dough. 5) Transfer dough to a floured surface and knead until smooth and elastic, 8 to 10 ...
Recipes for American pie dough, perfect pecan pie, and the best pumpkin pie. ... Featuring quick tips for Flambé-ing 101. 101 ... Recipes for easy sandwich bread ...