Hi all,
I've been scouring the internet and books trying to find, what I'd call "trade secrets" of pretzel making. The basic properties of the pretzel taste is about contrast in pH. Which, is why a strong alkalie solution is used to dip the pretzels, imparting its wonderful flavor on the crust, so it will act in contrast with an acidic crumb taste.
My recipe has turned into a mass combination of dozens of others, which I've experimented with over the years. Truthfully, I think they are delicious. But there may be room for improvement. I have never been able to figure out ratios and I think I may be using too much or too little of some ingredients...while adding others that provide little 'function' at all. Feedback?
4.5 c. bread flour
1.75 tsp salt
1.5 T brown sugar (should I use malt powder instead?)
2 tsp. instant yeast (recently started using 1 pkg. of active dry)
1.5 c. warm water
We have a small specialty shop and would like to make pretzel rolls for sandwiches and such. We would like to use with pre made or par-baked dough.
Hi
One of my favorite recipes I have found here is
http://www.thefreshloaf.com/node/4716/amish-soft-pretzel-recipe-request
However, I am not satified with using a cookie sheet to bake these. The bottoms sometims stick or come out improperly cooked. I was thinking of switching to a pizza screen or perforated baking sheet. Any suggestions?
I found a great pretzel recipe here by Floydm The crumb was crunchy and the real bread was chewy. Again, This is a great pretzel recipe and I recommend every one to try it. Thank you Floydm.