August 22, 2012 - 3:25pm
Redhead (NYC) Pretzel recipe? (first try)
Hey,
I've just watched the S13E05 (Scratch made classics) of DDD and there's good pretzel recipe: http://www.youtube.com/watch?v=aj2rruTFZbs (see at 14:00). However, I cannot find the recipe on Food Network's website and was wondering if anybody was able to figure out the proportions for the ingredients.
I'm guessing she's doing some kind of cold ferment because they say the pretzels were in the fridge before they put them in lye water.
Thanks.
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I see the original video has been deleted by YouTube so here's another link: http://www.youtube.com/watch?v=vkqMAahrWag
I'm working on the recipe, so I'll post it here if I can figure it out.
As promised, here's the formulation that I came up with (it's based on Alton Brown's recipe for soft pretzel):
- 500g bread flour
- 62g WW flour
- 62g Rye flour
- 380 ml water
- 1 Tblsp Sugar
- 5 g IDY
- 2 tsp Salt
- 1 Tblsp Malt Syrup
-55g Melted butter
- Mix all ingredients and knead for 5 mins in mixer
- Proof 1hr
- Shape and proof for 30 mins
- Put in the fridge for 1 to 12 hours
- Dip in a 3% lye (+ a bit of salt) solution for 10 to 15 seconds
- Bake at 450 F for 12 to 14 mins, rotating the pans midway
Were you happy with the flavor?
Is that true pretzel salt, or just kosher salt? When I use kosher salt, it just melts. But I have been unable to find a source for true pretzel salt.
jaywillie
On the Redhead website, she mentions she is posting the pretzel recipe. But I can't actually find it anywhere there! She's either teasing or it's already been removed.
http://www.theredheadnyc.com/recipes/ddd-soft-pretzel-recipe/
I wrote to the info address on the site and the chef promptly sent me her recipe. Just FYI.
Can you copy it here or did she ask to keep it private? Thanks.
She did not specifically say I could distribute it (I didn't ask), and it's her work, so I won't post it. If you write a well-mannered request, she'll probably send you a copy as well. She mentioned it wasn't on the site because the website was undergoing some changes.
info@theredheadnyc.com
Yes I was pleased with the result, the rye and WW gives it a more complex flavour.
I've used coarse sea salt. It melts after a day or two but it's fine if you eat the pretzels on the same day you made them. If you want the real deal, you can get the pretzel salt on Amazon or a baking supplies store.
Just to keep all informed, the salt sold on Amazon is not real pretzel salt, just kosher salt. Search previous threads here on TFL if you're interested in more on this topic.
I come from the school of thought that simple is better (mainly because I'm not bright enough if it's complicated).
The dough that I use for my soft pretzels is just a 60% hydrated dough. I prefer the texture to the 58% hydrated dough. I also use 1% yeast because I want a quick rise (no patience to wait) along with 2% salt. (flour, yeast salt and water is all I use). I just let it rise. Shape and then boil on each side for 30 seconds. Top with kosher salt and bake. Make sure that the shaped pretzels are put on parchment paper before and after the boil.
I don't use lye, nor do I put baking soda in the water (just salt).
I grew up in NYC and would eat the pretzels from the local vendors. The pretzels that I bake taste just like them. Salty and chewy. With homemade mustard. Great. Although if you really want your pretzel to taste like a NYC pretzel, you need to leave them out for a few days to get that street vendor staleness.
Pretzel Dough Recipe - 360 grams water, 600 grams flour, 12 grams salt, 6 grams yeast
breadrecipemaker
www.breadrecipemaker.com
The recipe was just posted on the website: http://theredheadnyc.com/ddd-soft-pretzel-recipe/
I'm happy to see my approximation was pretty close, I'm just surprised to see that the hydration level is so low.