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Philly style soft

Date post: 19-Jun-2015
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Philly-Style Soft Pretzels Happy April 26! Happy Pretzels Day!!
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  • 1. Happy April 26!Happy Pretzels Day!!

2. For some reason, Ive beensubconsciously avoiding thetask of figuring out how tocreate some fantastic softpretzels. Sure, Ive taken astab at pretzel rolls, but thosewere mostly just rolls in apretzel-y shape. In fact, thereason I even thought ofmaking pretzel rolls wasbecause my first attempt atsoft pretzels ended up puffy and round rather than lanky and chewy like they should be.So I guess I fell off the pretzel horse for awhile, and Ive been overdue to get back on it.One of the reasons I have such a deep-set perfectionism about pretzels is because Ihappened to spend a good part of my life in the 30% of Pennsylvania that likes to thinkits Philadelphia. 3. The pretzels I have here arent shaped quite like the giant rows of squished ovalsyou can find in Philly, and I wont claim that theyre quite as good as the realdeal, but theyre fantastic and about as good as you can get from your ownkitchen. Theyre what a pretzel should be: dense with a firm and almost crispyskin, yet soft and chewy inside, with a ton of flavor despite their humblebreadiness.Try watching some videos recipe online for precise preparation instructions.As a result, I have a few deep and confusing instincts that prompt meto be extremely opinionated about some things, in particular cheesesteaks and softpretzels. If you havent had a pretzel from Philly or New York, then youre destined toread a lot of snotty blog posts from the rest of us who have, and youre also missingout on an amazing bready experience you cant find elsewhere. 4. INGREDIENTSPhilly Soft Pretzel Recipe 2 cups all-purpose flour 2 cups bread flour 11/2 cups water 11/2 tsp yeast 1 tsp salt 1 tb brown sugar 2 tb melted butter coarse salt (or pretzel salt) for on topfor the soda bath: 2 quarts water 1/3-1/2 cup baking soda 5. PREPARATION INSTRUCTIONThe dough: This dough is pretty easy; you can honestly just slam it all togetherand start kneading if thats what youre in the mood for. If you want somethingmore methodical, start by mixing the water, butter, yeast and sugar togetherand let sit for a couple minutes: 6. Then, mix in the salt and add the flour gradually. This dough actually worksbetter on the dry side, so Id adjust it to be a little stiffer (more flour) than Itypically would for something like a pizza dough. Other than that its the sameprocess as always. 7. Great. When your dough is smooth, shape it into a tight ball and leave in agreased bowl to double in size. That might take about an hour, but this is oneof the few recipes where you can skimp a little on the rise if youre in a hurry. 8. Next, divide up your dough into even sections. I got about 12 medium sizedpretzels, so you could probably get 6-8 of a street-style size if you wantedto go bigger. 9. Stretch and roll your sections into long ropes of dough. If the dough is toorubbery and springs back or starts tearing, just give it a few minutes to restand come back to it. Shoot for at least 18 inches in length if you can. 10. Shape the snakes into a classic pretzel shape (or whatever you want).Set them aside, but you dont need to let them rise a second time unlessyoure looking for more of a dinner-roll texture. 11. Meanwhile, bring the 2 quarts of water to a boil. Once its there, add the bakingsoda and reduce to a lively simmer (but not a full boil). The soda will fizz up in asurprising manner, but itll calm down in a minute. The goal of an alkaline bath, bythe way, is to help give the pretzels a browner and crispier outer crust.In batches, drop your pretzels into the simmering water. Give them about 30seconds in the bath, flipping them over halfway through. Remove them and drainthem briefly, then set on a baking sheet. 12. Also meanwhile, preheat your oven to 375-400F. Once you have enough pretzelsfor a pan, sprinkle them with salt and bake them until theyre golden brown andkind of crispy looking. If you want even darker color and for the salt to stick better,you can mix an egg with a little water and brush it on before adding the salt andbaking. 13. Once they look good, take them out and cool ona rack, then eat! Youll thank yourself for it. This isalso a great food to freeze, by the way. I made adouble batch and froze almost all of them oncethey had cooled, and they heat up pretty fast andtaste just as goodv as they did in the first place.Definitely a huge improvement overfreezer-section boxes of soft pretzels.Try it, its one more little way to make your life alittle simpler. Thanks, and enjoy!Source: http://foodiesarsenal.com/philly-soft-pretzels/ 14. BROUGHT TO YOU BY:www.gourmandia.ca


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