Ohrter In - Bavarian Pretzels (made with Lye)
10.4 هزار بار بازدید -
11 سال پیش
-
So proud of this one!
So proud of this one! Not only because this is the best goddamn pretzel recipe on YouTube but I actually bought a music license for this one! lol
Please like, share and subscribe! I want more people to make stuff like this and only I can give them the info they so desperately need! Won't you please think of the children!
I really hope you give these a try, they're a little tricky to make but the rewards are golden and tasty.
This was shot on the wife's little canon point and shoot so forgive the resolution, I plan on getting a new camera for the show soon so, look out for more 1080p food in ya' face!
Written Recipe
Dough
1 package dry active yeast
4 tablespoons of warm water
2 tablespoons barley malt syrup
4 cups all-purpose flour
.25 cups rye flour
4 teaspoons sea salt
3 tablespoons room temperature butter
1 1/2 cups cold water
Lye Bath
2 tablespoons sodium hydroxide (NaOH) (Lye)
4 cups cold tap water
Gear
Stainless steel vessel and mixing utensil
Protection (Eyes, Throat, Hands)
*full-length pants, shirt recommended as well
Mix together the warm water, yeast and barley malt syrup together in a bowl. Let this stand for about 10 or 15 minutes, you should see the top of it foam like the head of a beer. This confirms your yeast is alive and well.
In another large bowl bring together the flours and salt then using your fingers blend the butter into the flour mixture. Once the flour mixture is crumbly, mix together the barley and yeast mix with your one and a half cups of cold water and the flour mixture. Bring this together in the bowl until it becomes hard to work with and then form the rest of the dough on a clean counter.
Kneed the dough well for about 15 minutes and then return it to the large, clean and oiled bowl, covered in cling film to rise for 2 hours (or until doubled.)
After the dough has risen, dump it out onto your clean counter and knock it around to help redistribute the yeast burps. Cut the dough loaf into 8-12 chunks and form each chunk into a small ball. Cover the balls in clingfilm and let rest for 15 minutes.
Form the pretzels into the traditional pretzel shape by rolling them out with your hand until they look like a kindergartner's idea of a snake and curling the ends around each other.
Prepare your lye solution and mix until dissolved.
Dunk each pretzel into the solution for about 10 seconds and then remove, placing them back onto the same sheet pan. Continue until all of the pretzels have been soaked in the solution. While the pretzels are still moist, sprinkle liberally with a large flake salt like kosher salt or anything you want really...
Toss your pretzels into a preheated 450 oven for about 15 minutes or until golden brown and delicious. Don't worry about the lye solution on the pretzels at this point, the heat deteriorates the chemicals into something you can touch and eat.
Dispose of your lye bath according to local hazardous chemical regulations.
Please like, share and subscribe! I want more people to make stuff like this and only I can give them the info they so desperately need! Won't you please think of the children!
I really hope you give these a try, they're a little tricky to make but the rewards are golden and tasty.
This was shot on the wife's little canon point and shoot so forgive the resolution, I plan on getting a new camera for the show soon so, look out for more 1080p food in ya' face!
Dough
1 package dry active yeast
4 tablespoons of warm water
2 tablespoons barley malt syrup
4 cups all-purpose flour
.25 cups rye flour
4 teaspoons sea salt
3 tablespoons room temperature butter
1 1/2 cups cold water
Lye Bath
2 tablespoons sodium hydroxide (NaOH) (Lye)
4 cups cold tap water
Gear
Stainless steel vessel and mixing utensil
Protection (Eyes, Throat, Hands)
*full-length pants, shirt recommended as well
Mix together the warm water, yeast and barley malt syrup together in a bowl. Let this stand for about 10 or 15 minutes, you should see the top of it foam like the head of a beer. This confirms your yeast is alive and well.
In another large bowl bring together the flours and salt then using your fingers blend the butter into the flour mixture. Once the flour mixture is crumbly, mix together the barley and yeast mix with your one and a half cups of cold water and the flour mixture. Bring this together in the bowl until it becomes hard to work with and then form the rest of the dough on a clean counter.
Kneed the dough well for about 15 minutes and then return it to the large, clean and oiled bowl, covered in cling film to rise for 2 hours (or until doubled.)
After the dough has risen, dump it out onto your clean counter and knock it around to help redistribute the yeast burps. Cut the dough loaf into 8-12 chunks and form each chunk into a small ball. Cover the balls in clingfilm and let rest for 15 minutes.
Form the pretzels into the traditional pretzel shape by rolling them out with your hand until they look like a kindergartner's idea of a snake and curling the ends around each other.
Prepare your lye solution and mix until dissolved.
Dunk each pretzel into the solution for about 10 seconds and then remove, placing them back onto the same sheet pan. Continue until all of the pretzels have been soaked in the solution. While the pretzels are still moist, sprinkle liberally with a large flake salt like kosher salt or anything you want really...
Toss your pretzels into a preheated 450 oven for about 15 minutes or until golden brown and delicious. Don't worry about the lye solution on the pretzels at this point, the heat deteriorates the chemicals into something you can touch and eat.
Dispose of your lye bath according to local hazardous chemical regulations.
11 سال پیش
در تاریخ 1392/06/11 منتشر شده
است.
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