Foodie

Friday, April 27, 2007

Soft Pretzel

Renee is a picky eater and this is one thing that she will eat. It makes my day when she eats and i don't care if it takes the whole day to make it. It is worth the while. The best recipes are recipes that come with the manual of the kitchen appliances and this one is from automatic breadmaker.

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Ingredients:

1 1/4 cups water 80 f/27 c
1 egg yolk room temperature
1 tbsp oil
2 tbsp sugar
1 tsp salt
1/8 tsp white pepper
3 1/2 cups bread flour
1 tbsp instant yeast

Glaze
1 egg white
1 tbsp water

Toppings(optional)

kosher salt and sesame seeds

Method:
Choose the program for pretzels in the breadmachine and turn on 'start' and wait for program to end.

To do it manually or with cake mixer, knead all the ingredients until soft and elastic. Cover and leave to rise until double.

On a lightly floured surface, cut dough into pieces - 8 or 16 pieces.

Roll each 16 pieces into 16 inch rope and 8 pieces to 24 inch rope. (Roll a piece until it does not stretch anymore, let it rest. Repeat rolling with the rest of the pieces and then come back to the first rope and so forth until the desired length )

Cross the ends of the rope to make a loop(i pick up the left end with my right hand and right end with the left hand). Twist the crossed ends once and fold across the loop.

Place on a greased baking sheet 1 1/2 inches apart.

Brush with glaze and sprinkle with topping.

Let rise until double in size, about 30 minutes.

Bake at preheated 375 f/190 c for 15 - 20 minutes or until done.

Optional: i like to drizzle with melted butter as soon as it is out of the oven.

Variation

Pepperoni Pretzels:

Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.

Follow above method to complete.

Serves

15 comments:

Anonymous said...

Lily
I think you are a fantastic grandma. I read somewhere that young children usually reject new foods due to a built-in instinct that the new food may be posionous. So they have to be exposed to a new food for at least 10 times before they decide whether or not they will like it. Like you, I too have a picky young eater at home and like you, when there is something that she will eat, I really don't care if it costs a little more or how much effort it takes; I try to make it as much as possible, provided of course, there is nutritional value. I guess patience is the key...Your pretzels look wonderful, by the way.

Tatiana

lilyng said...

tatiana

surprisingly renee loves the fatt kohs whether it is the flour or the rice flour type. she loves empty pau and empty everything made from flour.

She will eat Mcdonald's nuggets and if i prepare some at home, i would have to coax her to eat.

Po said...

Lily since I found your Blog 3 months ago I have been ADDICTED!! I was looking for a pretzel recipe yesterday and couldn't find one, I visit your Blog and BINGO!! It's like you ready my mind!! Thank You for sharing this recipe!!

Kay said...

Those look good! Making my craving for some.. mmm

BTAN said...

I enjoy reading your blog a lot and have tried out the Yam Cake recipe, it was delicious. I will try the chee cheong fun as well as pretzel as these are my favorites, overall you have been posting my favorite food, thanks for doing such a nice job for sharing the great recipe..
Thanks

BTAN said...

I love reading your blog...and you seem to post a lot of my favorite food. Your blog has been tremendously help for someone like me loves to eat but doesn't cook well. I have tried your Yam Cake recipe and they turned out very good. I am yet to try Chee Cheong Fun and Pretzel...
Keep up with the good work, more yummy stuff for me
Thanks

WokandSpoon said...

I just saw your entry on chee cheong fun! I'm so impressed that you made your own!
ps. I tagged you in my last post so if you have time on your hands, feel free to share!

gwenny said...

Aunty Lily, you can also make them with chopped up onions, poppy seeds, sesame seeds or jalapeno peppers for adults :) I'm sure the kids will love it too if you sprinkle some cheese a few minutes before the pretzels are done.

My favorite is caramel dip to eat with this haha

lilyng said...

gwen

have not heard from your dad for a long while. How is your mom? please write and tell me more her wellbeing.

g..k..s..t..r said...

Oh my god! Can't believe only just discovered your blog! I'm an M'sian living and working in NZ, and your recipes for kuih bangkit, loh see fun etc bring back a lot of memories! Thanks so much for posting them. Now I just have to decide which recipe to try first...

Anonymous said...

Lily, please advise your American 1 cup = 8 fl oz = 225ml?

Jessica

lilyng said...

jessica

american 1 cup = 240 ml = 8 fl oz(U.S)

United kingdom 8 fl oz is indeed 225 - 230 ml

Jean said...

Lily, all of your recipes sound fantastic. Your pretzels look delicious. Do they end up with the same texture (sort of like a bagel -- a bit chewy) even without the boiling step that some other pretzel recipes have? It would be great to eliminate that step. (I don't have a bread machine, so would definitely be doing them by hand.)

Many thanks to you for sharing so many fabulous recipes.

Jean

lilyng said...

jean

this is soft pretzels like soft bread but because it is in a rope therefore have more crust. if you like them to be more chewy, use bread flour and knead until the balloon stage that is if a small piece it stretched, it can be done until it looked like an inflated balloon.

Jean said...

Thank you so much for the tip! I'll try that; can't wait to give this recipe a go; we all love soft pretzels here, and while a great local company sells theirs frozen, I really want to try making them from scratch.

Jean

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