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Newest Video Recipe - Soft Pretzel Sticks

 

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If you enjoy homemade soft pretzels, than you must try these Soft Pretzel Sticks. While they don't have that twisted pretzel shape, they still have that wonderful pretzel flavor and texture, only with the added flavor of melted cheese. Did you know that the big difference between regular bread and a pretzel, is that pretzels are boiled and then baked? It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp yet chewy texture

 

Commercially made pretzels are boiled in a mixture of water and food lye. That is how the pretzels get their crisp and chewy outside crust. But you have to be very careful when using food lye, wearing goggles and rubber gloves as you don't want any touching your skin. So what I like to do instead, which gives you almost the same results, is to boil the Pretzel Sticks in a mixture of water and baking soda (bicarbonate of soda).

A few notes on ingredients. The recipe calls for both All Purpose (Plain) Flour and Bread Flour. The addition of bread flour helps to give the pretzels their chewy texture. I have used SAF Red Instant Yeast in this recipe. This type of yeast gives a good rise, especially when making breads with long fermentation periods. An added bonus is that since the grain particles are so small, it doesn't need to be proofed. However, you can use active dry yeast (2 teaspoons - 6 grams) but you will have to first activate the yeast in the water (have the water warm). We also add some dry malt (diastatic) powder which breaks down the starch and gives sugar for the yeast to feed on. This is especially good for a dough like this, that has a long fermentation period. Malt powder also aids in browning. For the salt I like to use kosher salt. And lastly we need water. I like to use cold, from the fridge, filtered water.

Continue to the Soft Pretzel Sticks recipe page.....

Let's get baking!!

Stephanie Jaworski

 

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