Zutaten für Pretzel Knots Rolls Cut Restaurant Las Vegas
- 1/2 cup (120ml) warm water
- Active Dry Yeast
- 1/2 cup (120ml) buttermilk
- Golden Brown Sugar
- Sugar
- 2 tablespoons (30ml) vegetable oil
- Bread Flour
- 1 teaspoon salt
- Vegetable Oil Cooking Spray
- Water
- Amber Beer
- Baking Soda
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Zubereitung von Pretzel Knots Rolls Cut Restaurant Las Vegas
- **Make the Dough:**
- In a medium bowl, dissolve 1 teaspoon active dry yeast in 1/2 cup (120ml) warm water. Let stand for 5 minutes until foamy.
- Stir in 1/2 cup (120ml) buttermilk, 1/4 cup (50g) granulated sugar, 2 tablespoons (25g) brown sugar, and 2 tablespoons (30ml) vegetable oil. Mix well.
- In a food processor, combine 3 cups (360g) all-purpose flour and 1 teaspoon salt.
- With the food processor running, gradually add the yeast mixture and process for 2 minutes until a smooth dough forms.
- Lightly grease a large bowl with nonstick spray. Scrape the dough into the bowl.
- Lightly grease a sheet of plastic wrap with nonstick spray. Cover the bowl with the plastic wrap, sprayed side down.
- Let the dough rise at room temperature until doubled in size, about 1-1.5 hours.
- **Shape the Pretzels:**
- Line two large baking sheets with parchment paper and lightly grease with nonstick spray.
- Lightly flour a clean work surface. Turn the dough out onto the surface. Lightly grease your hands with nonstick spray.
- Divide the dough into 8 equal portions.
- Roll each portion into an 8- to 9-inch rope.
- Tie each rope into a knot, leaving about 1/2 inch of one end sticking up through the center. Tuck the other end underneath.
- Place the pretzels on the prepared baking sheets, knob side up.
- Cover the pretzels loosely with plastic wrap sprayed with nonstick spray.
- Let the pretzels rise at room temperature for 30-45 minutes, until slightly puffed.
- **Poach and Bake:**
- Preheat oven to 450°F (232°C). Position oven racks in the upper and lower thirds.
- In a large, wide pot, bring 8 cups (1.9L) water, 1 cup (240ml) beer, 1 tablespoon baking soda, and 2 tablespoons (25g) brown sugar to a simmer over medium-high heat.
- Cut parchment paper between pretzels so each rests on its own square.
- Working with two pretzels at a time, carefully invert each pretzel into the simmering liquid, using the parchment paper to help lift and lower them. Avoid overcrowding the pot.
- Poach for 10 seconds, then flip and poach for another 10 seconds. Remove with a slotted spoon, letting excess liquid drip off.
- Transfer the poached pretzels to the prepared baking sheets.
- Brush the pretzels with vegetable oil and sprinkle generously with pretzel salt.
- Bake for 15-18 minutes, or until deep golden brown and crisp.
- Transfer pretzels to a wire rack to cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
135 g
Sugar
34g
Fat
4g
Carbs
10g
