![]() Some pretzel recipes will have you use lye to soak the pretzels in. Enjoy! Serve alongside some dipping sauce of your choice.Bake the pretzels until they are golden brown, the cheese is nice and bubbly and the pepperoni is nice and sizzly. Leave the pepperoni off if you would just like plain cheese pretzels. These are pizza pretzels, so I added grated cheese and tiny pepperoni. This step gives the pretzels their pretzel taste and helps them to get golden brown in the oven. Popping the risen pretzels into the fridge helps with this. Slightly chilled dough is a little less floppy and easier to work with when putting the pretzels in the water bath. This helps them stand up to the water bath. I do the second rise for pretzels uncovered, in order to let the pretzels develop a bit of a skin. I did traditional pretzel shapes, but these would work great just as pretzel sticks or twists too. Divide the dough and shape the pretzels.This can be done either the day before, or the same day. You are welcome to try but please know it has not been tested so I cannot guarantee the results. It would be quite hard to knead it by hand I think. This recipe is a pretty stiff dough, so I like to make it in the stand mixer with the dough hook. This smaller batch pretzel recipe makes 6 pretzels, but you can easily double it if you like. I scaled back my regular pretzel recipe, which made 12 large pretzels. You can serve them with whatever you like - I used a tomato based sauce but they would also be amazing with hot honey. The cheese is crunchy and the pepperoni is salty and flavourful. I scaled the recipe back to a small batch pretzel recipe. These cheese pretzels are covered in pepperoni and are just so good. I had a bag of tiny pepperoni in my fridge so naturally I had to make cheese pretzels and then take it one step further and add the pepperoni to make pizza pretzels. The pretzel dough is super versatile and easy to make, so I am excited to show off what it can do! Before we left New York I redeveloped my Pretzel dough recipe and made a few things with it which I will share here. Eat the pretzels warm, or reheat them in an oven or microwave.Hi hi! Just popping in to share the recipe for these Pepperoni Pizza Pretzels with you. Keep brushing the butter on until you've used it all up it may seem like a lot, but that's what gives these pretzels their ethereal taste. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. ![]() Allow them to rest, uncovered, for 10 minutes.īake the pretzels for 8 to 9 minutes, or until they're golden brown. Sprinkle them lightly with coarse, kosher, or pretzel salt. Transfer the pretzels to the prepared baking sheet. This baking soda bath will give the pretzels lovely golden-brown color. Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel shape. Working with four pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops leave them in the water for 2 minutes before placing them on the baking sheet. Pour the baking soda/water into a 9" square pan. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g each).Īllow the pieces to rest, uncovered, for 5 minutes. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. Set the mixture aside to cool to lukewarm (or cooler). Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. To make the topping: While the dough is rising, prepare the topping.
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