226524 homemade pretzels with bread flour Recipes

bread flour, white sugar, salt, dry milk powder, warm water (110 degrees f/45 degrees cup), butter, softened, active dry yeast, egg white, water

lukewarm water, bread flour, brown sugar, salt, active dry yeast (1 packet), egg, mixed with, water, poppy seed (optional), sesame seeds (optional)

bread flour, shortening or 1/4 cup coconut oil, warm water, salt, honey

warm water, light brown sugar, active dry yeast, butter, melted, salt, all-purpose flour, olive oil, water, baking soda, egg, beaten with 1 tbsp cold water, course salt, unsalted butter, all-purpose flour, skim milk, total of reduced-fat white and yellow cheddar cheeses, grated, salt and pepper to taste, garlic powder

warm water (105 to 115 f), active dry yeast, buttermilk, golden brown sugar (packed), sugar, vegetable oil, bread flour, salt, nonstick vegetable oil cooking spray, water, amber beer, baking soda, golden brown sugar (packed), vegetable oil, pretzel salt or 1 -2 tbsp coarse sea salt

bread flour, sugar, salt, active dry yeast, very warm water (120deg to 130deg), vegetable oil, water, to use for the pretzel wash, baking soda, coarse salt

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

active dry yeast, warm water (110 degrees f/45 degrees cup), white sugar, salt, bread flour, egg, beaten, kosher salt

water, water, whole wheat flour, bread flour or 350 g white flour, salt, sugar, skim milk powder, dry yeast, bread improver (optional)

warm water, active dry yeast (1/2 package.), brown sugar, salt, bread flour, flour, warm water, baking soda, coarse salt, butter (melted )

instant yeast, unbleached bread flour, water, at room temperature, instant yeast, bread flour, salt, honey, baking soda, cornmeal or semolina flour, for dusting

dark beer, cornmeal, dark molasses, dry active yeast, water, canola oil, salt, rye flour, flour, egg, beaten, coarse salt

homemade pretzels, great recipe to make your own pretzels ., pk yeast ; active, dry, water, warm 110-120 degrees, salt, sugar, flour; unbleached, egg; large, beaten, salt (coarse ), instructions, dissolve yeast in warm water, add salt and sugar to yeast mixture, blend in flour and knead dough until smooth, about 7 to 8, minutes, cover and let dough rise until double in bulk, punch down, cut dough into small pieces and roll into ropes, ropes into pretzel shapes and place on greased cookie, using a pastry brush , bursh pretzels with egg and sprinkle, coarse salt, allow pretzels to rise until almost double in bulk, bake at 425 degrees f for 10 to 15 minutes or until browned, makes 12 6-inch pretzels .

pasteurized cheese food , such as velveeta, chopped, milk, diced pickled cherry peppers in jar, diced pickled jalapenos, pickled jalapeno juice, natural casing all-beef franks, pretzel hot dog buns , recipe follows, pickled jalapenos, chopped for garnish , optional, milk, light brown sugar, honey, active dry yeast, unsalted butter, garlic, grated, all-purpose flour, plus more for dusting, bread flour, baking soda, pretzel salt or coarse ground sea salt, for sprinkling

milk, light brown sugar, honey, active dry yeast, unsalted butter, garlic, grated, all-purpose flour, plus more for dusting, bread flour, baking soda, pretzel salt or coarse ground sea salt, for sprinkling

active dry yeast, warm water (110o to 115o), king arthur unbleached all-purpose flour, salt, baking soda, cold water, coarse salt

dried yeast, tap water, bread flour, tap water, yeast, sugar, vegetable oil, salt, bread flour, water, salt, baking soda, cornmeal or corn flour, egg, beaten with salt and 1 oz water, sesame seeds , salt or cracked pepper, for seasoning