Once the dough is ready, bring a large pot of water to a boil. Yeah, my bread-machine method is way easier than all that. Place dough in oiled bowl, cover, and let the dough rise until doubled (about an hour). Knead the dough for approximately 15 minutes. Add flour, lard, and salt and mix thoroughly until a dough is formed. Add sugar and yeast to water, and let the yeast liven up and start foaming (takes about 5 minutes). First, warm the water to about 115 degrees (no hotter-don't want to kill the yeast). But if you don't have a bread maker, use standard bread-making technique to form the dough. An hour and a half later, I had perfectly made dough, ready to form into pretzels and bake. I took the easy way out and just dumped all the ingredients in my bread-maker and hit the dough cycle. Not Zingerman's but Still Really Awesome Homemade Soft Pretzels The pretzels were delicious, but I still yearn to duplicate that amazing Zingerman's pretzel someday. So I did some research, and ended up going with a more readily available substitute, baking soda. However, food-grade lye is not the easiest thing to find at the corner market. I've wanted to make a real (real lye! real lard!) soft pretzel ever since. Made with Real Lye and Real Lard!" Of course I had to buy one with that kind of endorsement! And it was the most amazing pretzel I have ever eaten in my life. I've wanted to make homemade pretzels for years, ever since I was waiting in line at Zingerman's Deli in Ann Arbor, winding past the bread counter, and saw a sign that said "Fresh pretzels. Obviously this was an excellent excuse to try making homemade pretzels. You can serve the homemade pretzels with Oma’s Obatzda, a traditional cheese butter spread.The Very 80s Murder Mystery High School Reunion party was set in the imaginary Babcock High in New York City, at the birthday girl's request. Place the pretzel on a cooling rack to cool down. Take the homemade pretzels out of the oven, and immediately spray water onto them to give them a nice shine. Bake the pretzels for about 15-17 minutes using the third rack.
Leave the pretzels to rise for about 15-20 minutes before baking. Place the pretzels on a baking sheet covered with a double layer of baking paper. Remove the pretzels from the soda lye with a skimming ladle and place them on a cooling rack covered with baking paper. Make a cut in the pretzel’s thicker part, brush them with lye, and sprinkle coarse salt on top. Make sure the pretzels are entirely dipped into the water. Carefully dip the pretzels into the lye, leaving them no more than 30 seconds. Bring the liquid back to boil again, then turn the heat down. The baking soda will bubble, so make sure that your saucepan is high enough. Remove the pan from the stove and slowly and carefully add the baking soda to the water while stirring. Fill a saucepan with the water and bring to a boil. Use plastic gloves to prepare the lye and work with the dipped pretzel. The rolled dough should be thicker in the middle and thinner towards the ends ( as thick as a pencil). Continue to form the pretzel as shown below. Roll each of the pieces into rolls of about 20 inches each. Have the unused pieces between two layers of cellophane foil so that the dough does not get too dry. Form a long roll with the dough and cut it into even pieces, about 70-90 g - 2.5-3.17 oz. Take the dough out of the bowl and knead with your hands. Cover the bowl with a kitchen towel and let the dough rise for 40 minutes or until the dough has doubled. Place the dough in a bowl covered with flour on the bottom. If you use a handheld electric mixer, mix the dough with the kneading hooks for about 10 minutes. Knead for about six minutes on low speed. Mix the melted butter with the lukewarm water and add it to the mixing bowl. Add sugar, salt, and yeast to it and mix with a spoon. Sift the flour into the mixing bowl of your stand mixer with a kneading hook attached. Try them! Ingredients for Homemade Pretzels: Oktoberfest and beyond, it is fun and easy to make these twisted treats. The soda lye treatment ( see below) gives the pretzel that smooth, shiny, darken-crust texture and distinct flavor. As a bread, side dish, or snack, these pretzels are great with your favorite mustard or German-style beer. They are delicious, especially when combined with any of the traditional main dishes you can find on. They are called a Brezel where I come from. The Homemade Pretzels have been an integral part of German baking for centuries.
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