by A.J. Coltrane
The first pass at pretzels:
It’s a variation on the Preztel Bread recipe from Rose Levy Beranbaum’s Bread Bible. I didn’t use malt or the optional butter, and I used egg white instead of lye. (I didn’t and don’t feel like messing with lye.) The I may go out tomorrow and find malt — I doubt the finished color will be as dark as I’m looking for without it.
The “recipe”: 200g bread flour, 102g water (51% baker’s percentage), 6g (3% bp) salt (does not including the finishing salt), 1/2 tsp yeast. Knead for eight minutes. Let rest for 20 minutes then cut the ball into two pieces.
Roll each piece out into a 22″ log. Shape into preztels. Cover and let rise 30 minutes.
Combine one egg white with 1/2 tsp water and brush on the pretzels. Brush again with the egg wash and sprinkle with coarse salt.
Preheat the oven and a sheet tray to 400F, add three ice cubes to the preheated tray for steam, and bake for 20 minutes. Let cool on a wire rack.
I need to try this again using malt and butter. I may also raise the temperature to 450F on the next attempt in the quest for better browning.