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Soft Pretzel Sticks:
Place the
flours, yeast, dry malt powder, and salt in the bowl of your electric stand
mixer, fitted with the paddle attachment. Beat until combined. Add the butter
and water and beat until combined. Replace the
paddle attachment with the dough hook, and knead the dough on 1st speed for
five minutes. Increase your mixer speed to 2nd speed, and continue to
knead the dough for another four minutes. The dough should be smooth and
elastic.
To check to see if the dough is fully kneaded, use
the 'windowpane' test. (See video for demonstration.) To do this, start with a small fistful of dough. Gently
stretch it. For a fully kneaded dough you should be able to stretch the dough
without it tearing. If it easily tears, knead the dough for another minute or
two.
Cover the dough and let sit, at
room temperature, for about ten minutes. Next, divide the dough into 8 equal
portions (each portion should weigh about 75 grams). Working
with one piece of dough at a time, flatten into a round. (You may want to lightly
flour your hands.) Take the edges of the dough
and fold them into the center and gently seal. Then flip your dough over so the
smooth side is facing up. With the palm of your hand rotate the ball of dough on
your surface to create surface tension and to seal the edges of the dough
completely. Cover loosely with plastic wrap and let sit, at room temperature,
for about 10 minutes.
Next, working with one piece of dough
at a time, you want the top of the dough to now be on the bottom, flatten the
dough into a rectangle. Fold over the top third of dough and gently seal. Then
fold over the top half of dough and seal. Finally, take the top of the dough and
fold it to the bottom edge of the dough and seal. (See video for demonstration.) With the palms of your hands
gently roll the dough back and forth (creates tension). Place the logs of dough
(seam side down) on a parchment paper lined baking sheet that has been lightly
dusted with flour. Cover with plastic
wrap, and let proof (ferment) for about 30 minutes at room temperature. Remove
the plastic wrap and place the baking sheet, with the logs (sticks) of dough, in
the refrigerator to chill overnight (adds flavor). (The dough is left uncovered
so it will form a skin.)
Next morning, remove the baking
sheet, with the dough, and place at room temperature about 30 to 60 minutes
before boiling.
Preheat your oven to 450
degrees F (230 degrees C).
In a large pot or Dutch
oven, mix 1/3 cup (90 grams) baking soda into 8 cups (2 liters) water. Cover and
bring the water to a boil over high heat.
Next, using a slotted spoon or
wire skimmer, gently place three pretzel sticks into the boiling water.
Boil for about 30 seconds, then turn the pretzels over and boil for an additional 30
seconds. Remove the pretzels from the water using your slotted spoon, drain, and
place the pretzel sticks back onto your baking sheet. Repeat this process with the
remaining pretzels.
In a small bowl, whisk the egg
yolk with the cream. With a pastry brush, lightly brush the tops of the pretzels
with the egg wash. If desired, sprinkle the pretzels with sesame seeds, pretzel salt,
or poppy seeds. With a razor blade or sharp knife, cut a slit down the center of
each pretzel stick. Fill the slit with shredded cheese and sprinkle the top of
the cheese with sweet paprika (if desired).
Bake the pretzels for about 14
- 15 minutes
or until golden brown. Half way through baking, turn your baking sheet front to
back. Remove from oven and place on a wire rack to cool. Homemade pretzels are
at their best the day they're made. But they can be covered and stored at room
temperature for two to three days.
Makes 8
- 4 inch (10 cm) Soft Pretzel Sticks.
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