|Pretzel Baking Weather|
These Polish homemade pretzels are called precle domowe (PRREHTS-leh doh-MOH-veh). They are delightfully golden brown on the outside and soft, tender, chewy on the inside. A baking soda-water bath takes the place of the lye bath common used on German pretzels.
After two hours of shoveling out my driveway, I rewarded myself with a Long Trail Ale and started my Polish pretzel making adventure.
Precle Domowe (Polish Homemade Soft Pretzels)
Yield 12 pretzels
1 1/2 cup warm water
1 tablespoon sugar
2 teaspoons salt
1 package active dry yeast (2 1/4 teaspoons)
4 1/4 cup all-purpose flour
5 tablespoons butter, melted and slightly cooled
10 cups water
2/3 cup baking soda
1 large egg, beaten + 1 tablespoon water (aka egg wash)
coarse salt or seasoned salt like Borsari
sesame seeds (optional)
Making the Dough:
- In the bowl of an electric stand mixer, combine water, sugar, salt, and yeast.
- Wait 5 minutes until the mixture starts to bubbly.
- Add flour and melted butter.
- Using the dough hook attachment, mix at low speed for 5 minutes, then increase to medium speed and mix another 5 minutes until dough is smooth and elastic and cleans the sides of the bowl.
- Transfer dough to greased bowl and cover with a cloth. Let stand in warm place for 1 hour to allow it to rise.
- Preheat oven to 375 degrees F.
- Divide risen dough into 12 equal parts.
- Roll each piece into a rope about 24 inches long and form into pretzel shape.
- Longer the rope, the thinner and more traditionally the pretzel will look.
- Shorter the rope, the thicker the pretzel. And if its especially thick, you can use it as a sandwich roll
- Place parchment paper on a baking sheet and lightly coat the paper with cooking spray.
- In a large stockpot or dutch oven, bring water & baking soda mixture to a boil.
- Drop as many pretzels as will fit comfortably into the boiling baking soda-water mixture (my dutch oven held 4 pretzels at a time).
- Cook for 30 seconds on each side and transfer to prepared cookie sheet.
- Brush with egg wash and sprinkle on coarse salt, seasoned salt, or sesame seeds
- Bake 12 minutes or until golden.
- Remove from pan and cool on wire rack.
Of course, these pretzels are best warm right out of oven. You can store the extra (if there are any left) in a air-tight container. Reheat by warming in the toaster oven.
Tried this recipe? Leave a comment or tweet me at @lostinlaliland