Last time I made stuffed pretzel with apple and raisin. Just like what usually stuffed in apple pie. OMG, It was so good. I love this recipe so much. The bread is good even though you keep them in the fridge for 2 days. It’s best when heated in oven or in medium heat in microwave.
In the make of pretzel, I took some photos. Unbaked mini pretzels are cute. They are like babies lining up for (baking soda) bath. They look naked this way. Don’t you think? Don't worry, we'll dress them up with sugar and nuts. Yumm.
4 teaspoons active dry yeast
1 tablespoon white sugar
1 1/4 cups water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
Baking soda Bath – mix these together
1/2 cup baking soda
4 cups hot water
1 eggwhite + 1 tablespoon of water
Cinnamon Sugar topping – mix all of these together. Squeeze big chuck of butter and mix well with all other ingredients. Final product will be coarse crumb with some peanut-sized bits.
½ cup of finely chopped walnuts (or other nuts of your choice)
½ cup of all purposed flour
½ cup of sugar
4 table spoon of cold butter – cut into small cubes
1 table spoon of cinnamon
A pinch of salt
For the dough - Mix everything together. Make sure you don't put yin-and-yang next to each other, which is salt and yeast. Knead to form dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 15 minutes. I used electric hand mixer. Those who have a professional kneading machine like Kitchen Aid stand mixer may turn on medium speed for 10 min and check if the dough passes window pane test. That is you can stretch out the dough into paper-thin without tearing it off.
Place the dough in a grased bowl. Cover with plastic wrap. Let it rise in a warm place for 1 hr.
After the dough doubles in volume, punch it down. On working space cut out a piece, a tennis ball-sized. Squeeze into stick, and then start to roll to make a rope on table. The texture of the dough should be now like clay. I was tempted to sculp it to a small buffalo...oh no, I was shaping pretzel here.
Well, you can shape it differently, big or small ones. I opt to do mini pretzels as it easy to dip-and-dress in further steps.
for mini pretzels --> 0.5 cm. diameter, 1.5 feet in length .
for normal size, sold-in-mall pretzels--> 1 cm diameter, 3 feet in length.
Twist into a pretzel shape, put ugly side down. Rest the dough for 20 minutes. If you like dense pretzel, skip resting process.
Baking soda bath
Dip each pretzel into the baking soda solution. Make sure they are well coated. Note that unbathed parts will not be browned and you don’t want that, do you?
Dip into egg white bath. This will act as adhesive and make streusel stick on pretzel skin.
Place in streusel tray; coat pretzel on both sides and press gently.
Place on a greased baking sheet. Sprinkle more with strusel or other nuts of your choice.
Bake in preheated oven for 10 minutes, until browned. You are allowed to take a bite just for tasting.