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By Andrea Slonecker
Here is a new twist on an previous favourite: pretzels hot from the oven. DIY bakers could make their very own crunchy, chewy, savory, or candy artisan pretzels with this number of 50 recipes that imagines each option to form, fill, and most sensible them. listed here are the conventional types in addition to novel creations reminiscent of Philly cheesesteak pretzel wallet and fried pretzel with cinnamon sugar. extra giant dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce increase the common-or-garden pretzel to dinner-table fare as this tantalizing cookbook takes a adored daily snack to the subsequent point of culinary creativity.
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Additional info for Pretzel Making at Home
Example text
To make the Butter Block: Beat together the butter and flour in the bowl of a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl once or twice, until it forms a smooth mass. This should take less than a minute; you want to make the butter pliable, without beating air into it or melting it. Spread the butter between two large sheets of plastic wrap and use a rolling pin to shape it into an 8-by-9-in/20-by-23-cm rectangle, pushing the butter to the corners and forming straight edges.
5-by-43-cm rimmed baking sheets with parchment paper; set aside. Turn the dough out onto a lightly floured work surface and firmly press it down to deflate. Cut it into four equal portions. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Gently pat the dough down with your fingertips and then use a rolling pin to flatten it out to an 8-in/20-cm square. Lightly dust the rolling pin and the dough with flour if the dough is sticky. Gently pull and stretch the dough, using your hands to form straight edges and sharp corners.
Use a pizza wheel or knife to cut the dough in half through the center, and then cut each half into six triangles for a total of twelve triangular strips of dough. Spread a thin smear of mustard at the base (the widest part) of each triangle. Place a cocktail frank over the mustard and roll it up in the dough, gently pushing in the tip to seal. Place the pretzels on one of the prepared baking sheets with the points tucked under, and cover them with damp towels. Repeat this process with the remaining dough and franks, arranging the pretzels at least 2 in/5 cm apart.