6 Things about Pretzels That Will Make Your Mouth Water

Here are somethings that that you may or may not know about pretzels.

The Baldies

That’s what you call the pretzels when you don’t add salt to them.

Don’t worry they are just as amazing if not more.

Treat for the kids

They were invented by a monk in Europe who used to give them to the kids as treat for their prayers.

The shape is actually represents the arms crossed in prayer.

“Tying the Knot” came from pretzels.

Due to the shape, the phrase “tying the knot” comes out straight from pretzels.

There is a very large pretzel out there

Yes there is a pretzel that is 29 feet, 13 feet wide and weighs about 1,728 pounds.

Think of how delicious it would be!

It’s a favorite

An average US citizen eats about 2 pounds of pretzels a year while people in Pennsylvania eat 12 pounds per year.

Since listening to al about pretzels may have you craving for some, here is how you can bake them at home.

Mall Pretzels.

Ingredients

  • Active Dry Yeast: 1 package (хлебопекарные дрожжи)
  • Brown Sugar: 2
  • Salt: 1 1/8 Teaspoon
  • Warm Water: 1 ½ Cups
  • All-purpose Flour: 3 Cups
  • Bread Flour: 1 cup
  • Warm Water: 2 Cups
  • Baking Soda: 2 Tablespoons
  • Melted Butter: 2 Tablespoons
  • Coarse Kosher Salt: 2 Tablespoons

Procedure

  1. Add the yeast for baking, brown sugar, salt and 1 ½ cups of water in a large mixing bowl.
  2. Now add in some flour.
  3. Now take the dough out and turn it on a floured surface. Knead it for about 8 minutes till it’s smooth, soft and elastic.
  4. Now place it in a greased bowl and cover it up. Leave it aside for about an hour till it is twice its size.
  5. Take an 8-inch square pan add 2 cups of warm water and baking soda in it.
  6. Line up 6 parchment lined baking sheets.
  7. After the dough rises have it cut into 12 pieces.
  8. Roll them up into 3 foot long ropes and you want them to be as thin as pencils or thinner.
  9. Now have it twisted into the pretzel shape and then dipped into the baking soda solution.
  10. Now place them on the backing sheets covered with parchment and leave them to rise for about fifteen to twenty minutes.
  11. Leave the oven to preheat for 450 degrees F.
  12. Bake the pretzels until they are golden brown for about 8 to 10 minutes.
  13. Brush them with melted butter and sprinkle the coarse salt over it or garlic salt or cinnamon sugar.

Tip: when you are rolling the strips into ropes, have them about half the length you want them to be.

Keep them aside while you roll the rest of the strips.

By the time you are done with all of them, it will be ready to be rolled further.

Use one baking sheet for at least 2 pretzels.

A 3-foot pretzel rope will make about an 8-inch in diameter of pretzel.

Yeast, Its Types and Oh! Some Toast!

Yeast is the king of baking art. If you have to bake breads or cakes, nothing does it better than yeast. It is majorly used around the globe for leavening baked products.

When we talk about yeast as a baking agent for bakery goods, there is always a question mark in our heads about the types of yeast available in market.

So, to ease the confusion, we will talk about different types of yeast used for baking and the major differences between them.

Types of Yeast (details)
It usually comes in two major forms. The two types have different nature keeping in view the usage and storage methods.

  • Fresh Yeast
  • Dry Yeast

Fresh Yeast

Fresh yeast is used in different parts of the world by professional bakers for commercial as well as domestic baking purposes.

It is moist in nature and has a soft condition. In order to make good use of fresh yeast, it is necessary to store it in a refrigerator till cool or even frozen. The reason behind refrigerating fresh yeast is its fragile state.

Due to its moist nature, fresh yeast readily multiplies when it is fed with sugar. It is also commonly known as cake yeast or compressed yeast.
Fresh yeast has a pale beige appearance. It is usually available in the form of dormant granules and has a stronger smell compared to dry yeast.

Dry Yeast
When fresh yeast is dried up of all the moisture, dry yeast is formed. This type of yeast has a much longer storage life in comparison to fresh yeast.
It is important to keep dry yeast away from heat, light and moisture after opening for usage.

Let’s look at the recipe for zwieback toast which is commonly fed to teething babies. These sweetened toast slices attain a lovely taste and fine texture with the use of yeast.

Ingredients

• 4 cups flour
• 6 tablespoons sugar
• 1 ¼ teaspoon salt
• 2 ½ teaspoons yeast
• ½ -1 teaspoon ground cinnamon
• 1 cup warm milk
• ¼ – ½ teaspoon ground nutmeg
• 1 egg
• 4 tablespoons butter
• ¼ cup sugar for topping

Procedure

1. Take a bowl and make a batter of the listed ingredients except cinnamon sugar.
2. Mix the whole batter till a smooth and sticky dough is formed.
3. Place the dough in covered state to rise for about 2 hours.
4. When the dough rises well, divide it into two halves.
5. Shape each half of dough into a log shaped form.
6. Cover the logs and leave them to rise for about 80-90 minutes.
7. Bake the log-shaped bread for 20-24 minutes with a temperature of 190-degree Fahrenheit in the center.
8. Remove the bread after baking and cool it on a shelf overnight (without covering).
9. Cut the bread loaves into ½ inch slices on the next day.
10. Bake the sliced loaves for 1 hour at 200-degree Fahrenheit until they get crispy and dry.
11. Cool them at room temperature.

This is a very easy way to prepare a toast with yeast and there are many more that you can try.

Happy baking!