Friday, February 13, 2009


Remember when I discovered the best bread recipe ever? Me too. I've been wanting to try it out and make pretzels for a while, and finally did it today. Success! Did you know that in order to get the brown crust on the outside of pretzels, that they should be boiled (like bagels), in water that has baking soda in it? I was skeptical, but it works. These taste like pretzels. Be sure not to boil them too long (just a few seconds!) or else the resulting pretzels will be fairly flat and kind of soggy. Keep them small as well, the dough is easier to manage that way. 

Oh, and sorry for the lack of posts this week. I got the worst stomach bug in the history of the universe and was completely out of commission for 3 days, then took a train back to Philly (7 hours, yuck) and had a doctor appointment yesterday that took up most of the day. The good news is that I am recovered from my sickness, and my leg is looking good. I'm still slow, but getting better! I'll be back on my bike again soon, and much happier. 

Recipe originally found here, reposted here and here in different forms

2/3 c milk, warmed to 115 degrees
2 T sugar plus 1 t
1 packet yeast
2 eggs
2 T oil
1 t cider vinegar
1/2 t salt (plus more for salting the tops)
1 1/2 t xanthan gum
2 T potato starch
1/2 c rice flour
1/2 c sorghum flour
1/2 c tapioca starch
2 T teff flour

6 c water
2 T baking soda

Mix together the warm milk, 1 t sugar, and yeast and let sit for 5 minutes until puffy. Beat the eggs, add the oil and vinegar, and beat to combine. Add the rest of the ingredients except the water and baking soda. Beat for a few minutes until smooth. Drop by teaspoonfuls onto parchment paper, or pipe into lines to make pretzel sticks. Set in a warm place to rise about half an hour. 

After your pretzel shapes have risen, bring a pot of water to boil and preheat the oven to 375. Add the baking soda to the water (fizzy!!!). Now you have two choices. You can cut the parchment paper around your shapes, and drop them into the water with the paper attached, which I would reccomend, or you could scrape them off the parchment paper carefully and slide them into the water. Whichever way you do it, only let them be in the water for 10-15 seconds a side. Only do one at once, and when you take them out of the water, sprinkle them with salt. 

Once all the pretzel pieces have been boiled, bake them 15 minutes, then remove immediately to a cooling rack and let cool. 

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