Shape each piece into an oval about 7 inches long, pinching any seams closed with your fingers and rolling them to the underside of the loaf. To make large loaves, divide the dough into 2 equal pieces.Turn the risen dough out onto a clean, unfloured surface like a Roul'Pat.Line a large baking sheet with parchment paper.Let the dough rise for about 1 hour, until doubled in size.Spritz or grease a piece of plastic wrap and cover the bowl.Spritz a large, clean bowl with cooking spray or grease lightly with vegetable oil and place the dough inside.Knead the dough on a floured surface for about 5 minutes, until smooth and tacky but not sticky.Stir in the warm water and vegetable oil until a soft dough forms.Whisk the flours, brown sugar, yeast, and salt together in a large bowl to break down any lumps.I’m still pining to make a homemade version of the elusive pretzel ice cream cone, but for now, at least I’ve got pretzel bread. A Central Pennsylvanian eats six pounds annually. Other pretzel powerhouses like Snyder’s of Hanover, Snyder’s of Berlin (formerly related, now separate companies), Utz, and Martin’s are still in business throughout the state.Īs I discovered in an old Gourmet article when researching Classic Snacks, a typical American eats two pounds of pretzels per year. Pretzels, by the way, are a distinctly Pennsylvanian snack– Julius Sturgis, the first commercial pretzel factory in the U.S., is still in business in Lititz, PA. If you’re already boiling up two quarts of liquid to make the bread, why not dunk two loaves instead of just one?) Photo: Casey Barber (It’s also more efficient to make at least two loaves at once, because each needs to be poached in a baking soda solution to give the pretzel bread its signature shiny brown crust. It seems like a lot of dough when you’re kneading it, but rest assured that you’ll be glad you baked more than one loaf when it comes to eating your work. The pretzel bread recipe below is a close adaptation of the soft pretzel recipe from Classic Snacks Made from Scratch, but I’ve made it a little sturdier with the substitution combination of bread flour and white whole wheat flour. You’re making an oval: one and done.įor beginning pretzel makers who’ve never gone through the process of kneading, rising, shaping, proofing, poaching, and baking, making pretzel bread gets them into the groove without the extra manipulation.īeginning bread makers get a soft, unfussy dough to work with, boosting their confidence to try goopier doughs like ciabatta and (eventually) sourdough breads. With a larger loaf shape, you’re not stuck at the counter, molding small pieces of dough into different shapes.
Photo: Casey Barberīut here’s the deep, dark secret: making pretzel bread is much easier than shaping, twirling, and poaching smaller pretzels. Tiny, adorable nuggets for dunking into homemade honey mustard, yes.
PRETZEL ROLLS FULL
So it’s a little astonishing to realize that until this month, I’d never ventured into making full loaves of pretzel bread. There are three different pretzel recipes in Classic Snacks Made from Scratch, for Pete’s sake. Whether it’s the crunchy, tooth-crushing texture of a hard Snyder’s sourdough or the cushy, doughy insides of a fresh-from-the-oven soft pretzel, the fine layer of salt against the lacquered outer crust gets me every time. Since the day I first sunk my teeth into a chewy, warm pretzel from the Hot Sam counter at the Richland Mall (RIP), I’ve maintained a lifelong love affair with the crusty carb.
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