Pretzel Bread

Grams/ Weight Measurement
Yield = 4 loaves or 4 pretzels

10 g warm water
3 g instant dry yeast
3 g brown sugar
3 g honey
80 g Nextjen All Purpose Baking Blend (flour)
75 g hot water
1 g salt
2 g baking powder
1 g ground mustard powder (optional)
2 g grainy mustard (optional)

Make a sponge by mixing the warm water, yeast, sugar and honey, and let rise for 5 minutes.
In a mixer, using the paddle attachment, mix flour, hot water, salt and baking powder for 3 minutes.
Add the yeast sponge to the flour mixture and mix for 2 minutes.
Add mustards (if using) and mix until incorporated.
For loaves:
Roll dough on sweet rice flour and shape into small 6” loaves, then score.
For pretzels:
Roll into a 20 cm (10”) long skinny roll and twist into a pretzel shape.
Lower into a pot of boiling water with 15 ml of baking soda dissolved in it.
Cook until they rise and float, less than 1 minute.
Drain and place on a cornmeal dusted tray and let proof for 30 minutes.
Bake at 350°F for 15-20 minutes.

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Cups / Imperial Measurement
Yield = 4 loaves or 4 pretzels

2 tsp warm water
1/2 tsp instant dry yeast
1/4 tsp brown sugar
1/2 tsp honey
1/2 cup Nextjen All Purpose Baking Blend (flour)
1/3 cup hot water
1 pinch salt
1/4 tsp baking powder
2 pinches ground mustard powder (optional)
1/4 tsp grainy mustard (optional)

Make a sponge by mixing the warm water, yeast, sugar and honey, and let rise for 5 minutes.
In a mixer, using the paddle attachment, mix flour, hot water, salt and baking powder for 3 minutes.
Add the yeast sponge to the flour mixture and mix for 2 minutes.
Add mustards (if using) and mix until incorporated.
For loaves:
Roll dough on sweet rice flour and shape into small 6” loaves, then score.
For pretzels:
Roll into a 20 cm (10”) long skinny roll and twist into a pretzel shape.
Lower into a pot of boiling water with 1 tbsp of baking soda.
Cook until they rise and float, less than 1 minute.
Drain and place on a cornmeal dusted tray and let proof for 30 minutes.
Bake at 350°F for 15-20 minutes.

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