VictorCoelho
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Aqui vai uma receita que ainda não fiz prq o melhor é usar soda caústica ao invés de bicarbonato mas eu ainda não tive coragem.
Até prq tbm não sei qual soda cáustica usar (food grade).
Mas ainda tomo coragem.
Esta receita é do Beersmith e vejo em fóruns que muitos fizeram gostaram.
Nada como um bom pretzel para acompanhar uma boa cerveja gelada!
Este ano estarei em Munich para o Oktoberfest!!!!....me deliciando com pretzels, salsichas e claro, aquela cerveja!
Soft Pretzels: A Recipe for Bavarian Pretzels
by BRAD SMITH on MAY 3, 2008 · 17 COMMENTS
Nothing goes better with a cold homebrewed beer than a big soft pretzel fresh from the oven! Today were going to set homebrewing aside and look instead at a recipe for large, Bavarian beer pretzels . Below is a recipe Ive used for years to create delicious pretzels at home:
Soft Pretzel Recipe makes one dozen large pretzels:
1 packet active dry bread yeast
1 cup warm water
2 tablespoons soft butter or margarine
2 3/4 cups bread flour
1/2 teaspoon salt
1 tablespoon sugar
5 teaspoons baking soda (for glazing)
Coarse salt (if desired)
Instructions:
Soft Pretzels: A Recipe for Bavarian Pretzels
Bom proveito!!!
Até prq tbm não sei qual soda cáustica usar (food grade).
Mas ainda tomo coragem.
Esta receita é do Beersmith e vejo em fóruns que muitos fizeram gostaram.
Nada como um bom pretzel para acompanhar uma boa cerveja gelada!
Este ano estarei em Munich para o Oktoberfest!!!!....me deliciando com pretzels, salsichas e claro, aquela cerveja!
Soft Pretzels: A Recipe for Bavarian Pretzels
by BRAD SMITH on MAY 3, 2008 · 17 COMMENTS
Nothing goes better with a cold homebrewed beer than a big soft pretzel fresh from the oven! Today were going to set homebrewing aside and look instead at a recipe for large, Bavarian beer pretzels . Below is a recipe Ive used for years to create delicious pretzels at home:
Soft Pretzel Recipe makes one dozen large pretzels:
1 packet active dry bread yeast
1 cup warm water
2 tablespoons soft butter or margarine
2 3/4 cups bread flour
1/2 teaspoon salt
1 tablespoon sugar
5 teaspoons baking soda (for glazing)
Coarse salt (if desired)
Instructions:
- In a large mixing bowl, combine 1 cup warm water and packet of yeast.
- Mix in 1-1/2 cups of flower, the 2 tblsp margarine, 1/2 tsp salt and tblsp sugar. Beat the entire mixture for 3 minutes to mix well.
- Slowly mix in the remaining 1-1/4 cups of flour, and knead dough until all of the flour is mixed in and dough loses its stickiness.
- Set aside in bowl, and let it rise until dough reaches approximately double its original size.
- Divide dough into twelve approximately equal pieces. Using your palms, roll each piece into 18″ lengths about pencil thickness. Loop and twist the lengths into pretzel shapes and place on a greased baking sheet. Allow pretzels to rise again until they approximately double in girth.
- Preheat oven to 475 degrees, and ready a boiling solution of 4 cups of water, and the 5 tsp of baking soda in a shallow non-aluminum (note aluminum may react with baking soda).
- With a plastic spatula, carefully lift each pretzel from the sheet and lower it into the boiling baking soda solution for 15-20 seconds. This will glaze the pretzels once you bake them.
- Sprinkle the pretzels with coarse salt (if desired, theyre great without salt as well), and bake approximately 7-10 minutes until browned. Serve warm, topped with mustard or cheese, and a pint of your favorite beer.
- There is nothing more wonderful than a fresh hot pretzel with a nice cold homebrew!
Soft Pretzels: A Recipe for Bavarian Pretzels
Bom proveito!!!