Hi Bold Bakers!
Recently I made a video making Crazy Dough.
Now Crazy Dough is one dough that you can make so many different breads from, both sweet
and savory, like pizza and even cinnamon rolls.
Last week I used it to make focaccia and this week we are going to use the same dough to
make pretzels.
So let’s get baking.
So let’s start out with our dough.
Now like I said, I did make it in a previous video.
This dough is so simple to make.
You just mix it up by hand and you don’t even need a stand mixer.
The recipe can be found on biggerbolderbaking.com and to make sure you don’t miss out on any
of my other crazy dough episodes, don’t forget to subscribe to my channel.
Okay, now let’s talk dough.
So here it is right here.
Now all you want to do is cut it up into eight even pieces.
Okay, lovely.
Now we’re going to set them aside and we’re going to roll out and shape our first pretzel.
So on a lightly floured surface I’ve got my one piece of dough and I’m just going
to roll it out on my countertop until it reaches around 24 inches or 60 centimeters, a nice
long rope.
Now I know it is kind of hard to get it even.
Don’t worry.
This is all done by hand and done with love.
So just go as slowly as you like and try and get a nice shape on it.
So once it gets nice and long, this is the really fun thing about pretzels, take your
dough, bang it on the counter, and watch it stretch out like this.
Do you see that?
How cool is that?
This is why I love bread making.
And it just naturally, you’ll see that the bread just naturally stretches out itself.
Pretty amazing.
So now mine is nice and long so we’re going to shape it.
Now this is really really simple to do and it’s fun as well so just watch this.
We’re going to take the ends, we’re going to twist them over each other like so, and
then point the little ends on the other side of your pretzel and there you go.
A gorgeous shaped pretzel.
Now don’t worry, I’m going to show you another one.
It’s really simple.
Okay, so that’s our first pretzel done.
Put it onto a tray lined with parchment paper and then we’re going to shape our next one.
This dough is really easy to work with.
Just roll it out.
A little bit of flour on your countertop works well.
Get it to roughly 60 centimeters.
Give it a little bang.
Bang bang bang.
And then twist the ends over on themselves and then take the two little end bits and
stick it to the opposite side of the pretzel.
And there you go.
Gorgeous.
Then onto our tray.
Lovely.
Then just keep on going with the rest of your pretzels.
Now the whole reason that I’m doing this bread series is because I don’t want you
to be intimidated by bread making.
It is so super easy.
And with this one dough I show you how to make focaccia, we do pretzels, cinnamon rolls,
so many different types of breads, so I really hope you watch the whole series and try and
make them.
Here’s a little note about our dough that’s actually really great: it freezes really well.
So if you make it and you have some leftover or you make it and you don’t use it straight
away, pop it into a bag and into the freezer, and then it defrosts and you can use it straight
away.
It’s as good as new.
And I’ve done that before for focaccia and other things like that.
Okay, and there’s my last pretzel.
Now our next step is not actually proofing.
We’re going to boil our pretzels.
This is how they are traditionally made.
Similar to bagels, it gives you that lovely chew on the outside.
So here I have a pot of boiling water and into it I’m going to add some baking soda.
Now the baking soda gives it that lovely outer coating kind of shell.
Then we’re going to take each pretzel and gently lay it into the simmering water.
Now all you want to do is simmer it for around 30 seconds.
And what I like to do is just brush the water over the top so it gets nice and cooked all
the way over.
Now you will notice the pretzels do puff up a little bit in the water and they get nice
and big.
Okay, this is looking great.
Now after 30 seconds, take them out and put them back onto your baking tray.
And then just continue cooking the rest of your pretzels.
And there’s our last one.
Perfect.
Okay, now, pretzels do have a particular shape and if you feel yours lost their shape a little
bit, do not worry.
I’ve got a little trick.
I’m just going to go in and you can just shape them again.
Just pull the holes a little bit bigger just so that you get that lovely pretzel definition,
you know?
Perfect, okay great.
Now lastly, I’m just going to glaze them with a little bit of egg wash so they get
a lovely golden brown color in the oven.
All over.
This will make them look really good.
And then I have some sea salt here.
Nice big chunks of salt.
And I’m just going to generously sprinkle that over.
I love when you get a pretzel and it’s really salty, so I’m going to put on lots of salt.
Gorgeous.
Now I posted that I was making these on Instagram Stories and Anna asked a really good question.
Can you use these as burger buns?
And you totally can.
They will work really well.
And when they bake, you notice that they puff up.
They’re fantastic.
Okay, now these guys are ready to go into the oven.
Bake your pretzels off at 450 degrees Fahrenheit or 225 degrees Celsius for 15 minutes or until
golden brown.
Our pretzels are done and they look gorgeous.
It took no time at all.
It only takes like 15 minutes and they look beautiful.
Now I’m going to crack one open while its still warm and show you what it looks like
on the inside.
Look at that.
Nice and warm, bubbly and soft.
Now of course, best part of the job.
Oh my gosh.
Put a little bit of mustard on these guys and just eat them straight from the oven.
Oh, they’re absolutely delicious.
Now you’re going to have to come back next Sunday because I’m going to show you how
you can take this exact same dough and we’re going to make a savory stuffed bread with
bacon and scallions, garlic, it’s going to be absolutely delicious.
I hope you enjoyed this episode and I will see you back here really soon for more Bigger
Bolder Baking.