Three-Pepper Pretzels
vv666666
MAKES 8 TO 12 PRETZELS
用料
| almond flour | 3 cups (12 oz / 340 g) |
| butter-flavored sprinkles | 2 teaspoons |
| baking powder | 1½ teaspoons |
| xanthan gum | ¼ teaspoon |
| salt | ¼ teaspoon |
| crushed red pepper flakes | 1 teaspoon |
| teaspoon cayenne pepper | ½ to 1 teaspoon |
| ground black or white pepper | ¼ to ¾ teaspoon |
| egg | 2 |
| instant or active dry yeast | 2¼ teaspoons (1 package) |
| warm water (about 95°F, or 35°C) | 2 tablespoons |
| egg wash | |
| egg | 1 |
| water | 1 tsp |
| baking soda | 1/4 tsp |
| toppins | |
| Maldon salt, coarse salt, or pretzel salt (optional) | ½ to 1 teaspoon |
| sesame seeds (optional) | 1 tablespoon |
Three-Pepper Pretzels的做法
-
Preheat the oven to 350°F (177°C), or for crispier pretzels, preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat, then lightly mist the surface with spray oil.
-
In a medium bowl, combine the almond flour, butter-flavored sprinkles, baking powder, xanthan gum, salt, red pepper flakes, cayenne, and black pepper and whisk until well mixed. In a large bowl, whisk the eggs. In a small bowl, stir the yeast and water together until the yeast dissolves, then stir the mixture into the eggs (no need to wait for the yeast to bubble, because it’s only for flavor, not leavening).
-
Add the flour mixture to the eggs and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough.
-
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 to 12 equal portions and form each into a ball. (You may want to oil your hands to prevent sticking.) Gently roll each ball into a strand 10 to 15 inches long and ½ inch in diameter. If the strands split or fall apart, press them back together; if they’re too crumbly to hold together, put the dough back in the bowl and stir in 1 or 2 teaspoons of water. Form each strand into a pretzel shape as shown opposite, then place the pretzels on the prepared pan. They won’t spread, so you can position them fairly close together.
-
Make the egg wash by whisking the egg, water, and baking soda together until frothy, then brush the mixture over the pretzels. Sprinkle the coarse salt evenly over the pretzels, then do the same with the sesame seeds.
Bake for 12 minutes, then rotate and bake for 12 to 18 minutes, until firm to the touch and golden brown.
Immediately transfer the pretzels to a wire rack using a metal or plastic spatula. Let cool for at least 10 minutes before serving.
小贴士
There is no longer one correct way to shape a pretzel. The classic “Holy Trinity” shape created in monasteries centuries ago to feed hungry pilgrims has now given way to pretzel sticks, nubs, and any number of curvy shapes, and pretzels are sold in both crisp and soft styles. Our recipes produce crisp-style pretzels, and they can be made in any shape you like. The photos offer a few examples, but the main thing to know is that you should apply gentle but firm pressure to extrude the dough into a length that can then be gently curved or bent. Rub a small amount of vegetable oil onto your work surface (just a light coating) to facilitate the process and to keep the dough from sticking. Work with the dough slowly until you master your own method, but don’t worry if the dough splits or breaks as you shape it—you can always press or squeeze it back into shape. If the dough crumbles, use wet fingers to paste it back together. It won’t take long for you to master the shaping and, once you do, you can make pretzels in any shape and size.
