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9/22/14

Pumpkin Cream Cheese Pretzels

Recently I did a Test Kitchen video making pretzels using Auntie Anne's Home Baking Kit. I filled the pretzels with a pumpkin cream cheese filling that was both easy and delicious. The dough process was much like any bread making process from scratch. The actual pretzel making process was a lot of fun. I may have struggled in the beginning, but as I kept going I found my own little flare that wouldn't steer me wrong. The twisty! I'm pretty sure that Auntie herself would deem me Couture Pretzel Maker Extraordinaire. Either way, it was a lot of fun and would be perfect to make with all of the family. Next time I'll do sweet and savory, I love cheddar cheese filled pretzels! It's a Philly curse! In my elementary school, soft pretzels with cheese whiz and mustard were sold after lunch for 50 cents! As a matter of fact, my last college before transferring also sold soft pretzels in the bookstore. They also sell them at most gas stations and corner stores...

Anywho, the baking kit definitely brought the AMAZING flavor of Auntie Anne's right to my kitchen. But, if you'd rather go from scratch, here's a great recipe from Alton Brown. To the Test Kitchen video, click below.






Homemade Soft Pretzels

Total Time:1 hr 55 min
Prep: 30 min
Inactive: 1 hr
Cook: 25 min
Yield:8 pretzels
Level:Intermediate

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt


Directions



  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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Here are pictures from the pretzels that I made using the baking kit.










*Couture in a Cupcake*

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