Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup Pomazánkové Máslo (Czech-style butter spread)
Special equipment needed:
- Large mixing bowl
- Stand mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let sit for 5 minutes until foamy.
2. Add flour to the bowl and mix until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead the dough.
3. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
4. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
5. In a small bowl, mix together granulated sugar and ground cinnamon.
6. Bring a large pot of water to a boil. Divide the dough into 8 equal pieces and roll each piece into a long rope. Twist each rope into a pretzel shape and drop into the boiling water for 30 seconds. Use a slotted spoon to remove the pretzels and place them on the prepared baking sheet.
7. Brush melted butter over each pretzel and sprinkle with the cinnamon-sugar mixture.
8. Bake the pretzels for 12-15 minutes until golden brown.
9. Serve the pretzels warm with Pomazánkové Máslo dip.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat oven to 450°F.
Serving size:
Makes 8 pretzels.
Nutritional information:
Calories: 470
Fat: 16g
Saturated Fat: 10g
Cholesterol: 43mg
Sodium: 732mg
Carbohydrates: 75g
Fiber: 3g
Sugar: 23g
Protein: 8g
Substitutions for ingredients:
- For the Pomazánkové Máslo dip, you can substitute any type of butter or butter spread.
- You can use bread flour instead of all-purpose flour for a chewier texture.
Variations:
- Add chopped nuts or raisins to the cinnamon-sugar mixture for extra flavor and texture.
- Make savory pretzels by omitting the cinnamon-sugar mixture and brushing the pretzels with garlic butter instead.
Tips and tricks:
- Make sure the water is boiling before adding the pretzels to the pot.
- Use a slotted spoon to remove the pretzels from the water to avoid splashing.
- Brush the pretzels with butter immediately after removing them from the oven for maximum flavor.
Storage instructions:
Store leftover pretzels in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat pretzels in a 350°F oven for 5-7 minutes until warmed through.
Presentation ideas:
Serve the pretzels on a wooden board with the Pomazánkové Máslo dip in a small bowl.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the Pomazánkové Máslo dip for added texture and flavor.
Pairings:
Pair the pretzels with a cold beer or a glass of milk.
Suggested side dishes:
Serve the pretzels with a side of sliced apples or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it becomes smooth and elastic.
- If the pretzels are too tough, try boiling them for a shorter amount of time.
Food safety advice:
Make sure to wash your hands and all surfaces thoroughly before handling food. Use a food thermometer to ensure that the pretzels are cooked to a safe temperature of 165°F.
Food history:
Pretzels originated in Europe in the Middle Ages and were traditionally made by monks as a reward for children who learned their prayers.
Flavor profiles:
The cinnamon-sugar pretzels are sweet and spicy, while the Pomazánkové Máslo dip is rich and buttery.
Serving suggestions:
Serve the pretzels as a snack or appetizer at a party or gathering.
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Region: Czech