“I love A classic pretzel, But rarely it craves them enough to make a lot. Instead, I turn to their easier brother, the Pretzel sandwich. These soft sandwiches are very simple do and have that distinctive pretzel taste, But how They‘Ref Made as soft bread sandwiches, I am In the end easier do and have more uses. THese sandwiches are excellent for sandwiches, which serve with soup, Or even like hamburger sandwiches. To obtain the Best and more authentic taste, normally they would be immersed in a smooth. (But Lye is difficult to get your hands and AND strongLy corrosive, AS It must be used with care and caution.) A Good alternative It is to use in the oven baking soda. By cooking the soda before it is used, the pH Level changes, rotation Shatred BCarkote something Shatred CArbonato, a stronger alkali that is closer lye. Sodium bicarbonate bicarbonate is much less caustic than the liscivia, But It‘S Another irritating, So take care when you handle e Try not to take it on the naked skin. “—Edd Kimber
Small pretzel sandwiches
Fa 6 sandwiches
Baking soda in the oven
- 8 ounce (226 grams) Sodium bicarbonate
Pretzel sandwich dough
- 4 cups (500 grams) Flour for all uses, more for flour
- 2ulation spoons (7 grams) instant yeast
- 3 spoons (9 grams) Kosher salt
- 1⅓ cups plus 3 tablespoons (350 ml) warm water (about 100 ° f/38 ° C)
- 2 spoons (28 grams) not salty butter, melted
- 2 spoons Honey
Soda Bath
- 5 cups (1.2 liters) Water
- 4 spoons (60 grams) Baked bicarbonate in the oven
To hold
- 1 large egg (50 grams), beaten
- Sealed sea salt
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To prepare the baking soda in the oven: align a pan with a sheet and weighs this, noting the number. Add the weight of the pan lined with sheet to the weight of sodium bicarbonate and note that number.
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Distribute sodium bicarbonate in a uniform layer and cook at 350ºF (180 ° C), mixing every 30 minutes, until the weight of sodium bicarbonate has reduced by a third. Normally takes about 2 hours. The finished weight of baking soda in the oven should be about 150 grams. (To verify, weigh the pan with soda while cooking and deducting that weight with the initial weight of the laminated folded pan with not peeked soda.)
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Leave the soda cool, then keep in a sealed container. It marks the container as “baking soda in the oven” so as not to accidentally use it for any normal cooking.
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To prepare the pretzel sandwich dough: place the flour, baking powder and salt in the bowl of a support mixer and whisk to combine. Pour the water, butter and honey and beat with the pasta hook at medium-low speed until a ruffled dough is formed. Scrape the bottom and sides of the bowl and the dough hook. Beat at medium-low speed until the dough is smooth and elastic, about 15 minutes.
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Remove the dough and shape in a ball. Put in a lightly fattened bowl and cover with a plastic wrapping. Put aside for an hour or until it was doubled.
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Cut a piece of parchment paper into 6 (5 inches) square and put on a pan. It inclrates the dough on a slightly floured work surface and divide into 6 portions (about 155 grams each).
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Form each piece of pasta in a clean round and place, seam downwards, on a square of parchment. Vaguely cover the sandwiches with a plastic wrapping or a wet kitchen towel and set aside for 30 minutes or until you inflate.
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Preheat the oven to 400ºF (200 ° C). We cover another pan with parchment paper.
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For soda bathroom: put the water in a saucepan and put on low heat. Gradually add the baking soda to the oven, letting it slowly beat it, since the water will unleash very much if added too quickly. With very low heat water, carefully transfer the sandwiches to the parchment in the water, one or two at a time. Dip the sandwiches for a minute, browsing in half. When the sandwiches are in the water, you will be able to easily detach the parchment squares.
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Use a shaken spoon to carefully lift the sandwiches from the water, transferring them to the new folded pan. Once all the sandwiches have passed through the arch of a firm, brush with beaten egg and use the tip of a sharp knife to cut an “x” on the surface of each sandwich. Sprinkle the sandwiches with flaking sea salt, then move to the oven.
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Cook the sandwiches for 10-15 minutes or until a hot brown cog. Remove from the pan and put aside on a wire rack to cool completely. These will keep 2-3 days in a sealed container. They can also be frozen for 2 months.
