Pretzel

Ingredients:

Dough:

690 g All-purpose flour

350 ml Water (lukewarm)

10 g Yeast

6 ml Malt extract

8 g Salt

Bath:

40 g Baking soda

1.5 L Water

Topping:

Coarse salt

Method:

Begin by pouring lukewarm water into a mixing bowl. Add yeast, salt, malt extract, and flour to the bowl.

Using the hook attachment, mix the ingredients on low speed until the dough comes together. This typically takes about 5 minutes at speed 2.

Before weighing and shaping the pretzels, prepare the baking soda bath. 

Add baking soda into water and bring it to a boil, reduce the heat and let it simmer on a low heat till the pretzel are ready for the bath.

Since there is no resting time for this dough, the shaped pretzels go directly into the bath.

After kneading the dough for 5 minutes, transfer it to a work surface. Divide the dough into 8 equal pieces, each weighing approximately 134 grams.

Take one dough piece and roll it into a 60cm-long rope. Lift both ends to create a U shape, then cross the ends over each other, forming a twist. Twist one more time, bringing the twisted ends down and pressing them onto the bottom of the U to shape the classic pretzel. Repeat these steps for the remaining dough pieces. 

Once the baking soda and water mixture has reached a boiling point, lower the heat to a simmer. This step ensures that the bath is at an optimal temperature for imparting the characteristic flavor and color to the pretzels. Once your pretzels are shaped and prepared, immerse them in the simmering baking soda bath for about 30-45 seconds before transferring them to the baking sheet.

As we immerse two pretzels at a time in the bath, there's a chance the exterior could dry out when placing the last one on the baking tray. To prevent this, take some bath water and brush it over the top of the pretzels. Sprinkle coarse salt on them immediately to ensure it sticks. Score a few parts of each pretzel before placing them in a preheated oven at 200°C for 25 minutes.

Enjoy.

Ingredients:

Dough:

200 g All-purpose flour

105 g Yogurt

20 ml Water

8 ml Olive oil

3 g Salt

Topping:

Creme fraiche

Gruyère cheese

Red onion

Bacon

Rocket

Method:

Combine all the ingredients for the dough in a bowl and knead for a minute, just enough to bring the dough together. Cover it with plastic and let it rest for 5 minutes. Afterward, knead for an additional 2 minutes and divide the dough into 2 pieces. Allow them to rest for another 5 minutes, then roll each piece out as thin as possible. Place the rolled dough on a baking tray lined with parchment paper, prick it with a fork, and spread creme fraiche on top, followed by gruyere, diced bacon, and thinly sliced red onion. Bake in a preheated oven at 180°C for 10-12 minutes. Garnish with rocket.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/wsy7BFCdEeI

Enjoy.

Ingredients:

Dough:  

250 g Flour

5 g  Instant yeast

30 g  Sugar

2 Whole eggs

4 g  Salt

120 g Butter (Room temperature)

90 ml Buttermilk

1 g allspice

Nuts and fruits mixture:

40 g Brown sugar

150 ml Dark rum 

30 g Walnut 

30 g almond

30 g Hazelnuts

30 g Pistachio

50 g Raisins  

60 g Prunes

50 g Dried apricot  

10 g Candied Orange zest 

Almond paste:

250 g Almond meal

30 g honey

5ml  Almond extract

25 g glucose

80 ml water

300 g sugar

Method:

To make the nuts mixture, first roast your nuts at 185C for 5 minutes, chop them roughly and pour them into a plastic container, add raisins, chopped apricot, prunes, candied orange zest, brown sugar, and rum. mix them, put the lid on and place it in the refrigerator for at least a week. Mix them once in a while. remember to sieve them before adding them to the dough.

To make the almond paste, bring water and sugar to a boil and let it reach 121C.

Add almond meal to a stand mixer, add hot syrup and start mixing on medium speed.

Add glucose, honey, and almond extract and continue mixing. Scrape down the sides and the bottom of the bowl a few times.

Repeat the process until you get a soft and smooth paste.

knead it, roll and wrap it in plastic wrap and place it in the refrigerator.

Here is the video=== Check it out

https://youtu.be/Tz1vdrbD_WE

To make the dough, add yeast, salt, allspice, and sugar to the flour and set them aside.

In a stand mixer, mix buttermilk and eggs on a low speed for a few minutes, add dry ingredients and continue mixing. when the ingredients are well-combined, switch to medium speed and continue mixing for 15 minutes.

Scrape the bottom and the sides of the bowl as you go.

Add butter and mix for 10 minutes, don't forget to scrape the sides.

When the dough is completely developed, add the sieved nut and fruit mixture and continue mixing for 2 minutes. Cover it with plastic wrap and let it rest for one and a half an hour at room temperature.

Flatten the dough and divide it in half, and shape them into a tight ball. cover with plastic wrap and let it rest for 15 minutes.

Sprinkle some flour on your working surface and flatten the dough with your hands, shape each almond paste portion(180g) into a log and place it in the middle and fold the dough over, pressing the edges to seal it to the dough underneath.

place them on a baking tray lined with parchment paper and cover them with plastic wrap, let them rise for another one and a half an hour.

Bake them in a preheated oven at 180C for 45 minutes.

Remove them from the oven, brush them with butter and dust them with powdered sugar.

Transfer them to a rack to cool down.

Put them in a plastic bag or wrap them with plastic wrap and keep them outside for 10 days, you can also freeze them.

Enjoy.