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Pretzel using Soft Bun Dough

Shaping the Pretzel, this one is portioned into large 100 gram pieces. This is my first time to make one so bear with me. Pinoys do not really eat Soft Pretzels and Aunt Annie's isn't exactly my favorite hang out. Flatten the dough and roll into a long 18-20 inch strip and twist. After proofing for like 25 minutes, boil the dough for around 2 minutes on each side on a brown sugar and baking soda bath, about a couple of tablespoons each on a 3-4 liters of water. Not rolling boil, but slightly simmering, use a large slotted spatula to scoop the dough and onto a dish cloth dusted with cornmeal, then bake. Before baking, you might want to glaze the top with eggwash and seeds of your choice, flax, sesame, poppy etc., Bake at 325 F for 30-35 minutes or until golden brown. I used the Soft Bun dough which i have been harping on these past few blogs only because it is the most versatile dough you can ever make in the kitchen. It makes Pandesal, Dinner rolls, Hotdog buns, Baguettes, Pita, etc., even Bitso or Donuts, and this last experiment proved how really fantastic this dough is. Making a Pretzel out of the same dough you use for your burgers cuts my kitchen time to more than half so i am very pleased. You can see that the buns are baking alongside with the Pretzel and this is only so i can save time. The pretzels bake longer because you want that extra color on the crust. After two weeks of eating the Pretzels, i realized how much weight i added in so i have to stop myself from making them. Once you bite into it, you will definitely finish the whole thing. Forget about self control, it does not exist once the Pretzels come into the picture. Oh well, di na bale. Balik sa tig 30 grams na Pandesal. www.breadmakinglessons.com

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