Food recipes
SOFT RYE PRETZELS
SOFT RYE PRETZELS
Ingredients:
½ cup rye flour
1 tablespoon sugar
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 cup warm water (105° to 115°F)
1 teaspoon salt
¼ cup baking soda
Directions:
Coarse salt
IN A BOWL, combine ½ cup of the all-purpose flour, the rye flour, sugar, yeast, and
warm water. Mix with a spoon until smooth. Let stand 15 minutes to proof the yeast.
In a food processor, combine the remaining 2 cups all-purpose flour and the salt. Pulse
one or two times just to mix. Add the yeast mixture to the flour mixture and process
until the dough spins around the bowl about 25 times. Add ¼ to ½ cup more water if
necessary to make a soft and supple dough.
Turn the dough out onto a lightly greased work surface, shape into a ball, cover with
an inverted bowl, and let rise until puffy, 15 to 30 minutes.
Line a baking sheet with parchment paper. Divide the dough into 12 equal parts. Shape
each into a strand about 20" long and twist into a pretzel shape. Place on the baking
sheet. Let rise until puffy, about 30 minutes.
Meanwhile, preheat the oven to 400°F.
Combine the baking soda with 6 cups water in a large skillet and bring to a boil. Using
a pancake turner, carefully lift the pretzels, one at a time, off the baking sheet and
lower into the boiling water. Cook about 15 seconds. Using a slotted spoon, lift the
pretzels from the water and return them to the parchment-lined baking sheet. Sprinkle
lightly with coarse salt.
Bake the pretzels until golden, about 20 minutes. Transfer to a rack to cool. Serve
warm.
soup
YAM AND SWEET ONION SOUP
THIS SMOOTH, SIMPLE SOUP CAN BE VEGETARIAN IF YOU USE VEGETABLE BROTH IN PLACE
OF THE CHICKEN STOCK. IF YOU USE COOKED YAMS, IT IS EVEN QUICKER TO MAKE. I AVOID
USING CANNED YAMS, AS THEIR FLAVOR DOESN’T COME CLOSE TO FRESH ONES. THOUGH
THEY HAIL FROM DIFFERENT BOTANICAL FAMILIES, YAMS OR SWEET POTATOES WILL YIELD
SIMILAR RESULTS HERE.
Makes 6 servings
Ingredients:
½ cup rye flour
1 tablespoon sugar
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 cup warm water (105° to 115°F)
1 teaspoon salt
¼ cup baking soda
Directions:
Coarse salt
IN A BOWL, combine ½ cup of the all-purpose flour, the rye flour, sugar, yeast, and
warm water. Mix with a spoon until smooth. Let stand 15 minutes to proof the yeast.
In a food processor, combine the remaining 2 cups all-purpose flour and the salt. Pulse
one or two times just to mix. Add the yeast mixture to the flour mixture and process
until the dough spins around the bowl about 25 times. Add ¼ to ½ cup more water if
necessary to make a soft and supple dough.
Turn the dough out onto a lightly greased work surface, shape into a ball, cover with
an inverted bowl, and let rise until puffy, 15 to 30 minutes.
Line a baking sheet with parchment paper. Divide the dough into 12 equal parts. Shape
each into a strand about 20" long and twist into a pretzel shape. Place on the baking
sheet. Let rise until puffy, about 30 minutes.
Meanwhile, preheat the oven to 400°F.
Combine the baking soda with 6 cups water in a large skillet and bring to a boil. Using
a pancake turner, carefully lift the pretzels, one at a time, off the baking sheet and
lower into the boiling water. Cook about 15 seconds. Using a slotted spoon, lift the
pretzels from the water and return them to the parchment-lined baking sheet. Sprinkle
lightly with coarse salt.
Bake the pretzels until golden, about 20 minutes. Transfer to a rack to cool. Serve
warm.
soup
YAM AND SWEET ONION SOUP
THIS SMOOTH, SIMPLE SOUP CAN BE VEGETARIAN IF YOU USE VEGETABLE BROTH IN PLACE
OF THE CHICKEN STOCK. IF YOU USE COOKED YAMS, IT IS EVEN QUICKER TO MAKE. I AVOID
USING CANNED YAMS, AS THEIR FLAVOR DOESN’T COME CLOSE TO FRESH ONES. THOUGH
THEY HAIL FROM DIFFERENT BOTANICAL FAMILIES, YAMS OR SWEET POTATOES WILL YIELD
SIMILAR RESULTS HERE.
Makes 6 servings
Printed from https://recipe.bluelayer.org/recipe/70536/soft-rye-pretzels