Nestled Pretzel on Mature Dough
Baking and Desserts | Kazakhstani cuisine
⏳ Time
2 hours + 1 day
🥕 Ingredients
9
🍽️ Servings
20
Description
This recipe is taken from the book 'For Joy! Wonderful Dishes for the Easter Table from Chefs Across America.'
Ingredients
- Wheat Flour - 1½ kg
- Dry yeast - 1.1 oz
- Water - 18 fl oz
- Salt - 1.1 oz
- Chicken Egg - 3 pieces
- Sugar - 1.1 oz
- Butter - 3.5 oz
- Sesame bun - to taste
- Coarse Salt - to taste
Step by Step guide
Step 1
First, knead the mature dough. In a bowl, place 500 grams of flour. Rub 10 grams of yeast into it using your fingertips. Add 10 grams of salt and 350 ml of water, and mix well with a bench scraper until smooth. Transfer the dough to a work surface and knead it for 10 minutes.
Step 2
Lightly dust a bowl with flour, place the dough in it. Cover with plastic wrap and let it rise at room temperature for 6 hours. For best results, refrigerate overnight, or for 24–36 hours.
Step 3
Preheat the oven to 482°F. Whisk 2 eggs with a pinch of salt. Combine them with flour, yeast, sugar, milk, water, butter, 20 grams of salt, and the mature dough. The resulting dough should be very stiff. Cover the bowl with a towel and let it rise for 1 hour.
Step 4
Divide the dough into twenty equal pieces of 120 grams each. Roll each piece into a rope measuring 60-70 cm in length. Shape into a pretzel.
Step 5
Place the pretzels on parchment paper. Brush with the remaining beaten egg. Let them rise for 40–60 minutes. Brush the pretzels again with egg, and sprinkle with sesame seeds or coarse salt. Gently press the topping into the dough.
Step 6
Place the baking sheet in the oven. Reduce the temperature to 428°F. Bake for 10–12 minutes. Cool on a wire rack.
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