Philadelphia soft pretzels and pretzel bites
Binging with Babish · ♥ 25.4K likes · 532.4K views · 12 min video
Timestamp
Ingredients
Method
Techniques
- 200 g all purpose flour
- 150 g bread flour
- 1½ tsp kosher salt
- 7 g instant dry yeast
- 20 g light brown sugar
- 240 g whole milk
- 2 tbsp melted butter
- 2 cup hot water
Combine the all purpose flour, bread flour, kosher salt, instant dry yeast and light brown sugar.
Add the whole milk and melted butter and mix with the dough hook about 8 minutes, scraping the hook now and then so the dough mixes evenly.
Check gluten development with the window pane test: stretch a small piece; if it does not tear and light shows through, it is ready. If not, keep mixing.
The window pane test
Shape into a smooth ball and let rest and rise at room temperature about an hour in a greased glass bowl.
Divide the dough (647 g) into 8 equal pieces of about 80 g; keep the rest covered so they do not dry out.
Dividing the dough by weight
For pretzels, roll a piece into a rope, stretching from the middle, make one twist, flip it over and press the ends onto the loop.
variation: for bites, roll a rope and cut into pieces about half an inch (the recipe says an inch).
Dip the pretzels and bites in the baking soda solution for 30 seconds; wash the solution off your hands.