Alton Brown Makes Soft Pretzels | Good Eats | Food Network

Summary

In this video, the host transforms a classic bagel recipe into soft pretzels by adding melted butter and adjusting water quantity and temperature. After mixing with flour, yeast, sugar, and salt, the dough is kneaded until smooth. It then rises, is portioned, and shaped into pretzels. They're boiled in a baking soda solution to achieve a chewy texture, glazed with egg wash for color, and baked to golden brown perfection at 450 degrees for 14 minutes.

Takeaways

• 🥯 **Adaptation of Bagel Recipe**: The recipe for soft pretzels is adapted from an old bagel recipe.
• 🧈 **Addition of Butter**: Two ounces of unsalted melted butter are added to the dough.
• 💧 **Water Adjustment**: The recipe calls for more water, specifically one and a half cups heated to 115 degrees Fahrenheit.
• 🍬 **Sugar and Salt**: One tablespoon of sugar and two teaspoons of kosher salt are included in the yeast mixture.
• 🧪 **Yeast Activation**: A package of active dry yeast, equivalent to two and a half teaspoons, is used to activate the yeast.
• 📏 **Flour Measurement**: Twenty-two ounces of all-purpose flour, or about four and a half cups, are weighed out for the dough.
• 🔁 **Kneading Process**: The dough is mixed at low speed until it comes together, then at medium speed for four to five minutes to develop gluten.
• 🌡️ **Rising Time**: The dough is allowed to rise in a warm place (70 degrees Fahrenheit) for one hour until it doubles in size.
• ✂️ **Dough Portioning**: The dough is divided into eight equal portions, each weighing four and a half ounces.
• 🍞 **Shaping the Pretzels**: Each portion is shaped into a 24-inch long rope and then formed into the classic pretzel shape.
• 💧 **Moisture Maintenance**: Tea towels and water spritzes are used to keep the shaped pretzels damp before baking.
• 🥣 **Boiling and Soaking**: Pretzels are briefly boiled in a solution of water and baking soda to gelatinize the starches and achieve the characteristic pretzel texture.
• 🥚 **Egg Wash**: An egg yolk mixed with water is used as an egg wash to add color and help the salt adhere to the pretzels.
• 🔥 **Baking Time and Temperature**: The pretzels are baked at 450 degrees Fahrenheit for 14 minutes, with the pans rotated halfway through the baking process.

Q & A

What is the main ingredient adapted in the recipe to create a soft pretzel-like bread?

The main ingredient adapted is an old bagel recipe, with the addition of two ounces of unsalted melted butter and more water.

How much water and at what temperature should it be added to the recipe?

One and a half cups of water heated to around 115 degrees Fahrenheit should be added.

What are the other ingredients added to the water besides the butter?

One tablespoon of sugar, two teaspoons of kosher salt, and one package (two and a half teaspoons) of active dry yeast are added.

How much flour is used in the recipe and what type is it?

The recipe calls for 22 ounces of all-purpose flour.

What method is used to combine the ingredients in the mixer?

The ingredients are combined using a mixer with a hook attachment, starting at low speed and then increasing to medium for four to five minutes.

What is the desired texture of the dough after mixing?

The dough should be smooth and satiny, almost like a matte finish, and should come away in a ball.

How long should the dough rise and at what temperature?

The dough should rise for one hour in a warm place, ideally around 70 degrees Fahrenheit.

How many portions should the dough be divided into and what is the weight of each portion?

The dough should be divided into eight portions, each weighing four and a half ounces.

What is the target length for the shaped pretzel dough before forming the traditional pretzel shape?

The target length for the shaped pretzel dough is 24 inches.

How is the pretzel dough prepared for boiling and what is the purpose of this step?

The pretzel dough is dipped in boiling water with baking soda for 30 seconds to gelatinize the starches and prepare it for baking.

What is the purpose of the egg wash applied to the pretzel dough before baking?

The egg wash, made from one egg yolk thinned with a tablespoon of water, is applied to give the pretzel a golden brown color and to help the salt stick to the surface.

At what temperature should the pretzels be baked and for how long?

The pretzels should be baked at 450 degrees Fahrenheit for 14 minutes, with the pans rotated halfway through the baking time.

Outlines

00:00

🥐 Making Soft Pretzels

The script describes a process of adapting a bagel recipe to create soft pretzels by adding two ounces of unsalted melted butter and increasing the water to one and a half cups heated to 115 degrees. The dough is prepared with one tablespoon of sugar, two teaspoons of kosher salt, and one package of active dry yeast. After mixing, the dough is allowed to rise for one hour in a warm place. The dough is then portioned into eight equal pieces, shaped into a rectangle, rolled into a tight cylinder, and formed into the pretzel shape. The pretzels are then boiled in a solution of water and baking soda for 30 seconds before being brushed with an egg yolk wash and baked at 450 degrees for 14 minutes, with the pans rotated at the seven-minute mark.

05:02

🕒 Baking the Pretzels

This paragraph continues the process of making pretzels by detailing the baking step. The pretzels are baked at 450 degrees for 14 minutes, with the baking pans rotated at the seven-minute mark to ensure even baking. The paragraph also mentions the use of an egg yolk wash thinned with water to add color and help the salt stick to the pretzels before baking.

Keywords

💡Bagel Recipe

A bagel recipe is a set of instructions for making bagels, a type of bread that is typically boiled before baking to give it a chewy texture. In the video, the presenter adapts a bagel recipe to create a bread that closely resembles a soft pretzel. This adaptation involves adding melted butter and more water to the dough mixture, which is a key step in achieving the desired texture and flavor.

💡Melted Butter

Melted butter is butter that has been heated until it becomes liquid. It is used in baking to add richness and flavor to dough. In the context of the video, two ounces of unsalted melted butter are added to the dough to enhance the softness and taste of the pretzel-like bread.

💡Water Temperature

Water temperature is crucial in baking as it affects the activation of yeast and the gluten development in dough. The script specifies that water should be heated to around 115 degrees Fahrenheit before adding yeast and other ingredients. This temperature is optimal for yeast activity, ensuring a good rise in the dough.

💡Yeast

Yeast is a leavening agent used in baking to cause dough to rise by producing carbon dioxide gas. In the video, active dry yeast is used, which needs to be dissolved in water before being added to the flour mixture. The yeast contributes to the bread's rise and its characteristic texture.

💡Flour

Flour is a powder made by grinding raw grains, wheat in this case, and is a primary ingredient in baking bread. The script mentions using all-purpose flour, which is a versatile type suitable for many baking recipes. It is measured out at 22 ounces to form the base of the dough.

💡Dough Hook

A dough hook is a tool used in mixing dough in a stand mixer. It helps to combine ingredients and develop the gluten in the dough. In the video, the presenter uses a dough hook at low and then medium speed to ensure the dough comes together and develops the necessary elasticity and structure.

💡Proofing

Proofing is the process of allowing dough to rise until it doubles in size, indicating that the yeast has been active and the dough is ready for shaping. The script describes the dough being left to rise under a tea towel in a warm place for one hour, which is a standard proofing process.

💡Portioning

Portioning refers to dividing a larger mass of dough into smaller, equal parts for individual loaves or rolls. In the video, the dough is divided into eight portions, each weighing four and a half ounces, to ensure uniformity in the final product.

💡Shaping

Shaping is the process of forming the dough into a desired shape, such as a traditional pretzel or bagel form. The script describes rolling out the dough, forming it into a rectangle, and then rolling it up tightly to create a long, even shape that will be shaped into a pretzel.

💡Boiling Bath

A boiling bath is a method used to partially cook dough before baking, often used for pretzels and bagels. The script describes a process where the shaped dough is briefly boiled in a solution of water and baking soda, which helps to develop a chewy exterior and a shiny finish.

💡Egg Wash

An egg wash is a liquid glaze made from eggs, often used to give baked goods a shiny, appealing finish. In the video, an egg yolk thinned with water is used as an egg wash for the pretzels, which not only enhances the appearance but also helps the salt to adhere to the surface before baking.

💡Baking

Baking is the final step in the bread-making process where the dough is cooked in an oven. The script mentions baking the pretzels at 450 degrees Fahrenheit for 14 minutes, which will give them a golden brown color and a fully cooked interior.

Highlights

Adapting an old bagel recipe to create a soft pretzel-like bread.

Adding two ounces of unsalted melted butter to the recipe.

Increasing water quantity to one and a half cups heated to 115 degrees.

Adding one tablespoon of sugar and two teaspoons of kosher salt to the yeast mixture.

Using one package (2.5 teaspoons) of active dry yeast.

Weighing out 22 ounces (4.5 cups) of all-purpose flour.

Using a scale with a tare function for accurate ingredient measurement.

Mixing the dough at low speed until it comes together, then increasing to medium for 4-5 minutes.

The dough should be smooth and satiny after mixing.

Covering the dough with a tea towel and letting it rise in a warm place for one hour.

Portioning the dough into eight equal parts, each weighing four and a half ounces.

Shaping the dough into a rectangle and rolling it up tightly.

Rolling the dough to a target length of 24 inches.

Creating the pretzel shape by folding the ends around and pinching them together.

Dipping the pretzels in boiling water with baking soda for 30 seconds.

Using an egg wash (egg yolk thinned with water) for color and to help salt adhere.

Baking the pretzels at 450 degrees for 14 minutes, flipping the pans halfway through.

Transcripts

[Music]

based on my examination of the field

sample i have decided to adapt an old

bagel recipe that i feel produces a

bread that is very close to a soft

pretzel only i'm going to add butter in

fact two ounces of unsalted melted

butter and

more water one and a half cups in fact

heated to around 115 degrees to that i

will add

one tablespoon of

sugar two teaspoons of kosher salt and

one package worth of active dry yeast

that's a two and a half teaspoons

meanwhile

weigh out 22 ounces of all-purpose flour

that's about four and a half cups one

pound six ounces

there we go now i've got a tear function

on my scale so i can just zero out the

weight of the mixing bowl before the

flour went in now clamp this on to your

mixer add your water yeast slurry

and the two ounces of melted butter to

bring this together we will employ

captain hook

and we're gonna do this at low speed

just until the dough comes together

when the dough ball comes together

thusly boost the speed to medium for

four to five minutes this will trigger

the great cosmic intermingling of water

and wheat proteins like gluten and

gliadin which form

gluten

well just about the time that the old

mixer crawls right off of the counter we

should be done dough should be nice

smooth and satiny like this he's kind of

almost like a matte finish comes away in

a ball so we will get rid of the hook

give the bowl a quick spray with some no

stick because as this rises it will get

very sticky indeed

back in the bowl we will cover the bowl

with a tea towel oh it's pretty and

stash this in a warm place say 70

degrees for one hour as you can see

our dough has doubled in size signifying

that it is prepared to move on to the

next phase of production first we must

portion our dough we have

36 ounces of this stuff and we would

like eight portions so that's um

excellent uh four and a half ounces each

now we cut

[Music]

now you certainly don't have to do this

with the scale you can simply divide

your dough into eight even pieces but

trust me this is

easier now we shape make sure that uh

that you have plenty of room here put

your ball right in front of you and

squish it out with the heel of your hand

so you get a little rectangle

there now roll it up nice

and tight and make a good seam along the

bottom

there now start rolling with just one

hand the goal is to push it away with

some pressure then just roll it back

lightly and push it again and when it

gets long enough i have the second hand

now if you start to see a twist form

right in the very middle of the dough

you know that you do not have your your

hands coordinated and that twist could

become a break point so be watching for

that now our target length is 24 inches

give or take an inch or so

there now for the uh the basic uh

pretzel shape fold this end around and

this end around you don't have to press

down just barely pinch so that they join

there you can move that onto the pan

and go ahead and cover it with a tea

towel and give that a few

spritzes

of water just to keep it damp now i'm

sure there are other ways to dip a

pretzel but i think this rig is pretty

sweet here i have 10 cups of boiling

water and a wide saute pan which i've

added two-thirds of a cup of baking soda

now uh i'm just kind of bathing uh the

pretzels two at a time lifting them uh

out and dropping them in with a slightly

altered splatter screen you could use a

spatula or a spider whatever you happen

to have i'm going to scoot those out

while they're still nice and warm and

get on

the next

load i am figuring that 30 seconds

should be the perfect amount of exposure

for the alkaline to do its job and of

course the the hot water is also going

to go to work uh gelatinizing the

starches on the outside this is by the

way the exact precise uh method for

making bagels and i figure that's a

that's a good thing of course these are

never going to be as golden brown and

delicious on the outside as the lie

dipped versions but

wait

hold on

many is the pastry item that has

received an extra dash of color from

eggs one egg yolk thinned with a

tablespoon of water should provide

enough wash for our entire batch

the other nice thing about the egg wash

is it will definitely help that salt to

stay in place

park these in the hot box 450 for 14

minutes and give the pans a spin seven

minutes in

you