Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

January 30, 2014

Foodie with Family: Super Bowl time means snack time

(Continued)

Giant Garlic Butter SoftPretzel Rods

Dough:

4 c. (1 lb. 1 oz., by weight) bread flour

1 T. non-diastatic malt powder (preferably) or sugar

11/4 t. kosher salt

1 c. whole milk

1/2 c. hot tap water

2 t. SAF or instant yeast

Pretzel boil:

2 qts. water

2 T. baking soda

1 T. brown sugar or sucanat

Toppings:

Coarse sea salt, kosher salt or pretzel salt

4 T. butter, melted, mixed with 1 clove garlic, peeled and minced (or 1/4 t. granulated garlic)

To make the dough by hand:

In a large mixing bowl, whisk together the flour, salt, malt powder or sugar and yeast. Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk and tap water until a soft dough forms. Turn onto a generously floured surface and knead, adding small amounts of flour as needed to keep the dough from adhering to the counter. You do not want a firm dough… it should be fairly slack, a little tacky and soft, yet smooth. Place dough in a clean bowl, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To make the dough by stand mixer:

In the work-bowl of a stand mixer fitted with a dough hook, combine the flour, salt, malt powder or sugar and yeast. Mix on low just to combine dry ingredients. With mixer still on low, carefully pour in the milk and water. Continue mixing on low until you have a smooth, soft, slightly tacky dough. Remove bowl from the mixer, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To make the dough by bread machine:

Add the milk, water, flour, malt powder or sugar, and yeast to the pan of your bread machine in the order recommended by the manufacturer. Select the “Dough” or “Dough Only” cycle and hit start. Allow the cycle to complete.

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