Author: Chef

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Serves 6 to 10
• TIME 2¾ hours, plus 3 hours rising and resting
• Why This Recipe Works
• Pretzel Bites
• Gather Your Ingredients
• 2⅓ cups (12¾ ounces/361 grams) bread flour
• 1 teaspoon table salt
• 1 teaspoon instant or rapid-rise yeast
• 1 cup room temperature water
• 2 tablespoons unsalted butter, softened
• 40g lye crystals or ½ cup baking soda
• Pretzel salt
• Before You Begin
• *

Instructions

1. For pretzel bites that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins, and we added just enough water to make a malleable dough.
2. Rolling out each portion of dough with a rolling pin removed most air bubbles, ensuring that the crumb would be even and fine.
3. We rolled each portion into a rope in 2 stages, giving them a short rest halfway through to keep the gluten relaxed so the ropes wouldn’t contract.
4. A quick dip in either a room temperature lye solution or a simmering baking soda solution jumpstarted the Maillard reaction, breaking up proteins on the surface of the dough.
5. We cut the ropes into 2-inch lengths only after dipping to play up the visual contrast between dipped and non-dipped surfaces.
6. During the brief, hot bake the dipped surfaces browned quickly and deeply while the cut surfaces remained pale, producing the classic pretzel bite appearance.
7. Dipping pretzel bites in a lye solution before baking gives them their characteristic flavor and texture, but lye is caustic and can be dangerous if used incorrectly.
8. (Lye-dipped pretzel bites are perfectly safe to eat after baking; the heat of the oven neutralizes the alkali.) If dipping in lye, you MUST read the “How to Work With Lye Safely” before proceeding.
9. Alternatively, use the simmering baking soda dip.
10. Food-safe lye and pretzel salt are available at specialty baking shops and online.
11. Kosher salt may be substituted for the pretzel salt, but it will melt more easily.
12. We strongly recommend measuring the flour by weight.
13. This is a great place to use a silicone baking mat, or you can line your baking sheet with parchment paper and coat it very generously with nonstick spray.
14. Combine flour, salt, and yeast in bowl of stand mixer and stir to combine.
15. Add water and butter.
16. Attach dough hook and mix on low speed until all flour is moistened, about 1 minute.
17. Increase speed to medium-low and continue to mix until dough is smooth and elastic, about 6 minutes, scraping down bowl and dough hook halfway through mixing.
18. Shape dough into ball and transfer to lightly greased bowl.
19. Cover and let rise until almost doubled, about 1 hour.
20. Divide dough into 8 equal portions.
21. Working with 1 piece of dough at a time, form into smooth balls.
22. Cover with damp towel and let rest 10 minutes.
23. While dough rests, line rimmed baking sheet with parchment paper.
24. Place 1 dough ball seam side up on un-floured surface and flatten with hand, pressing out as much air as possible.
25. Using rolling pin, roll dough out to expel remaining air.
26. Stretch and pat dough into roughly 4 by 8-inch rectangle with short side running parallel to counter edge.
27. Starting at short side farthest away from you, roll dough into tight spiral.
28. Pinch seam to seal.
29. Roll log into 9-inch rope and place under damp cloth.
30. Repeat with remaining dough portions.
31. Roll first 9-inch rope into 12-inch rope.
32. Transfer to prepared baking sheet, laying rope crosswise.
33. Repeat with remaining logs.
34. Let sit for 10 minutes, uncovered.
35. Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
36. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees.
37. Line 2 baking sheets with silicone mats or well-greased parchment.
38. FOR THE LYE DIP: Set up station as directed in step 2 of “Working with Lye Safely.” Set plastic cutting board next to dip.
39. Transfer 1 rope to dip and let soak for 15 seconds (it’s fine to curve rope to fit into dip).
40. Drain well and transfer to cutting board, straightening rope if necessary.
41. Repeat dipping remaining ropes.
42. Still wearing gloves, cut ropes into 2-inch lengths and transfer to 2 prepared baking sheets.
43. FOR THE BAKING SODA DIP: Dissolve baking soda in 8 cups water in Dutch oven and bring to boil over medium-high heat.
44. Reduce heat to simmer.
45. Set plastic cutting board next to dip.
46. Transfer 1 rope to simmering baking soda mixture and cook for 30 seconds, pressing occasionally with slotted spatula to submerge.
47. Drain rope well and transfer to cutting board, straightening rope if necessary.
48. Repeat simmering remaining ropes.
49. Cut ropes into 2-inch lengths and transfer to 2 prepared baking sheets.
50. Sprinkle pretzels evenly with salt.
51. Bake until deeply browned, about 8 to 10 minutes, switching and rotating pans halfway through baking.
52. Transfer to wire rack and cool at least 5 minutes before serving.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 6 pretzels
• TIME 1¼ hours, plus 1 hour rising time, plus cooling time
• Why This Recipe Works
• Soft Pretzels
• Gather Your Ingredients
• DOUGH
• 2 cups (11 ounces/312 grams) bread flour
• 1 teaspoon instant or rapid-rise yeast
• 2 teaspoons kosher salt
• 1 tablespoon vegetable oil
• 1 tablespoon packed brown sugar
• ¾ cup (6 ounces) room-temperature water
• Vegetable oil spray
• TO FINISH AND BAKE
• 1 tablespoon baking soda
• ½ cup (4 ounces) water
• 1 teaspoon pretzel salt (or kosher salt)
• 3 tablespoons unsalted butter

Instructions

1. WHAT KIDS ARE SAYING “Soft, crunchy, salty.
2. 10/10.” —Max, recipe tester, age 11
3. These classic pretzels are worth their salt! One of the weirdest (and coolest) things about traditional pretzels is that they are boiled in water before they’re baked to help set the crust on the outside and make them extra chewy inside.
4. The water sometimes also has a chemical called lye in it, which gives the crust a dark brown color and tangy flavor.
5. Since boiling pretzels at home can be tricky (and dangerous) for kids, we skip that step and still get a nice brown crust by painting them all over with baking soda dissolved in water.
6. (Baking soda and lye are similar, but baking soda is less dangerous!) To see this in action, have your young chef leave one half of one pretzel bare, without the baking soda solution.
7. Do they see the difference between the two halves when that pretzel comes out of the oven? Is the texture different? How about the flavor? (The pretzel half without the baking soda solution will look paler and won’t have much of that traditional “pretzel” flavor.)
8. For the dough: In bowl of stand mixer, whisk together flour, yeast, and 2 teaspoons kosher salt.
9. Lock bowl into place and attach dough hook to stand mixer.
10. In 4-cup liquid measuring cup, whisk together oil, brown sugar, and ¾ cup water until brown sugar has dissolved.
11. Start mixer on low speed and slowly pour in water mixture.
12. Mix until no dry flour is visible, about 2 minutes.
13. Increase speed to medium and knead dough for 8 minutes.
14. Stop mixer.
15. Transfer dough to clean counter and use your hands to knead dough for 30 seconds, then form dough into smooth ball following photos, “Step-by-Step: How to Knead Dough,” below.
16. Spray inside of large bowl with vegetable oil spray.
17. Place dough in greased bowl.
18. Cover bowl with plastic wrap and let dough rise until doubled in size, 1 to 1½ hours.
19. To finish and bake: While dough rises, adjust oven rack to middle position and heat oven to 425 degrees.
20. Line rimmed baking sheet with aluminum foil.
21. Set 1 cooling rack in baking sheet and spray well with vegetable oil spray.
22. Combine baking soda and remaining ½ cup water in small microwave-safe bowl.
23. Heat in microwave until water looks clear, 1 to 2 minutes.
24. Use oven mitts to remove bowl from microwave (be careful—bowl will be hot).
25. Use spoon to stir mixture until baking soda has completely dissolved.
26. Set aside to cool.
27. When dough is ready, transfer dough to clean counter.
28. Gently press and stretch dough into 6-inch square, popping any large bubbles.
29. Use bench scraper or kitchen shears to cut dough into 6 equal 1-inch-wide strips.
30. Cover dough strips loosely with plastic.
31. Use your hands to stretch and roll 1 piece of dough into 22-inch-long rope (keep remaining pieces covered), then shape into pretzel following photos, “Step-by-Step: How to Shape Pretzels,” below.
32. Place pretzel on greased cooling rack in baking sheet.
33. Repeat with remaining dough strips, spacing pretzels about 2 inches apart on rack.
34. Use pastry brush to paint tops and sides of each pretzel with water–baking soda mixture (coat pretzels well for even browning, then discard extra mixture).
35. Sprinkle tops of pretzels with 1 teaspoon pretzel salt.
36. Place baking sheet in oven.
37. Bake until pretzels are deep golden brown, 10 to 12 minutes.
38. Use oven mitts to remove baking sheet from oven and place on second cooling rack (ask an adult for help).
39. Let pretzels cool on baking sheet for 10 minutes.
40. While pretzels cool, melt butter.
41. Use clean pastry brush to paint pretzels all over with melted butter.
42. Serve warm.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. In a small pot bring water to a boil, enough water to cover the chiles and piece of onion.
2. Simmer the jalapenos and onions for about 15-20 minutes until they change in color and are fork tender, but not mushy.
3. Carfuly remove stems after they cool down a bit and strain some of the excess water.
4. Using an immersion blender, a food processor or a regular blender, combine the corn oil, garlic cloves, strained jalapeños onions and salt.
5. Blend until smooth and creamy, about 3-4 minutes using an inversion blender, about 5-6 minutes on a blender or food processor, until it looks frothy, creamy and pale green.
6. Taste for salt, adjust if necessary.
7. Transfer to a squeeze bottle, and refrigerate.
8. It will last for about a week… If you can contain your self!….
9. Enjoy!
10. Jalapeno Creamy Sauce “That Green stuff”Makes about 2 – 2-1/2 cups.6 large fresh Jalapeño chiles.
11. Mine weighed about 7 oz / 200 gr.
12. give it or take..
13. you can make it half a pound why not!¼ of a large yellow onion2 large garlic cloves½ to 3/4 of a cup corn oil, grapeseed oil, sunflower oil or extra virgin olive oil, or a combination of two.1 teaspoon kosher salt

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Description

Ingredients

• Prep Time 15 minutes
• Cook Time 20 minutes
• Total Time 35 minutes
• Yield 6 servings
• 1 cup Panko*
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 4 zucchini, quartered lengthwise
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons chopped fresh parsley leaves
• Notes

Instructions

1. Preheat oven to 425 degrees F.
2. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
3. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste.
4. Set aside.
5. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
6. Place zucchini onto prepared baking sheet.
7. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
8. Serve immediately, garnished with parsley, if desired.
9. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.