Recipe for baked pretzels or donuts, fluffy and non-fat buns, ideal for accompanying breakfast or snack.
Ingredients (8 donuts):
- 2 teaspoons dry yeast
- 1/2 tablespoon granulated sugar
- 350 ml of water
- 500 g. Flour with strength, plus what is needed for kneading
- 1.5 teaspoons of salt
Preparing the recipe for pretzels:
Spread May and sugar in a bowl with 100 ml of water. Leave for 5 minutes and then stir until dissolved.
Mix flour and Sol in a large bowl. Make a hole in the center and pour the water with the yeast. Pour the remaining water in the hole, keeping half. Mix everything well. Add the preserved water, if necessary, stirring constantly until a firm, moist dough forms.
Discard the dough on a well floured surface. Knead for about 10 minutesuntil the dough becomes homogeneous and elastic. While kneading, add more flour little by little to make the dough work well without sticking. The dough should be firm and firm.
Put the dough in a bowl greased with oil, turn it so that it is covered with oil, and cover with a kitchen towel. Leave her fermentation for about One houruntil it doubles in size. Drain and let stand for 10 minutes.
Cut the dough into 8 equal pieces. Form a ball with each of them. Make a hole in each ball by running a floured finger through the center, giving it a go donut shape. Rotate your finger in a circle to stretch and widen the hole. Then rotate the ring around the index finger of one hand and the thumb of the other until the hole is about one-third the diameter of the donut.
Put the donuts on a lightly oiled baking tray, then cover with a damp kitchen towel and leave to act rest 10 minutes.
Bring water to a boil in a saucepan, then reduce the heat so that the water boils slightly. Put two or three donuts in boiling water with a slotted spoon. Boil the donuts in batches of 2 or 3, uncovered, for about 1 minute until they emerge, and immediately turn them over. Remove from the water with a slotted spoon and allow to drain.
Mash the drained donuts to a lightly oiled baking tray. Log in oven preheat to 220ºC (point 7) and leave for 20 minutes or until golden.
Allow to cool on a wire rack and serve.
History of pretzels:
Bagels are tender white, ring-shaped buns. Traditionally, this was the daily bread consumed by Jews in Europe. At the moment, however, they are associated with New York and the classic breakfast with donuts and cream cheese.
Thanks to the short boiling before baking, the bagels have a characteristic shine on the outside, while the inside is thick and tender.
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Thanks for reading.
David from 55000 Recipes