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Jan-Feb-Mar 2023 Edition
Jan-Feb-Mar 2023 Edition
19
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Pretzels &
Cheese Dip SHAPE THE PRETZELS:
There is no need to allow this dough to rise. Remove the
dough to a clean work surface (do not flour). Divide into 10
equal pieces (each should be about 100 grams). Roll each piece
against the counter or between your palms into about a 24-
inch long log. The thinner the log, the crispier the pretzels.
The thicker, the softer the pretzels. Shape the log into a letter
U. Cross the arms placing one over the other then twist them
around each other once. Bring the ends down to the bottom of
the U and gently press to stick. Place on two greased
parchment lined baking sheets. If you prefer softer spongier
pretzels, allow the shaped pretzels to rise for 30 minutes
before bathing in the lye.
PREPARE THE LYE BATH:
Ingredients Refer to the safety disclaimer in the blog post before using
For the pretzels: lye. If lye isn’t an option, see the baking soda bath directions
1 tablespoon of active dry yeast below. Place safety gloves and goggles on and a face mask too
if you prefer. In a well vented area, place a plastic or glass
1 tablespoon of barley malt syrup or light brown
container (do not use metal) on top of a few pieces of
syrup
parchment paper to protect your counter from splashes.
1 & 1/2 cups of warm water (about 110°F) Carefully sprinkle the lye into the water. Use a silicone
5 cups of all-purpose flour spatula to carefully stir the lye to dissolve. The lye is
3/4 teaspoon of fine salt dissolved when the water looks clear. Dip a shaped pretzel
Course salt into the lye bath for about 30 seconds. Remove to the
prepared greased parchment lined baking sheets. Use a
For the lye bath:
paring knife to score two slices into the thickest part of each
2 tablespoons of food grade lye pretzel. Sprinkle with pretzel salt to taste. Repeat until all
1 liter of water, room temperature pretzels have been lye dipped, scored, and salted.
PREP:
Directions BAKE THE PRETZELS:
Bake both trays at 400°F for about 16 minutes, alternating the
Preheat the oven to 400°F. Line two baking sheets with trays halfway through the baking time for even baking, until
parchment paper or silicone baking mats. Spray with deeply golden brown. Bake for less time for softer pretzels
nonstick cooking spray or grease with butter. and more time for crispier pretzels. Let cool for 5 minutes
before peeling away from the parchment paper. Serve warm
MAKE THE DOUGH:
or at room temperature the same day you bake the pretzels.
In the bowl of a stand mixer fitted with the dough hook,
To store, freeze the pretzels in an airtight container for up to
combine the yeast, barley malt syrup/sugar, and 1/4 cup of
1 month.
the water. Whisk to combine. Let stand for 5 minutes or
until frothy. Add the remaining 1 1/4 cups water, flour, and
salt, and stir to combine. Mix on low speed until combined.
Increase speed to medium and knead for five minutes until
the dough is elastic and smooth and doesn’t stick to the
sides of the bowl or your hands, adding more flour if
needed. This will be a very dense dough, so be careful not to
step away from your mixer in case it decides to jump on the
counter.
JANUARY - MARCH | 2023 VOL.19
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