Easy and Delicious Soft Pretzels | Tangzhong and Poolish Method

Рет қаралды 2,456

Күн бұрын

Today, we're taking a deep dive into pretzels, and naturally, also making some seriously awesome pretzels. If you've ever wondered why pretzels are so deliciously dark brown or about pretzel science in general, then this video is for you. We jump into the scientific facts behind pretzels and how to make them. Using both the tangzhong and poolish methods for the best texture and taste, this recipe will guide you through making delicious pretzels. Watch the video for more!
#pretzels #tangzhong #poolish #bread
Ingredients
Summary Weight (g) %
Total Flour 260 100.00%
Total Hydration 170 65.38%
Ingredients/Derivatives
Poolish 40
Bread Flour 100 38.46%
Water 100 38.46%
Instant Yeast 0.5 0.19%
Tangzhong 15
Bread Flour 40 15.38%
Boiling Water 60 23.08%
Dough
Bread Flour 120 46.15%
Water 10 3.85%
Salt 4.5 1.73%
Butter 15 5.77%

Total Dough Weight 450
divided by 6 75
Chapters
0:00 Intro
0:41 Science Talk
10:00 Baked Baking Soda
10:37 Derivative Ingredients
13:38 Final Dough
18:26 Preshaping
22:17 Shaping
25:42 Preheating Oven and Dipping Preparation
26:11 Dipping
27:24 Baking

Пікірлер: 22

@HeraBek 9 ай бұрын

Aleays a good day when theres a new Seraphine recipe.

@EmmaDee 9 ай бұрын

Not only are you smart but beautiful also. What a gem you are!!

@New_Wrench 4 ай бұрын

I needed this video. Thank you!

@redmimic5532 7 ай бұрын

You're a good woman and people should tell you that every day

@ghlscitel6714 9 ай бұрын

Just in time for the Oktoberfest! Incredible to find these in Bali. Now you just need a knife, butter, and a Hofbräuhaus Oktoberfestbier. Impressive again how you have done this. Greetings from Germany. (what I often ask myself: Are you chemist or physicist?)

@NovitaListyani 9 ай бұрын

Greetings from Bali🙏 We're curious home bakers 🤗

@ghlscitel6714 9 ай бұрын

@@NovitaListyani Additional info to this subject here: kzfaq.info/get/bejne/kMtklLSdu8mnnoE.html Marcel is a Swiss guy That's why he speaks a bit funny German. For English speakers there are English subtitles available. Have fun. Oh, and the lye pearls are pure food grade NaOH pearls.

@unneomexaenlacocina9380 9 ай бұрын

Wooh first one here , greetings seraphine

@NovitaListyani 9 ай бұрын

Thanks!

@unneomexaenlacocina9380 9 ай бұрын

I know you already have a melonpan video , but i'll love a mexican concha using the new tanzhong info. Asesome content as always

@NovitaListyani 9 ай бұрын

Thanks for the suggestion 🙏

@paninobakery 9 ай бұрын

Thank you Novita , Simple And Easy , very delicious

@NovitaListyani 9 ай бұрын

My pleasure 😊

@paninobakery 9 ай бұрын

@@NovitaListyani ❤

@zazalili7864 9 ай бұрын

Je m'étais toujours posé la question : comment ils font pour que le dessus soit de cette couleur ? 🤔 En fait c'est une recette ou il faut une sacrée maitrise : c'est pour ça qu'on en trouve rarement ' ' du fait maison ' ' dans le commerce 😕 Celui qu'on trouve en France c'est plutôt dans les charcuteries ou ils vendent des choucroutes et spécialités allemandes . Les bretzels sont pendus sur un support en bois sur la devanture : mais la plupart c'est importé et industriel ! Mais j'avouerais que quand j'en vois ( surtout sur les marchés ) je saute dessus 🤣🤣 j'en achète un '' pour la route '' comme dit 😂 25:12 sacrée maitrise 👍👍 Recette délicieuse : c'est que du bonheur 🤩 Merci à vous deux et prenez soins de vous 🙏

@NovitaListyani 9 ай бұрын

Merci pour ce partage, c'est intéressant de savoir comment ils sont vendus en France ! Passe une bonne journée 🤗

@michaelsallinger193 9 ай бұрын

What a lovely combination! Are there any downsides to going above yudane 15 to 20-30%?

@NovitaListyani 9 ай бұрын

Yes, lower gas retention of dough, lower gassing power, longer proofing time which eventually have significant impact on the specific volume, bread appearance and crumb texture. Many of our previous videos discussed these issues, among them: Tangzhong 35%: kzfaq.info/get/bejne/frBmf7CivNi-oGw.html Tangzhong percentage: kzfaq.info/get/bejne/hdZ7ZKaWvJ_cnWw.html 100% hydration Ciabatta: kzfaq.info/get/bejne/pdl6g7Gm05-teJs.html

@michaelsallinger193 9 ай бұрын

@@NovitaListyani thank you so much for the insight! I’ve already been playing with oats, rye, potatoes, and blue masa in the scald. Mexi-German 😋

@NovitaListyani 9 ай бұрын

Our latest video on Tangzhong/Yudane kzfaq.info/get/bejne/etCBaqil2-Cvj6s.html

@EmmaDee 9 ай бұрын

I wish there was a simple recipe too with the instruction. Although I sincerely appreciate the science presented for the process, I simply wanted to follow along and bake.