Thermador PRD48NCSGU Livro De Receitas
cakes, pastries and desserts
120
HoMeMaDe sofT PReTzels
WITH WHole gRaIn
HoRseRaDIsH MUsTaRD
IngReDIenTs
about 8 pretzels
2
2
¼
tsp. (1 pkg) active dry yeast
¾
cup (175ml) warm milk (at 110 º f)
2 tbsp. brown sugar
¾
cup (175ml) lager or pilsner beer
2 tbsp. unsalted butter, at room temp
2 tsp. kosher or sea salt
4
2 tsp. kosher or sea salt
4
½
cups (560g) flour
Pretzel Washes
1 cup (240ml) water
1 egg
1 tbsp. baking soda
1 tbsp. water
1 cup (240ml) water
1 egg
1 tbsp. baking soda
1 tbsp. water
Mustard
½
cup (110g) whole grain dijon mustard
2 tbsp. spicy brown mustard
3 tbsp. (45g) prepared horseradish
2 tsp. sesame oil
1 tsp. ground ginger
3 tbsp. (42g) brown sugar
3 tbsp. (45g) prepared horseradish
2 tsp. sesame oil
1 tsp. ground ginger
3 tbsp. (42g) brown sugar
Mix all to combine. serve with the
finished pretzels.
finished pretzels.
seTTIngs
PROOFING MODE
1 hour
Wire Rack Accessory
on Rack (Level 1)
on Rack (Level 1)
STEAM-CONV, 450ºF
14 Minutes
Baking pan with
parchment paper –
Rack (Level 2)
14 Minutes
Baking pan with
parchment paper –
Rack (Level 2)
In the bowl of a stand mixer, combine yeast, milk, and brown sugar in a bowl
and stir to dissolve. allow to sit for 5 minutes.
fit mixer with dough hook and stir in beer, butter, salt, and flour. Mix on medium
speed for 3 – 4 minutes or until smooth and dough ball pulls away from sides.
and stir to dissolve. allow to sit for 5 minutes.
fit mixer with dough hook and stir in beer, butter, salt, and flour. Mix on medium
speed for 3 – 4 minutes or until smooth and dough ball pulls away from sides.
Dough should be tacky but not sticky. If needed add a couple tablespoons of
flour more at a time until the desired texture is reached.
(continued on p. 121)
flour more at a time until the desired texture is reached.
(continued on p. 121)
2
2
1
1