Hey everyone, I'm chef Alicia and in this video you're going to learn how to make these pumpkin pretzels.
The first thing that I'm doing is adding 3/4 of a cup of milk into a small saucepan
and I'm putting this on medium heat on the stove.
Next I'm adding in 3/4 of a cup of pureed pumpkin.
You can use a store-bought canned pumpkin if you would like to or I happen to be using a
pumpkin puree that I made myself and you can get this recipe in my videos.
So I'm bringing this up to 105 degrees and you want to use a thermometer if you happen to have one.
I'm kind of guessing with my finger because I'm at a hotel and I don't have my thermometer with me.
So anyway into that I'm adding one and a quarter teaspoons of yeast
And I'm just going to stir that around a little bit to kind of get the yeast mixed in
The next thing that I'm adding is a quarter cup of brown sugar, and I want to stir this up until it dissolves
Put that over to the side, and now I have a medium-sized bowl
I have three cups of flour in there along with one and a half teaspoons of kosher salt
And I'm just going to stir those together so that the salt is mixed in there evenly with the flour
Next I'm going to add in a half of a cup of brown sugar
That also has a teaspoon of pumpkin spice mixed in with it
And I'm going to stir that around to get it nice and mixed in with the flour and salt
Make a little well in the middle and then add in your milk and pumpkin puree mixture
And I'm also adding in two tablespoons of melted butter, I did cool that butter just a little bit
But it needs to be melted and that's also why you need that nice warm milk
Not just for the yeast, but so that your butter doesn't solidify when you pour it into the mixture
Don't worry
I will have a complete list of ingredients at the end of this video in case you're trying to write them down
Don't worry about it at the very end there's a list you can just pause on it
So I'm going to stir this until it's really well mixed in. It's gonna be a pretty sticky dough so just expect that to happen
The next thing I'm doing is turning my dough out onto a nice floured surface
So when I do my floured surface
I like to kind of do a thin pile in the middle and then kind of little piles on the outside that way I can
Grab, it as I need it
I'm also going to spray some cooking spray into my bowl and flour my hands as well as the top of the dough
Now I'm ready to knead my dough this takes four to six minutes
And it really just depends on I guess how hard you knead it
But I do it as hard as I can and it still takes me right around five minutes so to knead your dough properly
You're gonna fold it over
Push it down and turn it. That's the process of kneading. Add flour as you need to if you come across little sticky spots.
So this is what it looks like after four minutes of kneading the dough
And I'm just gonna do it here for another minute or two and as you can see my dough is stiffening up
And it's looking really nice here
When I feel like my dough is where I need it
I'm going to go ahead and put it into that bowl and let it rise for
about two hours until it's doubled.
So here's just a little tip for you if you happen to have one of these bench scrapers it makes cleanup like a
thousand times easier
And they're not very expensive you can get them at any cooking store probably even Amazon or one of those so anyway
Here's my little dough
I'm gonna spray cooking spray on top of it
And then I'm going to cover it up with foil because that's what I happen to have. I've made my little sugar and pumpkin spice
mixture and I made that with two tablespoons of sugar and a tablespoon of pumpkin spice.
and
This is the water
We're gonna dip the pretzels in before we bake and that's four and a half cups of water and a half a cup of baking soda.
And I also have my Silpat ready to go here on my baking sheet.
And I'm also preheating my oven at 450 degrees. So here's my lovely dough
After two hours, and I'm just gonna turn it out onto my counter where I did spray it with cooking spray
and I'm going to press the air out of it.
And as I'm pressing I'm trying to get it
into like a kind of rectangle shape because that's gonna make it easier for me to cut my strips
So now I'm going to use my little bench scraper or bench knife whatever you want to call it
And I'm going to cut my dough
into strips
And then take each strip and kind of pull on them and squeeze them at the same time
You can be fairly gentle with it because this is a really soft dough and it's very easy to work with.
So, once you get this strand about 18 to 20 inches long just depending on how big you want your pretzels to be
but mine is going to be about 18 to 20 inches and about as thick as my finger
You just hold it up in the air and make a little
U-shape and kind of twist it and lay it down and that will form a pretzel
So I am going to show you that just one more time so that you can kind of see how I got the shape.
Again, I'm cutting a long strip here.
And I'm going to kind of pull and stretch
it gently until I get it nice and long and then round it out by rolling
it just like you did when you were a kid.
Twist it.
Lay it down and cut off the ends.
I'm gonna make pretzel bites with those so I'm not worried about the ends going over
So now I have my baking soda water mixture, and this is cool
It's not hot water, but I did have it hot to get the mixture to come together the baking soda and water
And I'm just dipping the pretzels in there quickly and then I'm going to sprinkle on that pumpkin spice and sugar mixture
All right, so these are ready to go onto my sheet pan, which again
I have my Silpat in if you don't have a Silpat though
You can either use cooking spray you can do like you know butter and flour on it
Or you could do wax paper if you wanted to but make sure you do something because they will definitely stick
So these went into the oven at 450 degrees Fahrenheit for like eight to twelve minutes
As soon as they come out of the oven I'm brushing them with melted butter
and
I love the butter flavor on these so I like to really really give it a lot of butter like a nice little dose on
The front as well as the back. And on the back of this pretzel you'll notice there's some caramelization.
That's because I put my sheet pan
directly on top of a pizza stone because I like to get that nice caramelization on there. The next thing that I'm doing is making
My icing for the pretzels and obviously you can do this while they're in the oven
But it's one cup of powdered sugar along with two tablespoons of milk and a half of a teaspoon of vanilla
and
I'm using a fork to mix it together because that's what I'm going to use to drizzle it onto my pretzels
It just takes a few seconds to get it nice and mixed together
These pretzels are definitely better when they're served fresh out of the oven and nice and warm
but if you would like to you can freeze them before you put the icing on and then just
Rewarm them in the oven when you're ready to serve them
And as you can see I am just drizzling that icing right on top of them with my fork
This is what they're going to look like when they're all finished. Don't forget. There's an ingredient list at the very end for you
Hi again. Thank you so much for watching my video
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