Thursday, October 24, 2013

Pretzel dogs recipe

Having a container full of dry yeast sitting in the cabinet can be handy, especially when bread is essential in most of our kitchens, regardless of where we live. I love browsing Gourmet Traveller for their recipes as it works pretty well, with some minor tweaking. In conjunction with Oktoberfest, I have decided to wrap a pretzel recipe from Gourmet Traveller around a cheese kransky as a yummy treat for guests:)

10gm dried yeast
2 tsp caster sugar
635gm bread flour
40gm softened butter
50gm bicarbonate soda
310ml warm water
1 egg yolk for brushing
A handful of sea salt flakes for scattering

Place yeast, sugar, about 2 tsp of fine sea salt and 60ml of warm water in a cup and allow the yeast to foam in the liquid (takes about 5 minutes, depending on the water's temperature). Incorporate the flour, yeast mixture and remaining water together and knead until the dough appears smooth. Slowly add the butter in until the mixture looks uniform and set aside to double in size (at least 1 hour). Knock back the dough and divide into equal portions.

I chose cheese kranskys but feel free to use whatever type of sausage you prefer.

Roll out the dough to approximately 1cm thick strands.

Make sure to roll the dough tightly around the sausage to prevent water from seeping in.

Boil a pot of water and add bicarbonate soda. Place rolled sausages in and remove once they start floating. Brush with egg wash and sprinkle some sea salt. Bake in the oven at 180C until it appears golden brown.

Goes perfectly well with some saurkraust (pickled cabbage) on the side and a beer on hand!:)

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