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Date:
July 28, 2021
Time:
10:30 AM - 11:30 AM
Address:
Everett, WA 98201
Contact:
425-257-8030
Cost:
0
Pretzel Science program information
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Pretzel Science (Virtual)

Wednesday, July 28, 2021

10:30 AM - 11:30 AM

Learn how to make two very different types of pretzels from the same dough—and find out about the science that makes that happen!

In this virtual 60-minute, cook-along class with Camela Zarcone you will make two styles of pretzels in your own kitchen. 

This workshop is geared for people 10 to 18 years old. A limited number of kits are available at epls.org/kits. Each kits comes with a bench scraper and packet of pretzel salt.

Kits are not required to join the workshop. Ingredient and material list will be added soon. This virtual workshop will be held on our Crowdcast platform, sign-up here to join the workshop.

Pretzel Dough

This is the dough you’ll use for both recipes today. After this dough is prepared and has a short rise, we’ll split it in half to make one batch of Soft Buttered Pretzels and one batch of Pretzel Bites. 

  • 1 tablespoon granulated sugar
  • 2½ teaspoons (or 1 envelope) active dry yeast
  • 1 cup warm water (below 110° F)
  • 1 tablespoon unsalted butter, melted
  • 2½ cups all-purpose flour
  • 1 teaspoon salt

In a small bowl, stir together sugar, yeast, and about half of the warm water. Allow mixture to sit for a few minutes until it appears bubbly and foamy. 

Put flour and salt in the bowl of a stand mixer fitted with a dough hook, or a mixing bowl if mixing by hand. Add yeast mixture, remaining water, and melted butter. Knead the dough, by hand or by mixer, for about 5 minutes until soft and smooth. (Note: If dough feels too sticky, you can add a little additional flour, about a tablespoon at a time.) Cover with a clean kitchen towel and allow to rise for 20 minutes. 

The dough is now ready to be divided in half and used in the following two recipes. 

 

Soft Buttered Pretzels

Makes 4 pretzels      

Prep time: 35 minutes (includes rising time)                                           

Baking time: 10 to 12 minutes

For the pretzels:

  • ½ batch Pretzel Dough (see recipe above)

For coating shaped pretzels before baking:

  • ½ cup warm water
  • 1 teaspoon sugar
  • Coarse salt (included in kit)

For brushing on baked pretzels:

  • 2 tablespoons unsalted butter, melted

Preheat oven to 475° F. Line a baking sheet with parchment paper.

Transfer the dough to a lightly floured work surface. Divide it into 4 equal pieces.

Meanwhile, combine the ½ cup warm water and 1 teaspoon sugar listed in the topping ingredients in a small or medium bowl and set aside.

Roll each piece of dough into a long, thin rope, about 18 inches, and twist each rope into a pretzel. 

Dip both sides of each pretzel in the water-sugar mixture, then place on the lined baking sheet. Sprinkle tops of pretzels with coarse salt.

Bake until lightly golden, about 10 to 12 minutes. 

Remove pretzels from oven, then immediately brush with the melted butter. These pretzels taste best when served warm. 

 

Pretzel Bites

Same dough, different preparation! Notice that these pretzels are cooked twice: first on the stovetop in boiling water, and then in the oven. 

Makes about 4 dozen         

Prep time: 35 minutes (includes rising time)                                           

Baking time: 10 to 12 minutes

For the pretzels:

  • ½ batch Pretzel Dough (see recipe above)

 For pretzel cooking water:

  • 2 quarts (8 cups) water
  • ½ cup baking soda
  • 2 tablespoons brown sugar

For coating shaped pretzels after boiling but before baking:

  • Coarse salt

Preheat oven to 475° F. Line a baking sheet with parchment paper.

In a medium saucepan, bring water, baking soda, and brown sugar to a boil. 

 Transfer the dough to a lightly floured work surface. Divide it into 4 equal pieces.

Roll each piece into a thin rope about 12 to 14 inches long. Use bench scraper or butter knife to cut each rope into 1-inch pieces. (You should get about 12 from each rope.)

Once water is boiling, very carefully add half of the dough pieces. After 45 seconds, scoop pieces out of boiling water and place on prepared baking sheet. Add the rest of the pieces and repeat.

Once all pieces have been boiled, then removed from water and placed on baking sheet, sprinkle each piece with a little bit of coarse salt, then bake until deeply golden brown, about 10 to 12 minutes. Serve warm with optional Honey-Mustard Sauce (recipe follows), if desired. 

Bonus Recipe: Honey-Mustard Sauce

Makes about 1/3 cup           

Prep time: 5 minutes 

  • ¼ cup whole-grain or Dijon mustard
  • 2 tablespoons honey

Stir mustard and honey until well combined. Serve on the side with Pretzel Bites.