Original Yudane Soft Pretzels
Two pretzels with a very tender crumb thanks to yudane, a flour paste gelatinized with boiling water that traps moisture and keeps the crumb soft. A quick dip in a baking soda bath before baking gives the brown, glossy crust…
Ingrédients pour 2 parts
- 10 g. butter
- 2.5 g. sugar
- 2.5 g. sea salt
- 125 g. flour
- 80 ml. water
- 1.75 g. dry yeast
- 0.5 table s. whole milk
- 0.5 egg yolk
- 15 g. baking soda
- 2 g. coarse salt
Ustensiles
- baking paper
- baking tray
- bowl
- cling film
- cooling rack
- paint brush
- sauce pan
- skimmer
- stand mixer
Préparation
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Prepare the yudane: take 25 g of the flour in a heatproof bowl, then pour in 25 ml of boiling water all at once. Mix immediately until you get a thick, smooth paste. Cover with plastic wrap and let cool for 30 minutes at room temperature, then 20 minutes in the fridge if needed.
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In the bowl of a stand mixer, combine the remaining 100 g of flour, the yeast, the sugar, the salt and the remaining 55 ml of warm water. Add the cooled yudane in small pieces, then the melted butter.
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Knead for 10 to 12 minutes with the dough hook, until you get a soft, smooth and slightly elastic dough. Form a ball, cover and let rise for 1 hour to 1 hour 15, until well puffed up.
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Divide the dough into 2 pieces of about 95 g. Shape each piece into a ball and let it relax for 10 minutes under a cloth.
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Roll each piece into an even rope about 45 to 55 cm long, thicker in the center.
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Shape into a U, cross the ends twice, then fold them over the opposite side. Press lightly to seal.
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Place the pretzels on a baking tray, cover and let rest for 20 to 30 minutes.
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Preheat the oven to 220°C, preferably conventional heat. Bring the 375 ml of water to a simmer, then off the heat add the baking soda: it will foam, this is normal.
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Dip each pretzel in the bath for 20 to 30 seconds, turning it halfway through. Drain it with a slotted spoon and place it on a well-greased baking tray or one lined with parchment paper.
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Immediately sprinkle with coarse salt. For a shinier finish, brush with egg yolk beaten with a little milk.
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Bake for 12 to 15 minutes, until nicely mahogany colored. Let cool for 5 minutes on a rack before serving.