Recipe by swissms
CUT is a Wolfgang Puck restaurant in Las Vegas. Recipe published in Bon Appetit, March 2009. Serve straight from the oven. Update 3/5/09: The original recipe (below) calls for letting the dough rise in the refrigerator. However, it seems that the more effective method is to let the dough rise at room temperature.
- 1⁄2 cup warm water (105 to 115 F)
- 1 1⁄4 teaspoons active dry yeast
- 1⁄4 cup buttermilk
- 2 tablespoons golden brown sugar (packed)
- 3⁄4 teaspoon sugar
- 1 1⁄2 teaspoons vegetable oil
- 2 cups bread flour
- 1 1⁄2 teaspoons salt
- nonstick vegetable oil cooking spray
- 8 cups water
- 1⁄4 cup amber beer
- 1⁄4 cup baking soda
- 1⁄4 cup golden brown sugar (packed)
- 3 tablespoons vegetable oil
- 1 -2 tablespoon pretzel salt or 1 -2 tablespoon coarse sea salt
Directions See How It's Made
- Place 1/2 cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes. Add buttermilk, both sugars, and vegetable oil; mix well.
- Mix flour and salt in processor. With motor running, add yeast mixture and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky). Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour.
- Line 2 large rimmed baking sheets with parchment paper, then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 8 equal portions. Working with 1 portion at a time, roll into 8- to 9-inch ling rope. Tie in knot, leaving 1/2 inch of 1 end sticking up through center. Tuck other end under, if needed (each pretzel will be about 2 3/4 inches in diameter). Transfer pretzels to prepared baking sheets, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light, 45 minutes to 1 hour.
- Poaching Liquid:.
- Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F Bring 8 cups water, beer, baking soda, and brown sugar to simmer in large wide pot (liquid should reach depth of at least 1 1/2 inches).
- Spray 2 baking sheets with nonstick spray. Cut parchment paper between pretzels so each rests on its own square. Using paper to lift pretzels from baking sheet and working with 2 pretzels at a time, carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with vegetable oil and sprinkle with pretzel salt.
- Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.) Transfer pretzels to rack; let cool to room temperature.
- Can be made 8 hours ahead. Let stand at room temperature.