- 794 grams (28 oz / 6 1/2 cups) unbleached bread flour (can use all purpose, if that’s all you have)
- 2 tsp. fine salt or 1 Tbsp. coarse kosher salt
- 5 Tbsp. white or brown sugar (or 3 1/2 Tbsp. honey or agave nectar)
- 1 cup lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
- 1 cup plus 2 Tbsp. lukewarm buttermilk or milk
- 1 1/2 Tbsp. instant yeast
- 1/4 cup melted, unsalted butter or vegetable oil
- Cheddar and Herb
- 2 cups shredded, sharp cheddar cheese
- 1/4 cup minced herbs (parsley and chives are good choices)
- Parmesan, Garlic and Herb
- 1 1/2 cups freshly grated Parmesan
- 1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
- 1/4 cup minced herbs (parsley works well)
- 1/4 cup butter, at room temperature
- In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you’re using honey or agave, add with the liquid ingredients instead.
- In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
- Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it’s easy to see when it’s doubled by the markings).
- Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
- Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
- For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
- Grease two 8-inch by 4-inch loaf pans and set aside.
- Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
- Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° F. internal temperature in the centre.
- Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 1/4 teaspoon yeast = to 1 packet fast rise yeast ( I use the fast rise yeast – the one in which you do not dissolve)
2 tablespoon unsalted butter (NOTE: IN THIS WHOLE RECIPE, WE USED A TOTAL OF 8 TABLESPOON BUTTER . Divide it in 6 tablespoon for dipping the pretzels and 2 tablespoon for the dough)
3 tablespoon packed brown sugar
1 cup milk
Dissolved Baking Soda Mixture:
3 cups water
1/3 cups baking soda
1/8 cup ground walnut ( it was not ground on the picture. You have to grind it using electric chopper.
1/4 cup white or brown sugar
6 tablespoon ( this is the part of the 6 tbsp butter mentioned above. refrigerate left over. We are making another pretzel this week)
1. Prepare your baking sheet as shown in the picture. I greased the bottom of the sheet with oil then top it with parchment paper and grease it too. I used two baking sheets here.This will not burn the pretzel’s bottom too much. Set aside.
2. Place baking soda and hot water ( I use the warm water from the faucet. No need to boil or microwave) and set aside. Place all purpose flour, salt and yeast in a stand mixer bowl. Mix using spoon or wire whisk. Set aside. Place the sugar, milk and butter in a small bowl or microwavable cup and mix them so that the sugar will somehow dissolve. Then microwave for 1 minute and thirty seconds. Pour milk mixture into the flour mixture.
3. Knead the dough by hand or by using the electric mixer until dough is pliable and smooth. Form into a ball and place into greased bowl to rise. Let the dough rise in a warm place for an hour. ( See notes below)
4. After an hour, Preheat oven at 450 F. Form the dough as shown on the above picture or go here to learn to do it. Then dip it in the melted baking soda make sure to drain the water.
5. Arrange in a baking sheet. Bake for 10 to 15 minutes ( you have to pay attention because the bottom of the pretzels will get burn. When the pretzels are baked, MELT THE 4 TABLESPOON BUTTER dip the top of the pretzels into a melted butter and roll top on the the sugared walnut.