Part of Lesson Plan: 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How

Activity Overview / Details

Review and Demo Pretzel recipe that they will make next class: See Pretzel Recipe below

.                                                             PRETZELS  

 1 teaspoon  Dry Yeast

 1 Tablespoon Warm Water (105 degrees) to dissolve yeast

 PLUS  1/2 cup Warm Water + ***(extra 1  to  2 Tablespoons as needed)

 5 tablespoons Brown Sugar

 2 ½ cup flour

  FOR BOILING:   2 cups Water,   ¼  cup Baking Soda

 Sea Salt / Pretzel Salt

 Oil spray

 Parchment Paper

     1.    Dissolve yeast in 1 tbsp. warm water.  Transfer to mixer with the paddle attachment

     2.   Add remaining water***, the brown sugar, and flour.  Beat until smooth.

     3.   Divide the dough between the students.   Then each student will  knead their dough by hand until it is smooth and elastic. (~ 10-15 minutes)

    4.       Heat oven to 475 degrees.  Prepare baking sheet with parchment paper sprayed with oil and sprinkled with salt.  

    5.        Fill large fry pan with water and soda and bring to a boil

    6.        With your hands roll it into a cylinder about the diameter of a pencil.   Pick up both ends, to form rabbit ears and then twist the ends and pull them back to the rest of the loop to form each pretzel.

    7.        Place pretzel in the boiling water and baking soda for 15-30 seconds, until the pretzel; turns pale yellow in color.  Remove from water with slotted spatula

    8.        Place pretzel on greased parchment paper on tray, sprinkle with salt and bake for 8-10 minutes until golden brown. 

MAKES ~6 PRETZELS

Remind students that there are many different recipes for pretzels.  The one we will be using next class does not let the dough rise, which is good given our short class time.  But we will still get a great yeast taste and enough levening from the yeast, to make a nice soft pretzel.

Review Ingredients with students. 

Discuss that we use warm water so we don't kill the yeast (Fungi).

Discuss how sugar and flour are added to feed the yeast and to help it grow. 

Discuss how heat or baking the pretzel kills the yeast.

Discuss how Gluten is formed and how its structure helps with fermentation

Review and demo steps with students.

Discuss equipment needed

Demo how to use Standing Mixer with Paddle attachment

Review how to knead the dough until it is smooth and elastic.

Explain how to boil pretzels and how the baking soda works with the hot water.

Demo how to set up baking tray with parchment paper, oil, and salt, and how this keeps the pretzel from sticking .

Remind students to:

  Wear aprons and proper shoes, pull long hair back, and hands washed.

  Mise en place before they start cooking.

  That a good chef cleans as they cook and leaves a clean kitchen.

After reviewing the recipe and the information above, ask questions to see if students understand how they will be preparing the pretzel for next class.

Next class the students will perpare the Pretzel Recipe.