I am looking for a soft or hard pretzel recipe that I can shape the pretzel into shape that I would need for decoration on a cake.
Any recipes would be greatly appreciated!! TIA
I made them once but it was so long ago. It was fun though! I reccomend a great beer to go along with them. 1664 is a favorite of mine. : )
The recipe I made was something like this.
Hot Soft Pretzels Recipe courtesy of Chef Jack McDavid of Jack's Firehouse, Philadelphia, PA
1 packet of active dry yeast
3 teaspoons dark brown sugar
1 1/2 cups warm water (105 - 110 degrees F.)
1 tablespoon salt
4 cups all-purpose flour
Cornmeal and extra flour for dusting worksurface
Coarse kosher salt
In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.
I am trying to make a mounted deer head cake and tried using rolled buttercream to make the antlers. But the BC is too heavy and they keep breaking. My husband suggested making them out of pretzels and covering in icing. I thought great idea!!