Krispy Kreme Offering Sports-Themed Deals and Doughnuts This Week
Because not even a global pandemic can stop hungry fans.
Bavarian Pretzels
All it takes is a few additional ingredients to transform ho-hum soft pretzels into something magical. A few pats of butter, barley malt syrup for earthy sweetness, and replacing some of the water with beer all lend depth for a more rustic, nuanced taste. An extended fermentation in the refrigerator overnight—rather than a quick rise—adds even more complexity, as does topping the pretzels with crunchy flaky sea salt. But the distinctive “pretzel” flavor comes from dipping the shaped dough in an alkaline solution before baking. (Food scientist Harold McGee discovered that heating baking soda in a low oven alters its pH, making it more similar to lye, and his baked baking soda is the secret ingredient for these exceptional homemade pretzels.) Forming these pretzels can seem tricky at first glance, but once you have the dough ropes in your hands, it flows like clockwork. Follow the instructions about handling the baking soda solution with care; while much safer than lye, it can burn your hands, as well as corrode aluminum pans. (No need to panic; just wear gloves, turn on your oven vent, and line your pans.) These pretzels are best the day they’re made, preferably hot out of the oven.
Make Garlic Knot Croissants and Live Briefly in Opulence
The most luxurious garlic knots use laminated dough for even more butteriness.
The Best Thing to Do with Your Biscuit Scraps
Erika Council, the force behind Atlanta’s Bomb Biscuits, has a clever, no-waste trick to get more out of your next batch of biscuits.
Classic Croissants
Croissant is French for “crescent,” but the pastry doesn’t always match its name. Croissants au beurre, or butter croissants, are often rolled straight, since croissants ordinaire, made with margarine, are required by French law to be turned in like a crescent moon. Use a ruler when cutting the dough to ensure evenly-sized croissants. Be sure to trim away the edges of the dough before measuring and cutting; butter can be unevenly dispersed around the edges, resulting in less-than-flaky results.
