Czech Soft Pretzel Preclík Recipe
4 large pretzels The first pretzels mentioned go all the way back to the 7th century in France and Italy. It was invented by monks for using leftover bread dough. These days, it is a popular delicacy that is most commonly served as a snack with beer. The most famous is probably a... Read more ... Bavarian pretzel (typical for its darker color), but the Czech Soft Pretzel Preclík recipe is equally delicious and is faster and easier to prepare than its Bavarian variant. With my recipe, you will learn how easy and effortless it is to prepare this treat. Read less x saved Tom the Chef Founder February 12, 2024 30 min.2+ h.2/5 30 min. 2+ h. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons1x French Whisk1x Kitchen Mixer with Hook Attachment1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Bowl Scraper or Silicone Spatula1x Plastic Wrap2x Baking Sheet with Parchment Paper or Silicone Matt1x Silicone Brush1x Cooling Rack (optional) 1x Measuring Cups 1x Measuring Spoons 1x French Whisk 1x Kitchen Mixer with Hook Attachment 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Bowl Scraper or Silicone Spatula 1x Plastic Wrap 2x Baking Sheet with Parchment Paper or Silicone Matt 1x Silicone Brush 1x Cooling Rack (optional) Directions: 1. Dough for Czech Soft Pretzel Preclík Recipe: Let’s start with the preparation of the Czech Soft Pretzel (Preclík) recipe. 1.1. Place into a kitchen mixer with a hook attachment: 3 cups of bread flour 1 TBSP of confectioners’ sugar 1 TSP of active dry yeasts ½ TSP of salt Shortly stir with a hand whisk just enough to combine all ingredients. 1.2. Add: 4 TBSP (½ stick) of butter – soft, cut into small pieces 1 egg 1 cup of lukewarm milk – about 90 to 100°F * Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes). 1.3. Then increase the speed to medium-high and knead until all ingredients are fully combined and the dough is formed (about 3 – 4 minutes). 2. Rising the Dough: 2.1. Remove the bowl from the kitchen mixer and cover with plastic wrap. 2.2. Let rise in a warm place until it has about doubled in size (about 1 – 2 ½ hours). * 3. Pre-shape the Dough: 3.1. Place the dough on a surface without flour and separate into 4 even pieces using a bowl scraper, about 7.5 OZ each Notes: Using the scale is optional. Total weight of the dough is about 30 OZ Using the scale is optional. Total weight of the dough is about 30 OZ 3.2. Form each piece of dough into compact dough balls with your hands. 3.3. Cover the balls with a dish towel and let them rest for about 10 minutes before the next step. 4. Shape the Pretzels: Before you proceed: Shape pretzels one by one on a surface that does NOT have Make sure that the surface is perfectly clean (no residue of food, ingredients, etc.). Since the dough includes butter, it will not stick to the surface. If it occasionally does, use your bowl scraper to release the dough. Shape pretzels one by one on a surface that does NOT have Make sure that the surface is perfectly clean (no residue of food, ingredients, etc.). Since the dough includes butter, it will not stick to the surface. If it occasionally does, use your bowl scraper to release the dough. 4.1. Roll each piece into a strand – a long rope shape with a thickness of about ¾ – 1” and a length of at least 30”. 4.2. Take both ends of the strands and bring them close to yourself while creating the round shape. 4.3. Then twist both ends (in 1/6 length from both sides). 4.4. Then pinch both ends of the strands close to the center of the strand (but leave at least 1 ½” space between) to create the famous pretzel shape. 4.5. Then, place fingers from both hands in the pretzel and gently stretch in all directions. 4.6. Place the pretzels on a baking sheet and form the remaining pretzels. 5. Set Oven To Preheat: 5.1. Set oven to preheat at 380°F. 6. Proofing: 6.1. Prepare a brushing mixture by briefly hand-whisking 1 egg with 3 TBSP of milk in a measuring pitcher (for whisking, you can also use a silicone brush) to create a brushing mixture, and then brush all pretzels (keep the rest for the second brushing). 6.2. Let it proof on a countertop for about 15 minutes. 7. Final Preparation: 7.1. Gently brush all pretzels again with the remaining brushing mixture right before baking. 7.2. Generously sprinkle with salt crystals or optionally with sesame seeds, crushed pepper flakes, or poppy seeds. 8. Baking: 8.1. Bake in a preheated oven until a nice golden color is reached, which means the pretzels are done (usually about 15 -20 minutes). 8.2. Rotate the baking sheets in the middle of baking. 9. Serving and Storing: 9.1. Let cool on a cooling grate (at least partially) before serving. 9.2. If you use salt crystals for sprinkling, try to eat the pretzels sooner as the crystals will tend to melt in just a couple of days. 9.3. An older pretzel can be heated in the microwave right before serving – it will give you a sense of freshness. * Optionally, you can prepare the dough in the morning to bake it in the evening. To do this, use cold milk straight from the refrigerator and allow the dough to rise on the countertop instead of in a warm place. This will slow down the entire process, and your dough should be ready by the evening for the next step. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.