Game-Day Grub : Tom Bergin's Housemade Pretzels

In the honor of football season officially starting, every Sunday I'm going to be posting some game-worthy eats from great restaurants around the city as well as some of my own in "Game-Day Grub".

Tom Bergin’s Housemade Pretzels

Courtesy of Pastry Chef Ann Kirk

Too Lazy to make them? Catch the game @ Tom Bergin's and order them up!

840 S. Fairfax Ave.
Los Angeles, CA 90036
323.936.7151

34                    grams              fresh yeast

450                  grams              warm water

12                    grams              barley malt syrup

4                      ounces            dark rye flour

24                    ounces             all-purpose flour

4                      tsp                  kosher salt

10                    cups                water

½                     cup                  baking soda

4                      Tbsp                barley malt syrup

In mixer bowl, combine yeast warm water and barley malt syrup.  Let sit until bubbly, about 5 – 10 minutes.

Meanwhile, in a separate bowl, measure dark rye, all purpose flour, and salt.  Mix so that salt is blended in with flours.  When yeast is bubbly, add flour mixture in and paddle together until just combined.  Pour dough onto work surface and knead by hand until smooth.  Dough will be a little tacky.  Transfer dough to a greased or pan-sprayed bowl.  Cover tightly with plastic wrap and let sit at room temperature for 90 minutes or until doubled in size.

When dough has doubled, turn out onto work surface and divide into 3 ½ ounce portions (or whatever size you want).  With two palms, roll each portion into a long snake, bring the ends close like a U, cross them and twist, and flip this end over to connect at the bottom of your pretzel.  Continue with the rest of your dough, and transfer them to a greased or pan-sprayed sheet tray.  Cover with a kitchen towel and let proof for 15 minutes.  After 15 minutes, freeze for ease in the boiling process!

In a medium or large pot, bring 10 cups of water to a boil.  Slowly add the baking soda and barley malt syrup.  Boil a couple pretzels at a time for about 30 seconds, flip each pretzel over halfway through.  Remove from pot with a slotted spoon and place on tray lined with a cooling rack to drain.  After all pretzels have boiled, transfer to a greased or pan-sprayed sheet tray.  Brush with egg wash and sprinkle generously with kosher salt or pretzel salt.  Bake at 425 for 16 – 20 minutes. 

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