Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!

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Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
by ArchanaPotdar · This post may contain affiliate links · Leave a Comment
Finally my post for We Knead to Bake! Whew! what a month we have had with my father’s surgery and Father-in-laws abscess draining and the subsequent rise and fall of his sugar… I hope we are on a even keel now!
So my worries and miseries apart here we go….
For this month for WE KNEAD TO BAKE Aparna set us to make Crunchy/ Hard Pretzels.
I love reading Aparna’s writeup to the bakes that we make they are so very informative and detailed! Hats off! So here is what Aparna has said ,
“ The authentic German Pretzel, the Laugenbrezel, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump “body”, and thin, crispy (not dry) crossed “arms.” The Hard or Crunchy Pretzels are an American invention!
The story goes that one morning sometime in the late 1800s, a baker at the Munich Royal Café, was preparing some sweet pretzels for his guests. Instead of brushing them with sugar he accidentally brushed them with the sodium hydroxide solution being used to clean and disinfect the bakery countertops! Instead of binning his dough he went ahead and bake them anyway. The resulting pretzels came out of the oven with a unique brown crust, soft centre, and delicious taste.
There many stories about the shape too. A popular one is that the shape resembles a praying monk (back then the praying position was arms crossed with the hands on the shoulders).
The taste of the Pretzel comes from its dunking in the soda bath. Originally a solution of lye was used for this bath but lye is highly corrosive and needs to be handles with care. A baking soda solution works just as well, and once you’re done, pouring it down your sink will give help unclog the drain if necessary!
Pretzels are usually brushed with an egg wash after the soda bath and this is what gives them their characteristic shine. Then they’re sprinkled lightly with coarse/ sea salt crystals before baking them. ”
Like Aparna I left out the egg wash and the sprinkled salt on my Pretzels, one set got freshly ground pepper and salt treatment. We also sprinkled brown suagr on one!!And you can do the same if you want to.
This is a good video to watch before starting on making the pretzels. It’s for making soft pretzels but the dough shaping and soda bath technique is the same.
(Adapted from Alton Brown’s recipe)
*You might want to cut down on the salt a bit if you’re going to sprinkle salt on the pretzels while baking.
Linking to Aparn’s We Knead to Bake.
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Chitz says
Lovely & perfect looking pretzels 🙂