Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, crunchy okara pretzel sticks. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Pour into one side of a large shallow dish. Roll each pretzel halfway into chocolate. Allow excess coating to drip off, then sprinkle pretzels with granola.
Crunchy Okara Pretzel Sticks is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Crunchy Okara Pretzel Sticks is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have crunchy okara pretzel sticks using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Crunchy Okara Pretzel Sticks:
- Make ready 150 grams Fresh okara
- Make ready 75 grams Cake flour
- Prepare 3/4 tsp Salt
- Make ready 2 tbsp Sesame paste
- Take 1 tsp Sesame seeds
They are much chewier than soft pretzels but not as crunchy as we are typically used to for hard pretzels. No sourdough starter or fancy flours here, just good old yeast, brown sugar, and baking soda. Okay, actually there is one trick: To make the boiling mixture more alkaline without resorting to lye, Barber calls for a concentrated "baked soda." I use Snyders large pretzels. Any large, crunchy pretzels that look like this when broken up will be fine.
Instructions to make Crunchy Okara Pretzel Sticks:
- Combine all the ingredients in a bowl, and mix well.
- Lump it all together, and place it on a board. Roll out the dough about 5 mm thick with a rolling pin.
- Cut into 5 mm strips with a knife. Bake in the oven at 180℃/355℉ for about 25 minutes. When they become crispy, they're done.
Okay, actually there is one trick: To make the boiling mixture more alkaline without resorting to lye, Barber calls for a concentrated "baked soda." I use Snyders large pretzels. Any large, crunchy pretzels that look like this when broken up will be fine. I don't like to use thinner pretzels because they don't hold onto the spices like these. Break the pretzels up into pieces and place in a large zipped-top bag. These delicate, crispy pretzel sticks are a perfect accompaniment for your favorite dips and also delicious and fun to eat all by themselves.
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