Evening Edge
What’s For Dinner?
DEL.ICIO.USBuckhead Bread Co.'s Pretzel Sticks
Rate this recipe: (average rating = 4.00 with 6 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the menu of . . . Buckhead Bread Co. & Corner Cafe
3070 Piedmont Road, Atlanta
404-240-1978
Q: The pretzel sticks they serve at the Buckhead Bread Co. are fabulous. I have searched extensively for the recipe with no success. Can you possibly get it?
- Constance Wall, Berkeley Lake
A: It was Pano Karatassos, the legendary Atlanta restaurateur and president and founder of Buckhead Life Restaurant Group, who conceived the idea of pretzel bread. He called upon Alou Niangadou, an award-winning bakery chef and executive bread baker at the Buckhead Bread Co., which provides bread for all the Buckhead Life restaurants as well as other top hotels and restaurants, to come up with such a creation.
Hands on time: 25 minutes Total time: 1 hour and 40 minutes Serves: 8 sticks
Ingredients:
-
3 1/2 to 4 cups (1 pound) high gluten or all-purpose flour
3 tablespoons granulated sugar, divided
1 tablespoon salt
2 ( 1/4-ounce) packages active dry yeast
1 cup warm water (105 to 115 degrees)
1/2 cup (1 stick) butter, melted and cooled
Optional:
1 egg, beaten with 1 tablespoon water and 1 teaspoon granulated sugar
Instructions:
Combine 3 cups of the flour, sugar and salt in a large mixing bowl. In another bowl, dissolve the yeast in the warm water. Add cooled butter to the yeast mixture, then pour into the flour mixture in the large mixing bowl. Stir to combine. Gradually add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl, cover bowl with kitchen towel and let dough rise 30 minutes. Divide dough into 8 equal portions; shape into long sticks and place on baking sheets. Let rest 10 to 15 minutes while preheating oven to 350 degrees.
When oven is hot, brush optional egg glaze on bread sticks, sprinkle with additional sugar if desired and then make slash marks (using a razor blade or a very sharp knife) lightly across tops of sticks. Bake 20 to 30 minutes.
When oven is hot, brush optional egg glaze on bread sticks, sprinkle with additional sugar if desired and then make slash marks (using a razor blade or a very sharp knife) lightly across tops of sticks. Bake 20 to 30 minutes.
Nutrition:
Per stick (without optional glaze): 318 calories, 6 grams protein, 12 grams fat (percent calories from fat, 35), 46 grams carbohydrates, 31 milligrams cholesterol, 979 milligrams sodium, 2 grams fiber.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Buckhead Bread Co. & Corner Cafe