Name: 自制軟脆椒鹽捲餅希拉烹飪 (Homemade Soft Pretzels! Hilah Cooking)
Uploaded: 2025-06-19T18:00:32.000Z
Duration: 10 min 26 s

Hey dudes, I'm Hilah, and today on Hilah Cooking,

嘿，夥計們，我是希拉，今天的節目是希拉烹飪、

I made pimento cheese a couple days ago, and it got me thinking about soft pretzels, because what goes great with pimento cheese?

幾天前，我做了皮門託奶酪，這讓我想到了軟椒鹽脆餅，因為有什麼能和皮門託奶酪搭配呢？

Soft pretzels are super great to make for a football game, or a sports game, or something like that, where you're gonna have people over to your house, drinking some beer, feed them some soft pretzels.

軟椒鹽脆餅非常適合在足球比賽、體育比賽或類似活動中使用，你可以請人來家裡喝啤酒，給他們吃一些軟椒鹽脆餅。

Alright, the dough for soft pretzels is actually super easy, especially if you have a stand mixer.

好了，軟椒鹽脆餅的麵糰其實超級簡單，尤其是如果你有臺攪拌機的話。

If not, you can do it by hand, and knead it by hand.

We're gonna start out with a yeasted dough, so I've got some hot water.

我們要從酵母麵糰開始，所以我準備了一些熱水。

I like to start slightly hotter than it should be.

It should be between like 95 and 115 degrees Fahrenheit, so slightly warmer than body temperature.

溫度應該在華氏 95 到 115 度之間，比體溫稍高一些。

I'm gonna add some brown sugar, and if your water's too hot, it'll kill the yeast, but I wanna get it a little bit warmer than normal, so I can dissolve this brown sugar.

我要加入一些紅糖，如果水太熱，會殺死酵母，但我想把水溫調高一點，這樣就能溶解紅糖了。

So you should be able to stick your finger in it, and it feels warm, but it's not gonna burn you by any means.

所以，你應該可以把手指伸進去，感覺是熱的，但絕對不會燙傷你。

So yeast is a living organism, and when it's sort of dormant, when you buy it in a little dry pouch like this, and then when you add it to the warm, sugary water, it wakes it up, and we're gonna pour it, just sprinkle it in over the top, and then we're gonna let it sit for five minutes, and that's the step that's called proofing the yeast.

酵母是一種活的有機體，當它處於休眠狀態時，你買到的酵母就像這樣裝在一個乾燥的小袋裡，然後當你把它加入溫熱的糖水中時，它就會甦醒過來，我們要把它倒進去，撒在上面，然後讓它靜置五分鐘，這就是所謂的酵母打樣。

Basically, you're proofing that it's still alive, and it's not dead.

基本上，你是在證明它還活著，而且沒有死。

So we're gonna let it sit for about five minutes.

所以我們要讓它靜置五分鐘左右。

When we come back, it should look nice, and like white and foamy, kind of like the head of a really nice beer, which reminds me, I should go get some beer while I'm waiting.

等我們回來的時候，它應該看起來很漂亮，像白色的保麗龍，有點像非常好的啤酒的頭，這提醒了我，我應該在等待的時候去買點啤酒。

Okay, five minutes later, you can see this yeast is just like.

好了，五分鐘後，你可以看到這個酵母就像。

Looks a little bit like pond scum, but it's perfectly natural, and it's making bubbles.

看起來有點像池塘裡的浮渣，但它是完全自然的，而且還在冒泡泡。

And actually, so the yeast eats the sugar, if you didn't notice, the yeast eats the sugar, and produces carbon dioxide, and that's what makes the bubbles, and that's what makes bread rise.

實際上，酵母會吃糖，如果你沒注意到的話，酵母吃糖後會產生二氧化碳，這就是產生氣泡的原因，也是麵包發起來的原因。

So you can see it's already doing it now.

所以，你可以看到它現在已經在做了。

Okay, I'm gonna add a little bit of beer.

If you don't wanna use beer, you can use water, but I use about 1 1⁄2 cup of like a lager style beer, like a light.

如果不想用啤酒，也可以用水，但我用的是 1 1⁄2 杯拉格啤酒，比如淡啤酒。

Add some soft butter, couple tablespoons of butter, and some bread flour.

加入一些軟黃油、幾湯匙黃油和一些麵包粉。

It's really important to use bread flour.

You can buy it most stores where they sell regular flour.

在大多數出售普通麵粉的商店都能買到。

Bread flour has a higher gluten protein content, so it makes the breads like more elastic, and stringy, and stuff like that.

麵包粉的麩質蛋白含量較高，是以會使麵包更有彈性和粘性，諸如此類。

I'm like, look at me, I'm a gluten molecule.

我想，看看我，我是一個麩質分子。

Okay, so we're gonna add, and I apologize to y'all Europeans out there, but I took your great German pretzel recipe, and I made it not metric.

好了，我們要補充一點，我向你們這些歐洲人道歉，但我把你們偉大的德國椒鹽脆餅食譜，做成了非標準食譜。

So I don't know how much this weighs, but I'm using about 3 1⁄4 cup of flour.

我不知道這有多重，但我用了大約 3 1⁄4 杯麵粉。

Start with a little bit less if you want, and then you can always add more.

如果你願意，可以先少放一點，然後再慢慢加。

That's better, usually with breads and things, it's better to have it be a little wet, and then add a little more flour than have it be too dry, and then have to work your way back.

這樣比較好，通常做麵包之類的東西，最好是有點溼，然後再加一點麵粉，而不是太乾，然後不得不再加。

And then we're just gonna knead this for about five minutes.

And as it goes, you know, you want it to sort of pull all together into a ball.

隨著時間的推移，你知道，你希望它能團成一個球。

If it seems like it's gonna be too wet, you can add a little bit more flour, like a tablespoon at a time, or if it's too dry and it's not coming together, you can add a little bit of water, same way.

如果看起來會太溼，可以再加一點麵粉，比如每次一湯匙；如果太乾，合不攏，可以加一點水，方法相同。

But give it a couple minutes to see if it comes together on its own first.

不過，先給它幾分鐘時間，看看它是否能自己合攏。

Okay, so this took about five and a half minutes.

I just kind of let it go until it formed the ball, like I said.

就像我說的，我只是順其自然，直到球成型。

And now it feels kind of soft, and it should feel cool, but when you touch it, it's not sticky, it's not like sticking to my hands at all, it's not leaving any kind of residue.

現在感覺有點軟，應該是涼涼的，但摸上去不粘，一點也不粘手，也沒有留下任何殘留物。

所以，現在我們得讓它升起來。

And I'm gonna get a little bit more butter here,

I'm just gonna grease up this big, squishy ball, and put it back in this bowl.

我把這個又大又軟的球抹上油，放回碗裡。

You want it to be able to rise at slightly warmer than room temperature for about 30 minutes.

您希望它能在比室溫稍高的溫度下膨脹約 30 分鐘。

So we'll come back and show you how that's done, and then we'll actually make the pretzels.

所以我們會再來教你怎麼做，然後我們就來做椒鹽脆餅。

30 minutes later, it has risen like a boner in the morn.

30 分鐘後，它就像早晨的勃起一樣漲起來了。

Okay, we're gonna divide this into eight little pieces.

好了，我們要把它抽成八小塊。

If you want, you could do pretzel bites, or one big pretzel, or whatever.

如果你願意，你可以做椒鹽脆餅，或者一個大椒鹽脆餅，或者其他任何東西。

I'm gonna make some regular-sized pretzels.

我要做一些普通大小的椒鹽脆餅。

Throw those over there, and we're just gonna use one piece at a time.

把這些扔過去，我們一次只用一塊。

And I find it's usually easier not to flour your surface.

而且我發現，通常不在表面撒麵粉會更容易些。

A lot of times when you're rolling out dough, you wanna flour it, but because we're trying to stretch this out to a 24-inch snake, would be an awesome name for a porno, you kind of are stretching it a little bit, so the flour almost makes it too slick.

很多時候，當你在擀麵時，你會想給麵糰撒點麵粉，但因為我們要把它擀成 24 英寸長的蛇形，這對色情片來說是個很棒的名字，所以你會把它擀得有點長，所以麵粉幾乎會讓它變得太滑。

You want it to grip the counter a little bit.

And for a traditional German soft pretzel shape, you wanna leave the belly of the snake, the belly of the beast, a little bit fatter than the ends.

要做成傳統的德國軟椒鹽脆餅形狀，蛇的肚子、野獸的肚子要比兩頭肥一點。

所以，我們已經得到了我們的蛇。

Take the two ends, flip them up, twist them together once, twice, and then down like that.

取兩端，向上翻轉，擰在一起，一次、兩次，然後像這樣向下擰。

If you know anything about pretzels, you know that they get that, and bagels too, they get that shiny, golden brown crust from a little quick dip in some lye water.

如果你對椒鹽脆餅有所瞭解，就會知道椒鹽脆餅和百吉餅也是如此，它們在鹼水中快速浸泡一下，就能獲得金黃色的閃亮外皮。

Lye is very caustic, it's very alkaline, it can be a little bit dangerous if you don't know what you're doing, and it's actually really hard to find at a grocery store.

鹼液具有很強的腐蝕性，鹼性很強，如果你不知道自己在做什麼，可能會有點危險，而且實際上在雜貨店很難買到。

So this is baking soda, and baking soda is also alkaline, but not so much as lye, but if you put it on a little foil-lined tray like this, and put it in your oven at 250 degrees for about an hour, it makes it more alkaline and closer to the pH of lye.

這就是小蘇打，小蘇打也是鹼性的，但沒有鹼那麼強，但如果你把它放在這樣一個內襯錫箔紙的小托盤上，然後放入烤箱，在 250 度下烤大約一個小時，它就會變得更加鹼性，更接近鹼的酸鹼度。

I'm gonna whisk this into some warm water, just to dissolve it.

我把它倒進溫水裡攪拌一下，讓它溶解。

If you stick your fingers in it, it feels kind of slippery and soapy, and that's how people used to make soap, was mixing lye with oil or something, like beef tallow, prairie soap.

如果你把手指伸進去，就會感覺滑滑的，有肥皂的味道，這就是過去人們製作肥皂的方法，將鹼液和油或其他東西混合在一起，比如牛脂，草原肥皂。

Okay, so I'm gonna dip my pretzels into this little lye solution, one at a time.

好了，我要把椒鹽脆餅浸入鹼液中，一次一個。

Kind of let them soak for about 10 seconds on each side.

And then while it's still wet from your fake lye bath, sprinkle it with a little coarse salt.

然後，趁著假鹼液浴還沒幹，撒上一點粗鹽。

They actually make what's called pretzel salt that you can buy at gourmet stores, like spice stores, but I don't have that.

實際上，他們製作了一種叫做椒鹽的東西，你可以在美食店（比如香料店）買到，但我沒有這種東西。

Okay, we're gonna keep doing this with all the pretzels.

好了，我們要把所有的椒鹽脆餅都做一遍。

Okay, so now I'm gonna start my oven preheating to 475 while I let these rest for another 30 minutes just uncovered.

好了，現在我要開始把烤箱預熱到 475 度，同時讓這些食物在不加蓋的情況下再靜置 30 分鐘。

It's gonna let the skin kind of dry out a little bit and it's gonna give them a nice little crispy crust.

這樣可以讓表皮變幹一點，讓表皮變得酥脆。

Definitely, definitely fill in that on my little bitten down bloody cuticles.

一定，一定要在我被咬得鮮血淋漓的小角質層上補上。

Okay, see you in 30 minutes, not literally.

好吧，30分鐘後見，不是字面意思。

Okay, another little rise and our yeast has done its job.

好了，再上升一點，我們的酵母就完成任務了。

Thanks for your work, but you're dying now.

感謝你的工作，但你現在快死了。

We're gonna put them in 475 for eight to 12 minutes.

我們要把它們放進 475 號容器裡 8 到 12 分鐘。