Ep 17. Rollin' In Dough

In season 1 episode 17 of Essential Pepin, Jacques Pepin teaches viewers the art of baking dough. Titled Rollin' In Dough, this episode features some of Jacques's favorite dough-based recipes, including bagels, pizza, and pretzels.

The episode begins with Jacques explaining the importance of kneading dough properly. He demonstrates his technique for kneading bagel dough, noting that it should be stretchy and smooth. Jacques then shapes the bagels and boils them in water with honey to give them their distinctive flavor.

Next, Jacques moves onto pizza dough, which he notes can be made with either dry or fresh yeast. He demonstrates how to stretch and shape the dough using a technique involving one hand and gravity. Jacques emphasizes that the dough must be very thin in the middle to prevent it from becoming too bready. He then adds classic toppings such as tomato sauce, cheese, and olives, before baking the pizza in the oven.

The final recipe in this episode is for soft pretzels. Jacques explains that pretzel dough is similar to bagel dough but with the addition of baking soda in the boiling water to give them their characteristic brown color and chewy texture. Jacques demonstrates how to shape the pretzels into the classic knot shape before baking them in the oven.

Along the way, Jacques shares tips and tricks for working with dough, such as using an oiled surface to prevent sticking and letting the dough rest between shaping and baking for a lighter texture. He also emphasizes the importance of using good quality ingredients, such as high-protein flour for bagels and pizza, and kosher salt for pretzels.

As always, Jacques's easy-going demeanor and clear instructions make it easy to follow along with these dough-based recipes, even for novice bakers. Rollin' In Dough is a great episode for anyone looking to master the art of working with dough, whether it's for bagels, pizza, pretzels, or any other baked goods.