These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have!
8 people made this
7 g active dry yeast
2 tablespoons brown soft sugar
1 1/8 teaspoons salt
350ml warm water (45 degrees C)
375g plain flour
135g strong white bread flour
475ml warm water (45 degrees C)
2 tablespoons bicarbonate of soda
2 tablespoons butter, melted
2 tablespoons coarse salt
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Method Prep:30min › Cook:20min › Ready in:50min
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 350ml warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine remaining warm water and bicarbonate of soda in a 20cm square tin.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the bicarb solution. Place on parchment covered baking trays, and let rise 15 to 20 minutes.
Meanwhile, preheat oven to 230 C / Gas 8.
Once risen, bake pretzels for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.