German-style pretzels
About this recipe: These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have!
Ingredients
Serves: 12
- 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
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.
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Reviews (1)
0
Really easy to make and very tasty- the only thing to be aware of is that they also need an hour to prove on top of the time given so really 1hour and 50 minutes to make. I will certainly be doing them again though. :-) - 02 Jan 2016
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