German-style pretzels
(2)
50 min
These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have!
Jeannie Yee
8 people made this
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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