About this recipe:Loving shop bought pretzels but unable to afford them very often, I decided to have a go at making my own. I found a recipe that worked quite well but have tweaked it to improve the outcome. These are particularly good coated with cinnamon and sugar. They can be reheated and taste just as fresh as they were when they first came out of the oven. Enjoy!"
In a small bowl, dissolve the yeast and 5g sugar in 300ml warm water. Let stand until frothy, approx 10 minutes.
In a large bowl, mix together flour, 100g sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add just a few drops of water. If it is wet sprinkle in some extra flour. Knead the dough until smooth, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl cover in cling film and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven 220 C / Gas 7. In a large bowl, dissolve bicarb soda in 450ml hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the bicarb of soda solution and place on a greased baking sheet.
Bake in preheated oven for 8 to 10 minutes, until browned.
Remove from oven and brush pretzel with sugar syrup until coated on top. Then place the sugar/cinnamon mix on a plate and dip the pretzel until coated.
Eat and enjoy!
Reheat on Gas 6 for 5 minutes or microwave on full power for 30 seconds.
Do not use any other flour than bread flour as they will not rise.
Almost like the ones you get at the mall but these are better as they are baked and not deep fried. These are so easy to make especially if you've got a stand up mixer to knead your dough.
I followed this recipe exactly apart from the sugar cane syrup as its difficult to get from here so i just substituted it with cane sugar in boiling water with a pinch of cream of tartar and brushed that on the pretzel before coating it with cinnamon sugar x - 05 Oct 2013
I made a good job of these, second time around. I'd never really baked before and I added too much water to the dough which left a terrible mess (through my actions and no fault of the recipe). Forgetting to grease the proving bowl made things even worse!
However, it truly was a game of two halves. First batch in the bin and I was ready to go again. I followed the quantities precisely which gave quite a stiff dough (which reminded me of a pizzeria chef) and this was really easy to handle with little flour needed on the bench for rolling. I just hope they don't go stale overnight as I'm taking them to work in the morning!
I hope the picture speaks for itself. - 01 Mar 2015