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2
December
Soft Pretzels
Soft Pretzels
Print recipe
| Serves | 8 |
| Dietary | Vegetarian |
| Misc | Freezable |
Ingredients
- 250ml Milk (warm, not hot)
- 7g Instant Yeast
- 2 tablespoons Light Brown Sugar
- 2 tablespoons Caster Sugar
- 2 teaspoons salt
- 440g Strong White Bread Flour
- 5 tablespoons Bicarbonate of Soda
- 1 Egg
Directions
| 1. | Pour warm water in a mixing bowl |
| 2. | Stir in the yeast and sugar and leave for a few minutes to bloom |
| 3. | Add in the salt and flour and mix until combined |
| 4. | Turn out onto lightly floured surface and knead for 8-10 mins until dough is smooth and elastic |
| 5. | Place in a lightly oiled bowl and cover with cling film and leave to double in size, about an hour. |
| 6. | Turn out onto floured surface and divide into 4,6,8 pieces depending how big you want your pretzels. This mixture will make four large pretzels or eight small ones |
| 7. | roll each portion into a long rope, then form into a pretzel shape |
| 8. | When you have all your pretzels formed, boil 1½ litres of water with 5 teaspoon of bicarbonate of soda. |
| 9. | Add each pretzel individually and boil for 1 min on each side, then lift with a straining spoon and place on a lined baking sheet |
| 10. | Once your pretzels are all boiled, brush with an egg-wash and then sprinkle with rock salt or sesame seeds. |
| 11. | Bake at Gas mark 8 / 230°c / 450°f for 10-12 minutes or until golden brown |
Note
You can eat these just as they are or try serving them with a spicy tomato or barbecue dip.
They freeze quite well once cooked. Just drop into a freezer bag, smoothing out as much air as possible, and freeze. Leave out for a couple of hours to defrost before use.
