Pretzels

Pretzels recipe

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  • Serves 8
  • 50 mins to prepare and 20 mins to cook
  • 145 calories / serving

Ingredients

  • 175g strong white bread flour, plus extra for dusting

For the coating

  • 75g (3 oz) plain flour
  • ½tsp fine sea salt
  • 1tbsp caster sugar
  • 1tsp fast action dried yeast
  • 2tsp olive oil, plus extra for greasing
  • ¼tsp bicarbonate of soda
  • 2tbsp sesame seeds or rock salt

Each serving contains

  • Energy

    620kj
    145kcal
    7%
  • Fat

    3g 4%
  • Saturates

    1g 5%
  • Sugars

    3g 3%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 26.5g Protein 4.4g Fibre 1.7g

Method

  1. Place the flours, salt and sugar into a large bowl and mix together. Measure the warm water into a jug and sprinkle the yeast over the surface and stir together. Leave for 5 minutes or until it starts to turn frothy on the top. Pour in the oil. Gradually add the liquid to the dry ingredients and stir together to form a soft dough. Turn out onto a lightly floured surface and knead, adding a little more flour as necessary, for 10 minutes or until the mix is no longer sticky and slightly springy to touch.
  2. Place into a large, lightly oiled bowl, cover with lightly oiled cling film and leave to prove in a warm place for 1-2 hours or until the dough has doubled in size. Turn the dough out onto a lightly floured surface and gently knock it back with your fist. Cut the dough, using a sharp knife, into 8 equal pieces. Roll each piece of dough into a sausage shape approximately 40 cm long. Take the ends of the dough and cross them over to make a heart shape with the two ends hanging over the edge by about 2-3cm. Then take the ends and twist them around each other and secure the ends on the sides of the pretzel. Repeat to make 8 pretzels and place them on a baking sheet lined with nonstick baking paper.
  3. Cover with lightly oiled cling film and leave in a warm place for 30 minutes or until doubled in size. Preheat the oven to 200C. Mix the bicarbonate of soda with 2 tbsp of boiling water and brush over the surface of the pretzels with a pastry brush. Then scatter with sesame seeds or rock salt and bake for 15 minutes. Remove from the oven and brush with the egg yolk mixture and bake for another 5 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool for a few minutes before serving warm.
  4. You can also make sweet pretzels - 5 minutes before the end of baking the pretzels - brush with the egg yolk mixture and dust with a sprinkling of caster sugar and ground cinnamon and bake for the last 5 minutes.

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