Pretzels – Week 12

A late posting this week! But the recipe I have for you is an easy one. They may look complicated but are made of a length of dough that is twisted and then looped.  Pretzels are a German baked product most commonly seasoned with salt but you can season them with other seasonings such as chocolate, cinnamon and sugar, seeds and nuts.

My pretzels did not turn out shaped as distinctively as they should have but tasted lovely and went in a flash! As I always say – there are no disasters in cooking – most of the time you can eat what you make!

alton-brown-soft-pretzels
The correct shape

Ingredients

350g strong white bread flour

½ tsp sugar

1 tsp salt

1 teaspoon fast action dried yeast

225ml hand-hot water

For the topping

1 egg yolk

1 tablespoon water

coarse sea salt.

  1. Grease 2 baking sheets. Place the flour, salt, sugar and yeast in a bowl. Make a well in the centre and add the water. Mix to a soft dough.
  2. Turn out onto an unfloured work surface and knead for 8 – 10 minutes until smooth. Put back into the bowl and cover with a clean, damp tea towel and prove until the dough has doubled in size.
  3. Knock back the dough and divide into 12 pieces. Roll each piece into a thin strand measuring about 16″.
  4. Take an end in either hand. Loop one end around almost into a circle, so that the end extends just beyond the end of the arc. Repeat with the other end to create a pretzel shape. Place on a baking sheet and repeat with the remaining strands. cover and prove for 30 minutes.
pretzel_0
I found this diagram very helpful to copy.
  1. Preheat the oven to Gas mark 6/ 200°C/ 400ºF.
  2. Beat the egg yolk and water together. Brush the pretzels with the egg glaze and sprinkle with a little sea salt.
  3. Bake for 15 to 20 minutes.
  4. Cool on a wire rack

Variation

If you want a sweet version, omit the egg glaze, lightly brush the pretzels with water when they come out of the oven and toss them in a mixture of ½ teaspoon cinnamon and 4 teaspoons of sugar

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