Prefer your pretzels with sea salt or poppy seeds? No matter your preference, get creative and bake up this super soft buttery pretzels.
PREP TIME 2 hoursCOOK TIME 10 minutesMAKES 12
625g of plain flour
100g of caster sugar
200ml of warm water
4 teaspoons of active yeast (dried preferably)
2 teaspoons of salt
1 tablespoon of vegetable oil
100g of bicarbonate of soda- for dipping solution
1L of hot water- for dipping solution
2 tablespoons of sea salt for serving
Preparation method
Start by adding the yeast and a teaspoon of sugar into 300ml of warm water and leaving to stand until it begins to look creamy which should take around 10 minutes.
In a large mixing bowl, mix together the flour, 100g of caster sugar and the 2 teaspoons of salt. Make a well in the centre of the dry ingredients and add the oil and yeast mixture into the centre. Mix together all the ingredients until you have begun to form a dough adding more water if the dough is too dry.
Once you have created the dough, knead the dough for 8 minutes before leaving it to rest in an oiled bowl, cover and leave for around an hour or until it has doubled in size.
Preheat the oven to 220°C.
In a large bowl fill it with 1 litre of hot water, adding the bicarbonate of soda and leaving to dissolve.
After the dough has rested and doubled in size, divide the dough into 12 equal pieces. Take each of the piece of dough and roll out into a sausage shape before twisting until it resembles a pretzel.
When you have shaped all your pretzels dip them in the bicarbonate of soda mixture before placing onto the baking tray and sprinkling with sea salt.
Bake in the oven for 8 minutes or until it has turned golden.
