We've been fiddling with soft pretzels
Posted by Richard on 7 October 2013
Pretzels - I dare anyone to stop at one! Occasionally we share our recipes, and this one's a cracker. Have a go, you won't be disappointed.
2 cups milk, 1.5 tbsp active dry yeast, 2 tbsp brown sugar, 4 tbsp melted butter, 4.5 cups all purpose flour, 2 tsp salt, half a cup baking soda, 2 cups water, extra melted butter.
Warm the milk in the microwave (about a minute) or stove top, whisk in the yeast and leave for 5 minutes in a warm place. Add to brown sugar, melted butter and 1 cup of the flour to form a loose paste, then mix in the other 3.5 cups of flour. Mix well, and knead for 5 minutes or so. You may need to have more flour ready at this point, as the mixture will probably be quite wet - just keep adding while kneading until the dough becomes nice and elastic. Cover and leave in a warm place for an hour or so. Now, you have to decide how big you're going to make them. Divide the dough by 12, you'll have monsters, but that's fine if that's how you want them. I divided by 12, then halved each piece of dough again to make 24 (see photo). The next bit is both the trickiest, and most fun. It's almost impossible to describe, so you're best to get along to YouTube and learn how to twist them (try this video). I promise you 2 things - it's easier than it may look at first, and by the time you've finished shaping your first batch, you'll be an expert! You're going to eat the first batch yourself anyway, so who cares if they're not perfect. While the dough is rising, mix the water and baking soda in a pan, and bring to the boil. After shaping, drop them a couple/few at a time into the water for a few seconds, scoop them out and top with whatever you want - we're currently using rock salt (not too much), grated parmesan or mixed (black/white) sesame seeds. Back in the oven (200 degrees) for about 7-8 minutes, until beautifully golden brown. Brush with a little more melted butter, and ...... EAT.
Thanks for reading