Prep 50 mins
Cook 15 mins
My Estonian DH loves pretzels but the only decent ones he say are 2 hours drive away up in the Blue Mountains. I am still trying to perfect the right texture and so far this recipe comes close. The number of pretzels depends on how big/small you make them. To make sure they all cook evenly I tend to weigh out the dough portions so they are equal weight. I hope I explained how to form a pretzel.
- 2 teaspoons active dry yeast
- 30 ml water, warm
- 1 1⁄3 cups water, warm
- 80 g sugar, brown
- 520 g flour
- baking soda
- 3⁄4 cup sea salt, coarse
- 2 teaspoons caraway seeds (optional)
- Mix the yeast with 30ml warm water and when dissolved add the rest of the water the brown sugar and all the flour.
- Knead dough until smooth and elastic.
- Turn into an oiled bowl and cover with cling wrap and let rise 1/2 hour.
- Preheat your oven to 220°C.
- Place a large deep pan on the stove and measure in cold water. You will need to have the water at least 7cm deep so the amount of water depends on your pan size. Now for every 250ml water add 2 tablespoons of baking soda.
- Make sure the soda is dissolved and bring the water to a gentle boil and then leave to simmer.
- Take a portion of dough and on a lightly floured surface roll out a bit thicker than a pencil and slightly tapering at the end.
- Now form into pretzel shape by rounding off the centre of the dough, crossing over the 2 ends and looping back down and pressing into the the dough.
- Let sit for a few minutes to rise slightly.
- Sprinkle a baking sheet well with salt.
- Make sure the water is simmering and place a pretzel in the water for just 10 seconds on each side using a large spatula to flip the dough.
- Remove the pretzel from boiling water and place onto the salted a baking sheet.
- Sprinkle salt on to the pretzels. You can also sprinkle caraway seeds it you like.
- Bake for 8-10 mins making sure they are a nices deep brown.
- Best eaten warm.