Servings

8-10

Cook

20 min

I absolutely love pretzels and there is nothing better than these fresh from the oven. Best of all you can put your favourite toppings on them. The pretzels are great with a drink and the rolls I like cut open with some mountain ham, salami or cheese.

Pretzels & Pretzel Rolls

INGREDIENTS
For the Dough

250g plain white flour

250g strong white flour

1 tsp fast action yeast

130ml water

½ tbsp brown sugar

10g salt

130ml milk

40g butter, melted

For the Solution

1l water

2 tbsp bicarbonate of soda

For the topping

Rock salt or

Seeds or (e.g. poppy, sunflower, sesame)

Grated cheese

Method

For the starter dough, in a bowl, mix together 50g of the plain flour, the yeast and water. Cover with cling film or a shower cap and leave in a warm place for 1 hour.

Add the remaining flour, sugar, salt and butter and mix together. Turn out onto a work surface and knead for 10 minutes until smooth and elastic. Place the dough into a large bowl and cover with cling film or a shower cap. Leave to rise until doubled in size for 1½ hours.

Turn the dough out onto a work surface and gently knead for a minute. Now it is ready for shaping. Depending on the size you would like, divide the dough into   6 – 10 equal pieces (I like medium size rolls and pretzels so I make 10).

For traditional pretzels you need to roll the dough into a long rope, about 40 cm long and leaving the middle 4cm about 3cm thick and tapering to ½ cm at the ends. Bring the two ends together then twist them twice about 5cm in and bring them over the thicker middle.
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For the rolls, either shape the dough into batons or rounds. Leave to rise uncovered for 30 minutes.

Preheat the oven to 200C/180C fan. In a saucepan, bring the water and bicarbonate of soda to a boil. Drop the dough shapes one at a time for about 5 seconds into the solution. Remove with a slotted spoon and place on a baking sheet. Sprinkle with your chosen topping then slash the pretzels at the back of the thickest part and the rolls on top.

Bake in the oven for 15 – 18 minutes until a deep brown colour. Remove from the oven and leave to cool on a wire rack.

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