PRETZELS
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INGREDIENTS:
FOR THE DOUGH:
- 500g Pernerka Plain White flour
- 260ml water
- 50ml lukewarm milk
- 1 egg
- 1 tsp dried yeast or 20g fresh yeast
- 4 tbsp melted butter
- 1 tsp salt
- 1 tsp caster sugar
NEXT:
- 1L water
- 3 tsp bicarbonate soda
- An egg wash
- Poppy seeds, sesame seeds and salt flakes
TIPS AND TRICKS:
Pretzels are best enjoyed fresh, but they also freeze well. You can keep them in the freezer for up to a month.
INSTRUCTIONS:
1) Tip the flour into a clean bowl and make a well in the centre. Add the sugar, yeast, lukewarm milk and the whisked egg. Let this mixture sit for a while and when you see the yeast working, add the remaining dough ingredients and knead until you get a smooth dough. Cover and let it rise in a warm place for about 30 minutes.
2) Divide the risen dough into 12 equal pieces. Using your hands, roll each piece into a long rope.
3) To form logs into pretzels, lay the rope in a U-shape. Take the two ends and cross them over. Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining ropes. Cover and let rise for additional 20 minutes.
4) Preheat the oven to 200C / 180C fan.
4) Fill a bigger saucepan with water, bring to the boil, add the baked bicarbonate soda, then reduce the heat to a low simmer. Add the pretzels gently into the pan, one at a time, and cook for 80 secs.
5) Use a slotted spoon to gently lift the pretzels from the pan and place them on a baking tray lined with parchment paper. Brush with the egg wash and sprinkle with poppy seeds, sesame seeds and/or salt flakes.
6) Bake in the preheated oven for 10-15 minutes or until dark brown, but not burnt!
7) Cool the pretzels down before serving. Enjoy!