Soft Pretzels
Serves
10
Total Time
2hrs 50mins
Calories
271
Originating in European monasteries in the early middle ages, these fresh Bavarian soft pretzels are a delicious salty, chewy treat.
- Water
280 g (about 1 ¼ cups)warm
- Granulated sugar
54 g (about ¼ cup)
- Active dried yeast
14 g (about 1 ⅛ tablespoons)
- All purpose flour
700 g (about 5 ½ cups)
- Salt
12 g (about 2 teaspoons)
- Water
900 g (about 3 ¾ cups)boiling
- Baking soda
100 g (about ½ cup)
- Sea salt
as neededcoarse
INGREDIENTS
- 1. Add water, granulated sugar and active dried yeast to a clean medium bowl
- 2. Mix briefly until combined
- 3. Add all purpose flour, granulated sugar and salt to a clean large mixing bowl
- 4. Whisk briefly until combined
- 5. Transfer yeast mixture to dry ingredients
- 6. Mix on medium speed until dough forms
- 7. Turn out dough onto lightly-floured surface
- 8. Knead until soft
- 9. Grease a clean medium bowl
- 10. Transfer dough to medium bowl
- 11. Cover with kitchen towel
- 12. Let rise until doubled and springy to touch - 2 hr
- 13. Pre-heat oven - 230°C
- 14. Line 2 clean baking sheets with parchment paper
- 15. Knead dough until smooth - approx 1 min
- 16. Divide dough into 10 pieces
- 17. Form pretzels then set aside
- 18. Add boiling water to a clean medium bowl
- 19. Mix in baking soda to the boiling water until dissolved
- 20. Add pretzels to boiling water one by one
- 21. Sprinkle with sea salt
- 22. Bake until golden brown - 10 min, 230°C
METHOD
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