This Pretzels recipe is so easy, the whole charade can be done in a hour. Longest is perhaps dipping of pretzels in to alkaline solution which takes some practice. If you have no bread on the hand this is great recipe to quickly make some. It goes well with any kind of smoked meat. Hey and did you know that Pretzels goes back to the beginning of the middle ages, in 610 A.D, crazy right?
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
Ingredients
Add into stand mixer
265 g Lukewarm Water
1 tsp Black Treacle
10 g Salt
..add
560 g All Purpose Flour
12 g Instant Yeast
..lastly
20 g Lard
Alkaline Solution
1000 ml Water
60 g Baking Soda
Directions
Dough
1
- Add water with salt and treacle in it.
- Add flour and yeast in to the mixer bowl, and mix well.
- Once dough is roughly formed add lard.
- Mix till dough is smooth and elastic. Rest for 15 minutes.
- Divide in to 8 pieces (approx 100g per piece).
- Shape in to the log and let rest for 5 minutes.
Final Prooving
2
- Now we need to shape the pretzels.
- The idea is to roll your log towards the edges, to achieve thick middle and thin sides.
- Place on the oiled tray and proof for 30 minutes.
If you are confused how to roll dough take a look on the attached video.
3
Pretzels can be stored in fridge overnight
Dipping Pretzels
4
- Very slowly incorporate baking soda into boiling water.
- Dip into boiling solution for 10 seconds pre side.
- Shake excess water.
Baking Pretzels
5
- Slice the thickest part of the pretzel with knife.
- Garnish with flaky salt & caraway seeds.
- Place on to the tray and bake at 218C for 15-20 min or until golden brown.
Ingredients
Add into stand mixer
265 g Lukewarm Water
1 tsp Black Treacle
10 g Salt
..add
560 g All Purpose Flour
12 g Instant Yeast
..lastly
20 g Lard
Alkaline Solution
1000 ml Water
60 g Baking Soda
Directions
Dough
1
- Add water with salt and treacle in it.
- Add flour and yeast in to the mixer bowl, and mix well.
- Once dough is roughly formed add lard.
- Mix till dough is smooth and elastic. Rest for 15 minutes.
- Divide in to 8 pieces (approx 100g per piece).
- Shape in to the log and let rest for 5 minutes.
Final Prooving
2
- Now we need to shape the pretzels.
- The idea is to roll your log towards the edges, to achieve thick middle and thin sides.
- Place on the oiled tray and proof for 30 minutes.
If you are confused how to roll dough take a look on the attached video.
3
Pretzels can be stored in fridge overnight
Dipping Pretzels
4
- Very slowly incorporate baking soda into boiling water.
- Dip into boiling solution for 10 seconds pre side.
- Shake excess water.
Baking Pretzels
5
- Slice the thickest part of the pretzel with knife.
- Garnish with flaky salt & caraway seeds.
- Place on to the tray and bake at 218C for 15-20 min or until golden brown.