Soft Pretzels

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. Hey and did you know that Pretzels goes back to the beginning of the middle ages, in 610 A.D, crazy right?

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

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.

    • If you are confused how to roll dough take a look on the attached video.

  • Place on the oiled tray and proof for 30 minutes.

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.