Definitely more a bun than a traditional pretzel!
And my “best efforts” may have caused a fair bit of mirth from my daughter as she looked on whilst I attempted to twist and mangle the dough into shape – only to provide me with a perfect how to tutorial once they were baking.
But, hot from the oven definitely delicious.
For this Pretzel recipe you will need:
1 ½ teaspoons fast action dried yeast
175ml warm (not boiling) water
¼ teaspoon pouring salt
½ teaspoon sugar
280g white bread flour
1 egg (beaten)
1 – 2 tablespoons rock salt
Makes approximately 10 – 12 pretzel buns
- Measure the yeast and warm water into a small bowl. Allow to stand for 10 – 15 minutes until it is creamy and starts to bubble.
- Transfer the yeast mixture to a large mixing bowl together with the pouring salt, sugar and half of the flour. Beat well (I used my Kitchen Aid fitted with the dough hook, but you could beat my hand).
- Add the remaining flour gradually and continue beating until combined and a sticky dough forms.
- Place the dough in an oiled bowl, cover with cling film and put in a warm place to prove for about an hour / until the dough has doubled in size.
- Grease and line two large baking sheets and pre-heat the oven to 230C / 450F / Gas Mark 8.
- Once the dough has proved, turn it onto a lightly flour surface and divide into 10 – 12 equal pieces.
- Roll each piece into a long thin stick and twist to form a pretzel shape (or as in my case, your interpretation of one!).
- Place the pretzels on the prepared baking sheets. Brush with the beaten egg and top with rock salt.
- Bake in the pre-heated oven for 15 minutes or until risen and golden brown.