Pretzels

Pretzels

By
From
Treats
Makes
12
Photographer
Danielle Wood

These savoury snacks start off as pizza dough, but the poaching transforms them into glossy, chewy pretzels. Package them in paper bags, as airtight containers don’t agree with them. Try alternative seeds for sprinkling, such as poppy or caraway seeds, depending on what you’ve got in the cupboard. They’re also great with a dash of mild mustard on the side.

Ingredients

Quantity Ingredient
350g plain flour
7g dried yeast
1/2 teaspoon salt
2 teaspoons caster sugar
2 tablespoons olive oil, plus extra for greasing
200ml warm water
3 tablespoons baking powder
1 large egg, beaten
sesame seeds, for sprinkling

Method

  1. To make the dough, combine the flour, yeast, salt and sugar in a large bowl, then add the oil and warm water, and combine to form a ball. Turn the dough out onto a floured surface and knead for 5–10 minutes until it is smooth. Transfer the mixture to an oiled bowl, cover with clingfilm and leave to rise for 1 hour, or until it has doubled in size.
  2. Preheat the oven to 200°C.
  3. To make the pretzel shapes, take 45 g of dough at a time, and roll into 50 cm lengths. Twist into a pretzel shape and set aside.
  4. Put some kitchen paper on a plate and set aside, ready for transferring your pretzels to. Fill a frying pan with water, stir in the baking powder, and bring it to a simmer. Add the pretzels to the water in two batches, simmering each batch for 30 seconds on each side. Using tongs or a slotted spoon, remove the poached pretzels from the frying pan and place onto the kitchen paper.
  5. Lightly oil 2 baking trays. Transfer the pretzels to the trays, and brush with the beaten egg. Sprinkle the pretzels with the sesame seeds and bake in the oven for 10–12 minutes, until golden. Though best eaten fresh, you can store the pretzels for up to 2 days (covered).
Tags:
Treats
April
Carter
gift
handmade
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