Pretzels

Pretzels

By
From
Kitchin Suppers
Makes
8-10
Photographer
Laura Edwards

Originally a German recipe, pretzels have been replicated all over the world and now come in sweet, savoury and salty variations – with or without nuts, seeds or sea salt. There are numerous options and it’s easy to create your own bespoke pretzels. I usually keep mine plain, but slightly salted, to eat with a cream cheese and chive dip, or a honey and mustard dressing.

Ingredients

Quantity Ingredient
240ml water, lukewarm
1 sachet active dried yeast, (7g)
350g plain flour
1/2 teaspoon salt
1 tablespoon sugar
30g butter, softened

To poach

Quantity Ingredient
2 litres water
50g bicarbonate of soda

To finish

Quantity Ingredient
2 egg yolks, beaten with 1 teaspoon water and a pinch of salt, for the eggwash
coarse sea salt, for sprinkling
sesame seeds
or pumpkin seeds
or poppy seeds

Method

  1. Pour the warm water into a jug, sprinkle on the dried yeast, stir and set aside for 10 minutes until the yeast is fully dissolved.
  2. Put the flour, salt and sugar into the bowl of an electric mixer fitted with a dough hook. Work in the butter, followed by the yeast liquid. Continue to work the dough until it is smooth and no longer sticky.
  3. Transfer to a lightly oiled bowl, cover the dough with lightly oiled cling film and leave to rise in a warm place for about 45 minutes to an hour until doubled in size.
  4. Lightly grease two large baking trays. Knock back the dough, knead lightly and divide into 8–10 equal pieces. Using as little flour as possible, roll the dough into long sausage shapes, about 50 cm long and 1.5 cm thick.
  5. Form each sausage into a pretzel shape, folding one end over the other and sticking the ends down using a little egg wash. Place on the prepared baking tray and cover with lightly oiled cling film. Leave the pretzels to prove for 35–40 minutes until slightly less than doubled in size.
  6. Heat the oven to 180°C. To poach the pretzels, pour the water into a large (non-aluminium) cooking pot, add the bicarbonate of soda and bring to the boil. You will need to poach the pretzels a few at a time. Carefully lower them, one by one, into the boiling water and poach for about 1 minute, until they float to the surface. Remove with a slotted spoon and drain briefly on kitchen paper before placing back on the baking sheets. Repeat with the rest of the pretzels.
  7. Brush the pretzels with egg wash and sprinkle liberally with coarse salt and/or seeds. Bake for 10–12 minutes until deep brown and crisp on the outside. Transfer to a wire rack to cool. Serve while still warm.
Tags:
The Kitchin Restaurant
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