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Preparing time: for the dough 15 min; for pretzels - 20 min
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Bake time: 12 min Fermenting: overnight
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Ingredients:
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Method:
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7 g fresh yeasts or 3 g instant yeasts
15 g unsalted butter
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Dissolve the yeast in 4 tbsp of lukewarm water (4 tbs from 170 ml below) and set aside for 1 minute. Melt the butter in a small pan and let it cool a while.
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284 g bread flour
5.5 g salt
11 g light brown sugar
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Place the flour, salt and sugar into a bowl of the stand mixer and combine the ingredients.
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Add the dissolved yeasts, the butter and the rest of the water. Mix on low speed using the paddle attachment until coarse ball forms.
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Scrape the dough off, change the attachment into the dough hook and mix the dough for 2 minutes until smooth. Let the dough relax for 5 min and continue mixing for further 4 minutes.
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1 tbsp vegetable oil
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The dough should be smooth and tacky a little. Oil lightly a glass bowl, place the dough in it and refrigerate overnight.
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Baking day:
450 ml warm water
4 tsp baking soda
1 egg white
1 tbsp vegetable oil
Sesame seeds, poppy seeds, rock salt
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Add baking soda to the warm water and stir. Whisk the egg white into water. Preheat the oven to 204ºC, gas mark 7. Line a baking tray with baking paper and oil the surface lightly.
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Remove the dough from the fridge and divide into 8 equal pieces.
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Roll each piece into 40 cm long strand tapered of each end and let all ropes relax 3 minutes.Roll each strand again as it loses its length.
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Form each strand into a pretzel.
Cross the strands to make a loop.
Cross the strands to create the twist.
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Rest the endings of the strand on the loop. Place the pretzels on the baking tray.
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Dunk each pretzel into the water combined with the egg white and baking soda and put back on the tray. Sprinkle with seeds and salt.
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Pop the baking tray into the oven. Bake 12 minutes until they become deep golden brown. Transfer to a wire rack and allow them to cool. Serve with butter, jam or a favourite dip. The recipe makes 8 small soft pretzels.
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  The recipe inspired by "Peter Reinhart's Artisan Breads Every Day. Fast and Easy Recipes for World Class breads"
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What if I don?t have a stand mixer can I just do this with a whisk and by hand? Hannah
Hi Hannah, thanks, yes you can do it without a stand mixer. Just knead, knead, knead.
First time making pretzels and they turned out better than I could have imagined. Easy to make, there is nothing like a warm pretzel with cold butter
I am happy you like it! thank you!
Can you bake them the same day?
Hi Annie, thank you, yes, you can bake them the same day. Place the dough in a glass bowl and set aside until double in size (approx. 1.5 hrs). Then follow the recipe.