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Easy Homemade Soft Pretzels

Preparing time: for the dough 15 min; for pretzels - 20 min
Bake time: 12 min        Fermenting: overnight
Ingredients:
Method:
7 g fresh yeasts or 3 g instant yeasts
15 g unsalted butter
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.
284 g bread flour
5.5 g salt
11 g light brown sugar
Bread FlourAdd saltadd sugar
Place the flour, salt and sugar into a bowl of the stand mixer and combine the ingredients. 
Add melted butterAdd the water
Add the dissolved yeasts, the butter and the rest of the water. Mix on low speed using the paddle attachment until coarse ball forms. 
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.
1 tbsp vegetable oil
Smooth pretzel doughPlace the dough in the glass bowl and refrigerate overnight
The dough should be smooth and tacky a little. Oil lightly a glass bowl, place the dough in it and refrigerate overnight.
 
Baking day:
450 ml warm water
4 tsp baking soda
1 egg white
1 tbsp vegetable oil
Sesame seeds, poppy seeds, rock salt
Add baking sodaWhisk the baking soda into the warm waterWhisk the egg white
 
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. 
 
Divide the dough into 8 equal pieces
Remove the dough from the fridge and divide into 8 equal pieces.
Roll each pice of the dough into the rope of 40 cm long
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.
Cross the rope to make a loopCross the strands to create the twist.
Form each strand into a pretzel. 
Cross the strands to make a loop. 
Cross the strands to create the twist.
Rest the endings of the strand on the loopThe form of the pretzel
Rest the endings of the strand on the loop. Place the pretzels on the baking tray.
Dip each pretzel in the bathSprinkle each pretzel with poppy seeds/sesame seeds or rock salt
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.
Sprinkle with sea saltBaked Pretzel Polly Eats London
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.
Soft Pretzels Polly Eats LondonSoft Pretzels Polly Eats London
 
 
 
 
 
 
 
 
 
 
 
 
The recipe inspired by "Peter Reinhart's Artisan Breads Every Day. Fast and Easy Recipes for World Class breads" 

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