Recently, there have been a lot of sweet bakes going on in my kitchen, so I thought it was about time I tried something more savoury! I love a good pretzel, but then again I love most baked goods! There is a shop in our local shopping arcade that sell just that, and the sweet smell of the vanilla and cinnamon covered pretzels gets me every time!
I don’t know what it is about the soft, doughy pretzel that I love so much, but they are one of my favourites! And although I love all thing’s sweet, the traditional salted pretzel has to be my all time favourite!
Now, I have to be honest with you, I haven’t had too much success this year with my bread making skills, but definitely learning as I go and won’t stop until I succeed! (I am still waiting until I can make the prefect fresh loaf for a weekend of toast, toast and more toast oozing with butter!) But anyway, I thought I would try this really easy pretzel recipe I found on Lakelands. The original recipe was super easy with the aid of a bread maker, which unfortunately I don’t have (*sigh*). But I do have my brilliant KitchenAid, and with a little help from the trusted dough hook, I think it did a pretty good job!
- 275ml milk
- 1 tsp salt
- 300g strong white bread flour
- 75g rye flour
- 1 tbsp caster sugar
- 1 tsp fast-action dried yeast
For the Salt Glaze
- 4 tsp sea salt flakes
- 2 tsp caster sugar
- 3 tbsp water
- Place the dough ingredients in your mixing bowl and knead until the ingredients form a dough like consistency. I had my dough hook whizzing around for about 10 minutes. But while this is happening you can make a start on the salt glaze ..
- To make the salt glaze, put 2 tsp salt in a small pan, add the sugar and water, heat gently until the sugar dissolves then pour into a small bowl.
- Once the dough has formed, cover your bowl with a dry tea towel and leave for 20 minutes to rise.
- Grease 2 large baking sheets or line with grease proof paper.
- Roll your dough out and shape into a rectangular shape, approximately 35 x 35cm. Then, cut the rectangle into 16 strips and roll each strip into a sausage about 60cm long (I was going for the mini pretzel look, so if you want them to be larger, I would recommend only rolling out 8 strips).
- Take a length of dough and bend the ends around to meet, twisting them over. Press the ends back onto the curve to shape the pretzel, and place on the baking sheet. Repeat with the remaining dough, cover loosely with oiled clingfilm and leave for a further 20 minutes.
- Preheat the oven to 220°C/425°F.
- Bake for 8 minutes until golden.
- Remove from the oven, brush with the salt glaze and sprinkle with the remaining salt.
- Finish by transferring to a wire rack to cool.
And there you have it! Homemade pretzels! Deliciously doughy with the added salted glaze. The technique for shaping pretzels is tricky, but once you’ve got the hang of it you’ll return to them time and time again. There are also a number of different glazes you can add to your pretzels – why not try a sweet orange glaze by boiling orange juice and sugar with the orange zest, or even add sugar to cinnamon and make a sweet sugary glaze – just remember to cover the pretzels with this before the rise and you pop them into the oven to bake! I think that one is definitely going to be next on my list!
How do you like yours?