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. The original recipe was made with a bread maker, but I found it just as easy to make by hand and with the help of my KitchenAid as it follows the same method as you would make bread.
Ingredients for the Dough:
- 275ml milk
- 1 tsp salt
- 300g strong white bread flour
- 75g rye flour
- 1 tbsp caster sugar
- 1 tsp fast-action dried yeast
Ingredients 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, roll out to a rectangle about 35 x 25cm. 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.
- 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.