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How to make pretzels – recipe | Food

Pretzel, bretzel, brezel or brezn: this Germanic bread has virtually as many names as its homeland has sausages, however who cares what it’s known as when it’s this scrumptious. Mushy, but satisfyingly chewy, with a candy, burnished crust and a faint however scrumptious, bitter edge, frankly it’s a thriller why pretzels aren’t simpler to discover on this nation. Regardless of – they’re finest heat from the oven, anyway.

Prep 10 min
Knead 15 min+
Relaxation 2 hr 30 min-24 hr
Form 20 min
Cook dinner 12-15 min
Makes 10

500g robust white bread flour
5g fast-action yeast
1 tsp superb salt
25g room-temperature butter

1 tbsp malt extract or syrup (see word 1)
150g bicarbonate of soda (see word 1)
Rock salt, to end

1 Different elements

A few ingredients-related notes: malt syrup will be present in well being meals retailers, bigger supermarkets and on-line, however for those who can’t pay money for any, treacle or smooth, brown sugar will be substituted as an alternative. The food-grade sodium hydroxide that’s historically used as an alternative of bicarb isn’t extensively out there within the UK, however whether it is the place you might be, use that in accordance to packet directions.

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2 Begin on the dough

Whisk the flour, yeast and salt in a big bowl (or the bowl of a meals mixer) till nicely mixed. Minimize the butter into small items, then stir these in, too. Whisk the malt syrup with 255ml heat water (about 25C, for those who occur to have a thermometer), then add this combine to the bowl as nicely.

Felicity Cloake’s pretzels 01

3 Convey collectively, then knead

Stir till you’ve a agency, dryish dough; it ought to simply come collectively to go away the bowl clear, with out being damp, so add slightly extra flour or liquid if mandatory. Knead on a low pace for about Quarter-hour, or on a clear floor by hand for about 20-25 minutes, till clean and really elastic.

4 Relaxation, break up, then relaxation once more

Cowl the dough with a clear tea towel or comparable and go away to relaxation in a draught-free place for Quarter-hour. In the meantime, line two baking sheets with evenly oiled greaseproof paper.

Felicity Cloake’s pretzels 02

Divide the dough into 10 items of about 75g every, put them on the baking sheets and canopy once more.

5 Form the pretzels

You may at this level discover it useful to go online and watch someone rolling a pretzel. Roll out one piece of dough right into a sausage about 35cm lengthy (don’t fear if it’s fatter within the center).

Felicity Cloake’s pretzels 04

Type right into a circle, cross over the 2 ends on the high, then twist them round one another once more, deliver them again down throughout the center of the circle and stick them down firmly on the underside of the circle at about 4 and eight o’clock.

Felicity Cloake’s pretzels 06

Return the pretzel to the baking tray and repeat with the remaining dough.

Felicity Cloake’s pretzels 07

6 Relaxation once more, then chill

Be sure that the pretzels are nicely spaced out on the baking sheets, then cowl once more and go away at a draught-free room temperature for half-hour.

Felicity Cloake’s pretzels 08

Take away the tea towel and put the baking sheets within the fridge for between two and 24 hours: the longer you allow them, the higher the flavour might be.

Felicity Cloake’s pretzels 09

7 Flip the bicarb into sodium carbonate

Simply over an hour earlier than you need to bake, warmth the oven to 150C (130C fan)/300F/gasoline 2, unfold out the bicarb on a clear baking tray and bake for an hour – this turns it into sodium carbonate, which, whereas not fairly as robust an alkali because the one historically used for making pretzels, will nonetheless give them a satisfying sheen.

Take away the powder from the oven and go away on the tray to cool barely. Flip up the oven to 220C (200C fan)/425F/gasoline 7, and placed on some rubber gloves to shield your fingers.

8 Dip the pretzels within the alkali

Combine 100g of the alkali with 500ml chilly water in a big, glass bowl, fastidiously drop within the pretzels (you’ll want to do that in batches) and go away for 4 minutes (that is what provides pretzels their basic deep-brown hue).

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Felicity Cloake’s pretzels 10 (Bake the bicarb and mix with water)

Raise out, gently shake off any extra liquid clinging to the floor of the dough, house out once more on the lined baking sheets and repeat with the remaining pretzels.

Felicity Cloake’s pretzels 011

9 Bake, then eat heat

Scatter with salt (or toppings of your alternative: black onion or sesame seeds look good, however something from za’atar to grated cheese will work), then bake for 12-Quarter-hour, till properly browned. Take away and tuck in – pretzels are finest loved heat from the oven (and lookup recipes for obatzda, a German cheese dip, for those who’re caught for an accompaniment).

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