Makes: 12 Pretzels Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 20 minutes
Ingredients
| 500 |
g |
Cake flour (4 x 250 ml / 4 cups) |
| 7 |
ml |
Salt (1 ½ tsp) |
| 5 |
ml |
Sugar (1 tsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 310 |
ml |
Lukewarm water (1¼ cups) |
| 1,5 |
l |
Hot water (6 cups) |
| 60 |
ml |
Bicarbonate of soda (¼ cup) |
| 1 |
|
Large egg white |
|
|
Coarse salt, to sprinkle |
|
|
Seeds, to sprinkle |
Method
- Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to the flour mixture to form a soft dough.
- Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
- Divide the dough into 12 pieces. Roll each piece into a strand about 40 cm long, leaving the centre part thicker and the end strips thinner. Make a loop and twist the 2 ends twice around each other. Pull the ends back towards the loop, open the ends up and press down onto the thicker part of the loop. Place on a greased baking tray. Cover and rise in a warm place for 10 minutes.
- Combine 1.5 litres water with the bicarbonate of soda in a saucepan. Bring the water to the boil.
- Carefully lift pretzels off the baking tray, place onto a draining spoon and lower into the boiling water. Cook until pretzels are puffy, about 15 seconds. Remove from water using a draining spoon and place onto a greased baking tray. Brush with egg white and sprinkle lightly with coarse salt and seeds.
- Bake in a preheated oven at 200 ºC / 400 ºF for about 20 minutes, or until golden brown.
