Pretzels
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Serves
15
Cooking Time
Prep time 15 mins, cook 30 mins (plus proving)
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1 tsp
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dried yeast
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250 gm
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‘00’ strong flour (see note)
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10 gm
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butter, melted
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75 ml
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lukewarm milk
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1
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egg, lightly beaten
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1 tbsp
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coarse sea salt
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1 tbsp
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caraway seeds
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1
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Dissolve yeast in 1 tbsp warm water and stand until foamy. Sieve flour and ½ tsp fine salt into a large mixing bowl, make a well in the centre and add yeast mixture and 2 tbsp water. Stir in enough flour to form a batter, cover with a clean tea towel and stand in a warm place for 10 minutes or until foamy.
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2
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Add butter and milk to mixture and stir in remaining flour. Knead until smooth, place in a lightly oiled bowl, cover and stand in a warm place for 2 hours or until doubled in size.
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3
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Place coarse salt in a small frying pan, cook over medium-high heat for 10 minutes or until salt starts to pop, then remove and cool.
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4
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Preheat oven to 230C. Knead dough to knock down, then divide into 15 pieces. Roll out each piece to about 25cm long, fold into a loop, cross over ends and press ends into opposite sides of the loop. Place on a baking paper-lined oven tray and scatter with coarse salt and caraway seeds. Bake for 20 minutes or until golden, then cool on a wire rack. Pretzels will keep in an airtight container for up to 1 week.
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Note Strong flour has a high gluten content and is used for breadmaking. It’s available from select supermarkets and delicatessens.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Elodie Rambaud and Adelaide Lucas