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Pretzels

You'll need

  • 1 tsp
  • dried yeast
  • 250 gm
  • ‘00’ strong flour (see note)
  • 10 gm
  • butter, melted
  • 75 ml
  • lukewarm milk
  • 1
  • egg, lightly beaten
  • 1 tbsp
  • coarse sea salt
  • 1 tbsp
  • caraway seeds

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

Note Strong flour has a high gluten content and is used for breadmaking. It's available from select supermarkets and delicatessens.


At A Glance

  • Serves 15 people
  • 15 min preparation
  • 30 min cooking (plus proving)
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At A Glance

  • Serves 15 people
  • 15 min preparation
  • 30 min cooking (plus proving)

Featured in

Nov 2007

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