- 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
- 1Dissolve 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.
- 2Add 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.
- 3Place 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.
- 4Preheat 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.