HOMEMADE, AUTHENTIC PRETZEL RECIPE
| Servings | Prep Time |
| 8-10pretzels | 30min |
| Cook Time | Passive Time |
| 20min | 1hr |
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Ingredients
Instructions
- Put the milk in a saucepan and scald the milk. That means to bring it to steam but turn it off just before boiling. Leave to cool to around body temperature
- Meanwhile measure out the flour, table salt and caster sugar into a large bowl
- Dissolve the yeast in a couple of tablespoons of the warm milk, then pour over the flour. Add 3/4 of the remaining milk and work in using a cutely knife. You should see large flakes of dough forming. If you still have dry patches of flour ad more milk until they disappear. Bring together in your hands.
- On a lightly floured surface (and if required, lightly floured hands) knead the dough until it is smooth and elastic.
- Return the dough to a clean, lightly oiled bowl and cover tightly with clingfilm Leave to rise in a warm place until doubled in size, around 1 hour.
- Preheat the oven to 220°C /fan 200°C.
- Bring 2 litres of water to the boil in a large pan. Add the bicarbonate of soda and leave to boil around 10 minutes.
- Knock the dough back (i.e. flip the dough out onto your work surface and knead a couple of times) and then form the dough into a roughly 25cm long sausage shape and cut into 8-10 even sized pieces.
- Form the pretzels – for help on how to shape them look at this wikihow link –> http://www.wikihow.com/Twist-a-Pretzel. For German authenticity the ends should be thinner than the middle. You can also create any other shape you desire!
- Place the shaped pretzels into the boiling water, one or two at a time. Leave to boil for 20-30 seconds (they will puff up quite a lot). Drain briefly then scatter with seasoning of your choice.
- Bake the first half, 20-25 minutes on the top shelf of the oven. Meanwhile boil the remaining pretzels and prepare to bake them when the first half comes out.
- Let cool and devour…
- Guten Appetit!
Recipe Notes
