Soft Pretzels

Makes 8

2 1/2C plain flour
1/2tsp salt
1tsp sugar + 1tsp extra
1pkt (2 1/4tsp) instant dry yeast
1C warm water + 1/2C extra
3Tbsp butter


1. Sift together flour, salt & sugar. Add yeast & water and work together with your hands. Once you can form a ball with the dough (You may need to add a little more water if it is dry or flour if it is sticky).


2. Remove from the bowl and knead on a lightly floured bench for 8-10 minutes, until smooth. I used my Kitchenaid with the dough hook attachment to do this work for me, it took around 5 minutes. Lightly dust the dough ball with flour and place in an oiled bowl. Cover the bowl with plastic wrap and sit in a warm place to rest for 30 minutes to an hour.


3. Preheat your oven to 250C and line 2 trays with baking paper. Once the dough has risen, divide it into 8 equal portions. One at a time, roll each portion out into a long rope (around 35cm long), cross the rope over itself to form a circle with around 1/5 of the rope sticking out at each end. Twist the ends over themselves and secure each on either side of the pretzel.


4. Dip each pretzel in sugar-water mix made up with extra water & sugar and place on the prepared baking trays. After they have rested for 15 minutes put them in the oven to bake for 5 minutes, switch the trays around and bake for a further 5 minutes.


5. While the pretzels are in the oven for the last 5 minutes, melt butter and use it to brush the pretzels as soon as they come out of the oven. Use all of the butter, they will keep soaking it up.


6. Top with chosen toppings and serve warm.


Suggested Toppings:
Garlic Herb Mix (commercial)
Cinnamon Sugar (mix using the proportions in the Cinnamon & Jam Donut Recipe and add some honey to the butter glaze)
Chocolate Glaze


(Source: Ivonne from Cream Puffs in Venice)


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