Makes about 30 pretzel sticks
Ingredients
2 + 3/4 Cups Plain Flour
1 cup Warm Water
20g Melted (or soft) Butter
2 tsp Instant Yeast
1/2 - 1 tsp Salt
2 tsp Sugar
Method
To the bowl of your mixer add the water, yeast, sugar, butter and flour. Using your dough hook slowly begin to mix everything and then sprinkle in the salt.
Once it's comes together you can raise the speed to medium and let it knead for about 6 minutes. It should be smooth and bounce back when pressed.
Cover the bowl with a tea towel (or cling wrap) and place it in a warm spot to prove.
Give it about 40 - 60 minutes to rest and double in size. (I'm going to try the recipe with no resting time and see the difference - will get back to you!)
Place the dough on your bench, divide the dough and roll it into a long sausage. It depends how thick you want the final product to be but whatever you roll it out to it will end up being about double that thickness once baked.
You can cut it into sticks, bites or get fancy and give it a signature pretzel twist.
Before you bake them you need to give them a quick dip in a baking soda and water bath, this will give them their glistening brown shell but keep them nice and chewy on the inside. Don't skip this step and then tell me they weren't any good!
Add 2 litres of water and 1/3 cup of baking soda to a pot and bring it to boil, drop in your pretzels and gently remove them with a slotted spoon after 30 seconds.
Place them onto your lined baking tray leaving space between, sprinkle over a little coarse salt (sweet tip below!) and bake them at 210°c for roughly 10 - 12 minutes till golden brown. Timing will depend on the size of your pretzels, if they are colouring too much you can remove them earlier.
Enjoy x
My Tip: If you want a sweet version, leave off the salt before baking and once they've cooked brush them with melted butter and sprinkle over a mix of caster sugar and cinnamon - AMAZING!
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