Pretzels -

Pretzels

Ingredients

7g/¼ oz fresh yeast
75ml/5 tbsp water
15ml/1 tbsp unbleached plain (all-purpose) flour

For the dough

7g/¼ oz fresh yeast
150ml/¼ pint/⅔ cup lukewarm water
75ml/5 tbsp lukewarm milk
400g/14oz/3½ cups unbleached white bread flour
7.5ml/1½ tsp salt
25g/1oz/2 tbsp butter, melted

For the topping

1 egg yolk
15ml/1 tbsp milk
Sea salt or caraway seeds

Details

Makes: 12

Method

1. Lightly flour a baking sheet. Also grease two baking sheets. Cream the yeast for the yeast sponge with the water, then mix in the flour, cover with clear film (plastic wrap) and leave to stand at room temperature for 2 hours.

2. Mix the yeast for the dough with the water until dissolved, then stir in the milk. Sift 350g/12oz/3 cups of the flour and the salt into a large bowl. Add the yeast sponge mixture and the butter; mix for 3-4 minutes. Turn out on to a lightly floured surface and knead in the remaining flour to make a medium firm dough. Place in a lightly oiled bowl, cover with lightly oiled clear film and leave to rise, in a warm place, for 30 minutes, or until almost doubled in bulk.

3. Turn out on to a lightly floured surface and knock back (punch down) the dough. Knead into a ball, return to the bowl, re-cover and leave to rise for 30 minutes.

4. Turn out the dough on to a lightly floured surface. Divide the dough into 12 equal pieces and form into balls. Take one ball of dough and cover the remainder with a dishtowel. Roll into a thin stick 46cm/18in long and about 1cm/½in thick in the middle and thinner at the ends. Bend each end of the dough stick into a horseshoe. Cross over and place the ends on top of the thick part of the pretzel. Repeat with the remaining dough balls.

5. Place on the floured baking sheet to rest for 10 minutes. Meanwhile, preheat the oven to 190°C/375°F/Gas 5. Bring a large pan of water to the boil, then reduce to a simmer. Add the pretzels to the simmering water in batches, about 2-3 at a time and poach for about 1 minute. Drain the pretzels on a dishtowel and place on the greased baking sheets, spaced well apart.

6. Mix the egg yolk and milk together and brush this glaze over the pretzels. Sprinkle with sea salt or caraway seeds and bake the pretzels for 25 minutes, or until they are deep golden. Transfer to a wire rack to cool.

Energy 136Kcal/577kj; Protein 3.5g; Carbohydrate 27.2g of which sugars 0.8g; Fat 2.3g of which saturates 1.2g; Cholesterol 5mg; Calcium 56mg; Fibre 1.1g; Sodium 262mg

Related food category:

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