Soft Pretzels
Chewy, glossy Bavarian-style pretzels with a deep golden crust.
Ingredients
- 500g bread flour
- 7g dried yeast
- 1 tbsp sugar
- 1.5 tsp salt
- 300ml warm water
- 30g butter, melted
- 60g bicarbonate of soda (for the water bath)
- Coarse salt for topping
Method
Mix the flour, yeast, sugar and salt, then add the water and melted butter to form a smooth dough.
Knead for 8-10 minutes, then leave to prove for about an hour until doubled.
Divide into eight pieces and roll each into a long rope, then twist into a pretzel shape.
Briefly dip each pretzel in a boiling water bath with the bicarbonate of soda, about 20-30 seconds each side.
Place on a baking tray, sprinkle with coarse salt. Bake at 220°C (425°F) for 12-15 minutes until deeply golden brown.
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