Pretzels, doughy, soft and savoury are a bit of a hit around here. We had them once at the shops a while back when Master 2 was being particularly whingey. Miss 4 LOVED it. So much so that I almost went back and bought a second one.
No need to buy them though, they are so quick and easy to make. Even if you are a baking-a-phobe, these are achievable. I promise. And they are so versatile. I’ve done this batch as savoury, but you could easily do sweet ones.
I’m thinking these are going to become a bit of a staple. They could also be made a lot smaller than I made these. I got 8 out of the dough, but you could possibly go 12 or maybe even 16 from a batch of dough. They freeze well and they are ideal lunchbox fodder. You could even have these with soup or dips. Gosh. I’m gushing. But they are so good.
Ok. So before I keep going on and on…I’m just going to type the recipe.
- 2.5 cups bread flour
- 8 grams of yeast (dried) or 5 grams of fresh yeast
- 1 tbsp raw sugar
- ½ teaspoon salt
- 1 cup warm (body temp) water
- 1 egg yolk, whisked with 1 tbsp water
- sesame seeds
- salt flakes
- Add the water, sugar and yeast to a jug and leave to sit for 1-2 minutes.
- Put the flour and salt together in a bowl and mix well.
- Add the wet to the dry and mix in a mixer on low speed with a dough hook for 2 minutes, then high for 5 minutes. (you could knead by hand for 10 minutes, but I'm too lazy). The dough is ready when its stretchy and glossy.
- Put the dough in a lighlty oiled container and cover.
- Leave to rise for 1 hour near your oven that you need to preheat to 220 degrees.
- Remove the dough from the bowl and split into however many pretzels you want to make.
- Roll each portion into a bowl then roll with your hands into a long sausage.
- Get creative tying knots in the pretzels!
- Brush with the egg yolk mix and sprinkle with the sesame seeds and some salt flakes.
- Bake at 220 degrees for 10 minutes (if you are making 8).
- Adjust the time down if you are making them smaller.