Snacks
International
InternationalSoft Pretzels
Chewy, golden soft pretzels three ways, from a quick bicarb-dipped batch to a properly lye-bathed, laminated-butter version with a beer cheese dip.
Vegetarian
Vegan
Dairy-free
Nut-free
Budget version
Simple bread dough dipped in a bicarb bath and baked with salt.
Per serving£0.40
Total cost£1.60
Time40 min
Ingredients for 4
- 350 g strong white bread flour
- 7 g fast-action dried yeast
- 1 tsp caster sugar
- 210 ml warm water
- 1 tbsp vegetable oil
- 60 g bicarbonate of soda , for the bath
- 1 tbsp coarse sea salt , for topping
Method
- Mix the flour, yeast, sugar, oil and warm water into a dough and knead for 8 minutes until smooth.
- Cover and leave to rise for 45 minutes until doubled.
- Divide into 6, roll into long ropes and twist into pretzel shapes.
- Bring a wide pan of water to a simmer and stir in the bicarbonate of soda, then dip each pretzel for 30 seconds.
- Lift onto a lined tray, scatter with sea salt and bake at 220C for 12-15 minutes until deep brown.
- Cool slightly and serve warm.
Equipment
The three ways, side by side
Budget
Simple bread dough dipped in a bicarb bath and baked with salt.
Better
Enriched milk-and-butter dough with a stronger baking-soda bath and egg glaze.
Ultimate
Laminated-butter Bavarian pretzels with a food-grade lye bath and a beer cheese dip.
