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
Nut-free
Better version
Enriched milk-and-butter dough with a stronger baking-soda bath and egg glaze.
Per serving£0.85
Total cost£3.40
Time50 min
Ingredients for 4
- Dough
- 400 g strong white bread flour
- 7 g fast-action dried yeast
- 1 tbsp soft brown sugar
- 220 ml warm milk
- 40 g butter , softened
- 1 tsp fine salt
- To finish
- 80 g bicarbonate of soda , for the bath
- 1 egg , beaten, for glazing
- 2 tbsp pretzel salt
Method
- Warm the milk and melt in the butter, then mix with the flour, yeast, sugar and salt to a soft dough.
- Knead for 10 minutes until elastic, then prove for 1 hour until doubled.
- Shape into 6 pretzels and chill uncovered for 15 minutes to firm up.
- Simmer 1.5 litres of water with the bicarbonate of soda and bathe each pretzel for 30 seconds.
- Brush with beaten egg, sprinkle with pretzel salt and slash the thick part of each loop.
- Bake at 220C for 13-15 minutes until glossy and mahogany, then cool on a rack.
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.
