Originated from Germany but well known all over the world. It’s a twisted strand, sprinkled with coarse salt and baked until a crunchy crust.
Ingredients: |
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500 | g | cake flour (4 cups) |
7 | ml | salt (1 ½ tsp) |
5 | ml | sugar (1 tsp) |
10 | g | Anchor Instant Yeast (1 packet) |
310 | ml | lukewarm water (approx. 1¼ cups) |
1.5 | l | hot water (6 cups), mixed with |
60 | ml | Bicarbonate of Soda (¼ cup) |
1 | large egg white | |
coarse salt, to sprinkle |
Method:
- Mix flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Add enough lukewarm water to the flour mixture to form soft dough.
- Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
- Divide the dough into 12 equal pieces. Roll each piece into a strand about 40 cm long, leaving the centre part thicker and the end strips thinner. Make a loop and twist the 2 ends twice around each other. Pull the ends back towards the loop, and press down next to the thicker part of the loop. Cover and rise in a warm place for 10 minutes.
- Combine 1.5 l water with the bicarbonate of soda in a saucepan. Bring the water to the boil.
- Carefully lift pretzels off baking tray, place onto a draining spoon and lower into the boiling water. Cook until pretzels are puffy, about 15 seconds. Remove from water using a draining spoon and place onto greased baking tray. Brush with egg white and sprinkle lightly with coarse salt.
- Bake in a preheated oven at 200 ºC/400 ºF for about 20 minutes, or until golden brown.