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.
|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|
- 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.