These are a wonderful snack, and great for parties and gatherings.
They’re flexible enough for you to add your own twist on them, by sprinkling different toppings, either sweet or savory. Here, Adelenne made pretzels topped with sesame seeds. You can of course add sugar or salt, perhaps some dried herbs, grated parmesan….. the sky’s the limit! Maybe even make some with a variety of toppings so everyone is happy!
Recipe by Adelenne Lee
Prep Time: 1 hour 30 minutes
Cook Time: Approx 15 minutes
Yield: 8 large pretzels
1 cup warm water
1 tbs castor sugar (or regular if you can’t get castor)
2 1/2 tsp instant yeast
2 1/2 cups AP flour
1/2 tsp salt
1 egg, beaten
1 Tbsp White sesame seeds
1/3 Cup Baking Soda
1 tbs brown sugar
1. Put castor / regular sugar and yeast in the warm water and cover. Set aside until frothy. I just leave it in a low oven to speed up process. It should take around 10 minutes.
2. Sift flour and salt in the bowl of a mixer. Attach the hook and add the frothy yeast mixture into the bowl and mix on low until it forms a dough.
3. Tip the dough onto a floured surface and knead until smooth, adding a bit of flour if it’s too sticky. Knead for about 5 mins.
4. Put dough in an oiled large bowl, cover and set aside to rise until it has doubled in size, about an hour.
5. Punch down dough, and divide into eight pieces.
6. Roll into long strips about 20 inches long. With each strip, hold both ends up like a ‘U’ and twist the ends once and bring it down to the curve end then gently place them on a cookie sheet.
7. Cover with tea towel and let it rise for 10 mins.
8. Preheat oven to 200 C / 400 F and in a large saucepan, boil about 8 cups of water with the brown sugar. (It’s important to use a large pot because when you add the baking soda, the water will foam up).
When the water boils, turn down the heat to the lowest and add the baking soda a little at a time. The water will foam up as it simmers so be sure you add the baking soda a little at a time.
9. Carefully place a pretzel in the water and take a spoon and scoop water over the pretzel so it cooks evenly. If you try and turn the pretzels, they make break so it’s easier to scoop the water over them. Cook each pretzel for about 30 secs on each side and used a slotted spoon to scoop out the pretzel and place back on cookie sheet. Repeat with all the pretzels.
10. Brush with beaten egg and sprinkle sesame seeds in top then bake for about 15 mins until brown and glossy. Place on a cooling rack then store in an air tight container if you wish.