I am just struggling to prioritise baking and writing recipes these last couple of weeks as I have been busy packing up and moving house. This recipe was made whilst I was abroad in Germany on holiday, I ate a lot of Currywurst so this was another German treat. Pretzels are eaten savoury in Germany with lots of salt on the outside. This recipe was a little different to most bread recipes I have made in the past but they did work but won’t stay fresh for long so I have adapted and halved the recipe to make about 6 large pretzels now after making it.
- 500g Plain flour
- 130ml Milk
- 130ml Water
- 40g Butter
- 1/2 tbsp of malt extract
- 1 tsp of fast action dried yeast
- 1tbsp of rock salt
- Add 50g of flour into a small bowl along with the yeast, water and mix together.
- Cover and leave to bible and rise for 5 hours.
- Melt the butter and add along with the remaining flour, milk, salt and mix well and knead together.
- Knead the dough for 5-10 minutes until soft.
- Cover and leave to rise for 1.5 hours.
- Then knock back the dough and shape into pretzels, if the shaping is too difficult you can just make dough sticks.
- Make the pretzels by rolling a ball of dough to 40cm which is thicker in the middle and thinner at the ends and then twist the ends, looking at a picture is easier to view.
- Then leave to rise again uncovered for 30 minutes.
- Preheat the oven to 180 degrees.
- In a medium sauce pan add 1tbsp of baking powder/soda and bring to the boil.
- Then add the pretzels one at a time simply dipping them in the water and placing on a baking tray.
- Sprinkle with a little more salt and bake in the oven for 35 minutes approx until a deep golden brown (Mine had to come out a little early as we needed the oven for dinner).