Homemade Soft Pretzels
fork, jug, sifter, 2 bowls, plastic wrap, 2 ovens, baking trays, 2 baking sheets, pastry brush
- 41¼ ml milk (lukewarm)
- ⅛ tbsp active dry yeast
- ⅛ tsp active dry yeast
Using a fork, whisk milk, yeast and sugar in a jug.
Set aside in a warm place for 10 minutes or until frothy.
- 56¼ g flour
- ⅛ tsp salt
- 15 g butter
Sift flour and salt into a bowl. Make a well in the centre, and add yeast mixture and melted butter.
- oil (for greasing)
- plastic wrap
Stir to form a dough. Turn dough onto a lightly floured surface. Use hands to form dough into a ball. Place into a lightly oiled bowl. Cover with plastic wrap and set aside in a warm place for 30 minutes, or until doubled in size.
- baking trays
- 2 baking sheets
Preheat oven to 200°C. Line baking trays.
Knock down dough. Turn onto a floured surface and knead vigorously for 5-10 minutes. Divide into 16 portions.
Roll pieces of dough into 40cm sausage shapes.
Shape into pretzels by making a horseshoe facing away from you, twisting the 2 sides together and placing the ends on the part nearest to you.
- water (for coating)
- cinnamon sugar (for sprinkling)
- black sesame seeds (for sprinkling)
- sea salt (for sprinkling)
- poppy seed (for sprinkling)
- pastry brush
Place on trays, lightly glaze with water using a pastry brush, and sprinkle on toppings (optional)
Bake for 5-10 minutes, or until golden brown.
Enjoy! Best served warm.