If a cold stein of beer at Oktoberfest does not grab you a fresh pretzel surely will. They are easy to make with no food processors or mixers needed. To minimise clean up use a large bowl for mixing, rising and kneading as well as two tea towels under a copping board for rolling and knotting. Otherwise you could end up with flour and sticky dough all over your kitchen bench. Pretzels are also a fun activity for kids to get involved with during the rolling and knotting stage.
3 cups plain four
1tsp dry yeast
1 cup warm water
Rock salt to garnish
6 cups water
¾ cup baking soda
Combine flour, warm water, honey, salt and yeast in a large bowl.
- Mix well with a spoon until all ingredients are combined.
- With floured hands knead the dough for about two minutes (if the bowl is big enough do it in the bowl to minimise mess).
- Cover and allow to rest for 1hr – it will double in size.
- Knock bowl and let rise for another hour.
- Turn dough onto a floured chopping board.
- Chop dough into approximately 60g pieces.
- Roll cut portions into long tubes.
- To twist place the rolled dough at the top of your rolling surface. Bring both ends down into an arc, until they meet. Twist around each other and place both ends in symmetrical spots on the arc. Push ends into the dough to hold in place.
- Preheat oven to 180â°.
- Bring water and baking soda to the boil.
- Place pretzels in the boiling liquid and boil for 30 seconds each side.
- Pat dry and place on tray lined with baking paper.
- Sprinkle with rock salt.
- Bake for approximately 15 minutes, until brown.
Best eaten right out of the oven (when cool enough to handle).
Butter is a must and beer is optional.
Original recipe source BYO.com September 2011