Words cannot explain the salty goodness that these pretzels hold. I know that salt isn’t the best thing for me, but to be quite honest, the right amount of salt is where the flavour is at! I have never had a salted pretzel (other than the pathetic cracker like ones we get at the supermarket) and was really quite keen to make them after I decided to have a secret superbowl party for Tyler and invite his friends.
Tyler loves NFL. I’ll rephrase that. Tyler LOVES NFL. He had told his work that he needed Monday the 6th off work for the Super Bowl and they had agreed. A few days before he was due for his traditional Super Bowl Monday, they decided that he could not have the day off. He sulked, he stamped and he played a whole lot of ‘Call Of Duty’. I decided then and there that I would purchase a PVR (personal video recorder) and record the game for him. I then invited his friends over and planned an American Football Fans Feast. There was buttermilk fried chicken, hot dogs, ‘Patriots’ stars, ‘Giants’ cupcakes, popcorn, peanuts, gumballs, nachos and of course my beautiful pretzels.
I had a bit of trouble with the PVR as the guy at the store said that 16GB would be enough to record the super bowl, turns out it wasn’t even enough for the first 2 quarters. Oops. We all had a good laugh, and really the food was all everyone was really worried about!
I got into a bit of a rythmn with making these. I rolled them in the following fashion –
- Knead until no cracks are showing in the dough ball.
- On a floured surface (not too much), roll the dough as if it is a sausage. Roll until dough is roughly 15cm long.
- Horizontally, roll the dough between your palms in mid air until the dough roll is roughly 15mm thick in the centre and the ends taper off to a thinner 5mm.
- Roll into that beautiful pretzel shape. I’m not too good on the explanation of the shape but I think we all know what a pretzel looks like. I used this little picture as an example for mine!
Follow my lead. . .
- 1 ½ sachets dried yeast (10g)
- 2 teaspoons caster sugar
- 4 1/3 cups bread flour
- 40g softened butter (not melted!)
- 1 tablespoon bi carb soda
- 2 egg yolks, lightly whisked (for brushing)
- 8 tablespoons sea salt flakes (1 tablespoon for each pretzel!)
- Combine yeast, sugar and 60ml warm water into a small glass jug. Cover and set aside in a warm place until starting to foam, roughly 6 minutes.
- Pour yeast mixture, flour and 250ml of warm water into an electric mixer bowl with a kneading blade attachment and knead for 6 minutes. Add butter a little at a time, mixing continuously until incorporated and dough is very smooth (3-4 minutes). Place in a lightly oiled bowl, cover and set aside to rest in a warm place until doubled in size, roughly 2 hours.
- Lightly knead until just punched down and cut into 8 pieces. (Follow above instructions)
- Place onto a lined baking tray and allow to rise for 10 minutes.
- Preheat a fan forced oven to 190C. Fill and boil a 5L pot of water and then add the bi carb soda. Place each pretzel into the boiling water for 45 seconds and then place back onto the baking tray. Brush with egg and then top with 1 tablespoon of rock salt for each pretzel.
- Place into the oven for 20 minutes or until golden brown.