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Pretzels
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Falko Burkert shares a recipe for a very more-ish traditional soft pretzel, much prized in Germany and Switzerland
Tips and suggestions
Ingredients
- 300g strong bread flour
- 150ml Milk
- 20g fresh Yeast
- 4g Salt
- 45g unsalted Butter
- food-safe sodium hydroxide, for brushing
- rock salt, to sprinkle
To serve
Method
1. Preheat the oven to 200C/gas 6.2. Put all of the dough ingredients in a food mixer with a dough hook and mix until the dough has a smooth, elastic consistency.
3. Shape the dough into a figure-of-eight pretzel shape.
4. Put the pretzel into the freezer for about 5-10 minutes but do not freeze - this is just to stiffen the dough.
5. Line a baking tray with silicon paper. Mix the food-safe sodium hydroxide with water to make a 3% alkaline solution. Dip the pretzel into this solution, then lay it onto the baking tray.
6. Sprinkle the pretzel with rock salt then leave it aside to prove for 10-15 minutes. Put into the oven and bake for 20 minutes, checking often to make sure it does not burn. Remove from the oven and, while it is still warm, brush with water.
7. Serve warm, either on its own, or cut open and spread with butter or cooked ham and cheese.
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Latest Comment
By food-safe sodium hydroxide I presume you mean sodium bicarbonate, baking soda or baking powder. Sodium hydroxide is a dangerous chemical and should never be used in food. Please revise your recipe