Ingredients
Makes 8 large
300g strong white bread flour
2 teaspoons castor sugar
1 x 7g sachet fast-action dried yeast
¾ teaspoon salt
225ml lukewarm milk
1 large egg
2 teaspoons castor sugar
1 x 7g sachet fast-action dried yeast
¾ teaspoon salt
225ml lukewarm milk
1 large egg
Method
Put the flour, salt, sugar & yeast into a bowl and
combine
Add the milk
Press and squeeze everything together so it makes a soft dough
Add a little extra flour or milk if needed
Lightly sprinkle the worktop with flour and knead the dough thoroughly for about 5 minutes
Put the dough back in the bowl and cover with clingfilm
Leave to rest and rise for about 30 minutes
Turn it out onto the worktop, no need for flour
Divide into 8 equal pieces and leave on the worktop for 5 minutes, uncovered
Using your hands, roll each ball of dough out to about 45cm, if it starts to stick use a little flour on your hands
Try and get the width of the dough even along the whole sausage shape
To shape: bend it into a U shape and then cross over one end from right to left and then the other from left to right, so that the bent ‘legs’ of the U now cross in the middle
Carefully lift onto a lined baking sheet and leave enough space for expansion between each pretzel
Beat the egg and add 1 tablespoon water to it.
Lightly brush the dough with this mixture and add any other toppings you would like at this point, e.g sea salt flakes, or cheese
Place in preheated oven 220⁰C/425⁰F/Gas 7 for approx 15 minutes
Meanwhile, melt 30g butter and have it ready with a pastry brush when they are cooked
Remove from oven and brush lightly wit the melted butter to give them a lovely sheen
Place on wire rack to cool
Add the milk
Press and squeeze everything together so it makes a soft dough
Add a little extra flour or milk if needed
Lightly sprinkle the worktop with flour and knead the dough thoroughly for about 5 minutes
Put the dough back in the bowl and cover with clingfilm
Leave to rest and rise for about 30 minutes
Turn it out onto the worktop, no need for flour
Divide into 8 equal pieces and leave on the worktop for 5 minutes, uncovered
Using your hands, roll each ball of dough out to about 45cm, if it starts to stick use a little flour on your hands
Try and get the width of the dough even along the whole sausage shape
To shape: bend it into a U shape and then cross over one end from right to left and then the other from left to right, so that the bent ‘legs’ of the U now cross in the middle
Carefully lift onto a lined baking sheet and leave enough space for expansion between each pretzel
Beat the egg and add 1 tablespoon water to it.
Lightly brush the dough with this mixture and add any other toppings you would like at this point, e.g sea salt flakes, or cheese
Place in preheated oven 220⁰C/425⁰F/Gas 7 for approx 15 minutes
Meanwhile, melt 30g butter and have it ready with a pastry brush when they are cooked
Remove from oven and brush lightly wit the melted butter to give them a lovely sheen
Place on wire rack to cool
No comments:
Post a Comment