Yummy, super duper easy and really fun to make. I'd never made bread dough before this or used instant yeast but what a success!
Introduced to zaatar by my cousin - it's a Syrian herb mix containing thyme, sesame seeds and sumac. Highly recommended to add to absolutely everything and is purchasable from any Middle Eastern food shop. That combined with poppyseed were easily the best of the pretzel lot, but cheese and plain salt works well too.
I love trying new things but this was definitely an adventure and a half. Would recommend reading through this recipe at least once as at first it may sound really odd (boiling bread and all that), making the pretzels the size of the spoon you're going to use - leant that the hard way - and covering them in salt regardless of the toppings. Best of wishes and good luck!
"Perseverance is stubbornness with a cause"
- Josh Shipp
Timings:
About 1.5 hrs proving, 20 mins baking and 40 mins making.
Ingredients (makes 10):
500g strong bread flour
7g instant yeast
25g sugar
300ml milk, lukewarm
50g butter, melted
3tbsp bicarb of soda
1 egg, lightly beaten, for glazing
choice of toppings - I used zaatar and poppyseed
Method:
1. Put the flour, yeast and a pinch of salt in a large bowl and mix together to combine. In a separate jug, mis together the lukewarm milk and the butter. Add to the dry ingredients and pour in some water if the dough appears too dry, combining to form a rough dough.
2. Tip onto a floured work surface and knead for 10mins or until smooth and stretchy. Put the dough into a lightly oiled bowl with cling film covering it and set aside in a warm place until doubled in size, about 1hr.
3. Preheat oven to 200℃.
4. Once risen sufficiently, knock out the air by briefly kneading the dough and divide into 10 equal pieces. Using your hands, roll out into a long rope, about 60cm long.
5. To form the pretzel shape, form the dough rope into a U-shape with the curve pointing towards you. Take the two ends and curl them around, then twist followed by pushing them into the curve of the U-shape.
6. Carefully place the pretzels onto a baking tray and set aside for about 1/2 hr to rise again. Fill a medium sauce-pan with water, bring to the boil and add the bicarbonate of soda, then reduce to a low simmer. Carefully lift a pretzel into the water and boil for 20secs per side. Using a slotted spoon, carefully lift onto a piece of kitchen roll to dry and then onto a baking tray with baking parchment on it. Bush with egg and sprinkle with salt and your choice of toppings.
7. Bake for 20-25 mins until golden brown and allow to cool on a rack.
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