|Big doughy pretzels|
|Skinnier ones using half dough portions.|
My daughter has been after me to make these for a while. I think she was actually after the type with a sweet coating... but she loves the salty kind as well. I don't know much about the history of pretzels or if I might be breaking some sort of pretzel-taboo... I have found that bready-people can be a bit touchy about the right and wrong way to 'make a bit of crumb'. This recipe I pinched from All-recipes and adapted to Thermomix. If you want the original instructions, just check at the link.
Yesterday I did all white flour and today I did some wholemeal. All good, so please yourself. I may actually try a sour dough one of these days, when I have a bit more time.
- 7g dried yeast
- 1 1/2 tablespoons brown sugar
- a good pinch salt
- 375g warm water
- 440g plain flour (or 300g wholemeal and 140g white)
- 150g bread flour
- 500g (2 cups) warm water
- 1 1/2 tablespoons bicarb soda
- 2 tablespoons coarse salt
- Put warm Water, Brown Sugar and Yeast into Thermomix and mix on speed 2 about 1 minute until sugar is dissolved.
- Add Flours and Salt and knead on Interval Speed for 2 minutes
- Put into a large, lightly oiled and turn dough to coat with the oil.
- Allow to rise about 1 hour.
- Punch down dough and divide in 12 pieces. (Original recipe says 12 pieces. I did 16 (half, half, half then half) and then I even divided 3 of those again for some skinnier ones. Maybe start with 12 and see how you go.)
- Dissolve Sodi Bic in warm water in a 20cm dish
- Roll each piece until it's about 40cm long and even, not lumpy
- Do your fancy twist (I used a picture to help), dunk into the Water/Sodi Bic mixture and place onto a lined baking tray.
- Sprinkle each wet Pretzel with a little Course Salt and allow to rise again, about 20 minutes before baking in oven 180ºC 8-10 minutes, until golden brown.
- Cool on tray for a little while before moving to a cooling rack.
- Now... start again.... because the kids just ate them all in one go.
Tweeks: The original recipe calls for the pretzels to be brushed with butter and salted after baking, but I decided with the last lot to just put the salt on while they were wet before baking. I think this worked well and took away one teeny 'unhealthy' element.