They are traditionally served at Baseball games, but we are more than happy to break that tradition and enjoy them at home too!
Pretzels by Baking Mad
For the dough:
- 500g Strong white bread flour
- 7g Easy bake yeast
- 275ml Milk
- 50g Butter (unsalted) cold, diced
- 1 Egg medium, beaten
- 75g Unrefined golden caster sugar
- 1½tsp Salt
- 1 Egg medium
- 2tbsp Bicarbonate of soda
- 2tbsp Sesame seeds
- 2tbsp Preserving sugar
- 2tsp Sea salt flakes
- Bring the milk to the boil then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.
- Tip onto a lightly floured surface and knead for 10 mins (or use the dough hook in your mixer)
- Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean towel and leave to rise until doubled in size.
- Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 4 even pieces (using weighing scales if you like). Roll each piece into a sausage about 60cm long where the ends are slightly thinner than the middle. Shape each rope intoa “u”- sticking to their opposite sides so it creates a twist in the middle.
- Mix the bicarbonate of soda into a large saucepan of water and bring to the boil. One at a time sit a pretzel on two slotted spatulas and lower into the water for 20-30 seconds. Let the excess water drop off as you lift it out and place on baking parchment- lined baking sheets. Preheat your oven to 200°C (180°C fan)
- Beat the remaining egg with a fork and use to brush the top of the pretzels. Sprinkle the tops with some sea salt flakes and bake for 20 minutes until brown and shiny.