Wokingham and Bracknell Lifestyle Oct - Nov 2021

PRETZELS
PREPARATION: Ferment + 20-30 mins
RESTING: 1 hour
PROVING: 45-60 mins
BAKING: 10-12 mins
FREEZING: Freeze well fully baked. Defrost
at room temperature.
INGREDIENTS (MAKES 12)
400g fermented white dough
500g strong white flour
10g fresh yeast
15g caster sugar
10g salt
50g unsalted butter
100g milk
100g water
1 egg mixed with a pinch of salt (and, if
you like, a few drops of coffee essence for
colour) 1 hour before you need it, to make
an egg wash
A little vegetable oil
A Little Rock salt for sprinkling
TO PREPARE
Preheat the oven to 250°C. Lightly oil 1 or
2 baking trays.
cloth and leave to rest for 1 hour.
Very lightly flour your work surface. Divide
the dough into 12 x 100g pieces.
Roll each piece with your fingers until it
is around 20cm long. Form into a heart
shape by brining the 2 ends to the centre,
crossing the right end over the left, bringing
it back underneath, then laying the
ends either side of the point of the heart.
Lay the pretzels on a greased baking tray
and glaze with egg wash. Leave to prove,
uncovered, for 45-60 mins.
Glaze again with egg wash and sprinkle
immediately with rock salt, pressing it
down into the dough a little. Put the pretzels
into the oven and turn down the heat
to 230°C. Bake for 10-12 mins until they
are dark golden brown, at which point
they will be chewy. If you prefer them a
little crisper, give them another couple of
mins. Cool on a wire rack.
TO MAKE
Mix all the dough ingredients together in
your mixing bowl. The resulting dough will
feel very stiff. Give the bowl with a baking
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