Salted Pretzel
These salted pretzels are perfect for on-the-go and make a tasty snack in between!
Ingredients
- 1 cube yeast (42 g)
- 1 tbsp sugar
- 1 kg wheat flour (Type 405)
- 20 g soft butter
- 1 tbsp salt
- flour (for working and for the tray)
- 50 g baking soda
- coarse salt (for sprinkling)
Instructions
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1.
Crush the yeast and mix with the sugar and 3-4 tbsp lukewarm water. Add the flour to the kitchen machine bowl, pour in the yeast mixture, butter, salt, and about 500 ml lukewarm water. Knead with dough hooks until a firm, smooth dough forms; adjust flour or water slightly if needed. Cover and let rise for about 30 minutes.
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2.
On a floured surface knead the dough again, shape into a strand, and divide into roughly 15 equal pieces. Roll each into a ~40 cm long strand, leaving the middle slightly thicker. Shape into pretzels, press the ends together. Repeat with all dough and place on parchment-lined trays. Cover with a cloth and let rest for about 15 minutes in a cool spot.
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3.
Preheat the oven to 220°C (428°F) with both top and bottom heat.
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4.
Boil the baking soda in 2 l of water in a pot, then cool just below boiling. Gradually drop the pretzels into the solution, lifting them with a slotted spoon as they surface. Place on a floured tray, sprinkle with coarse salt. Spray water to create steam, quickly slide the tray into the oven and bake for 20-30 minutes until golden brown and crisp. Remove from the tray and let cool.
