Sweet & Salty Soft Pretzels

Updated at: Tue, 07 May 2024 20:48:56 GMT

Step 1

Put the flour, yeast, brown sugar and fine salt in a large mixing bowl and stir together to combine.

Step 2

Mix together the warm water and melted butter, then pour into the flour mixture and stir together to form a rough dough.

Step 3

Tip the dough onto a floured surface and knead for 10- 15 minutes, until the dough is smooth and elastic. If you have a tabletop mixer with a dough hook, mix for about 5 minutes on a medium speed.

Step 4

Place the dough back in the bowl and cover with a clean, damp tea towl or cling film. Leave in a warm place to rise for about 1 hour, until it has doubled in size.

Step 5

Once the dough had risen, knead briefly to knock out the air bubbles and divide into 8equal pieces - you can weigh them for accuracy, if you like. Using your hands, roll each portion of dough into a long thin rope, about 60 cm long. Form into whichever pretzel shape you prefer, the classic knot or hearts.

Step 6

Carefully arrange the pretzels on a baking tray lined with greaseproof paper and cover loosely with cling-film or damp tea towel. Set aside for a further 15 minutes. Pre-heat the oven to 200 °C/fan 180 °C/gas mark 6.

Step 7

Half fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda, and then reduce to a simmer. One at a time, lower the pretzels into the water and cook for 20 seconds each side. Use a slotted spoon to remove the pretzels from the water and return to the lined baking tray. If you would like salted pretzels, sprinkle with flaked sea salt now, before baking. For cinnamon sugar pretzels, leave them plain at this stage.

Step 8

Place the pretzels in the preheated oven and bake for 20 - 25 minutes. They are ready when they are a rich, dark brown colour. To make the cinnamon sugar pretzels, combine the granulated sugar and cinnamon in a small bowl and mix together. Brush the tops of the pretzels with the melted butter when they are fresh out of the oven, and then scatter over the sugar mixture. Transfer the pretzels to a wire rack and leave to cool. The pretzels will keep in an airtight container for a few days, but are best eaten fresh! Try the salted pretzels dipped in mustard for a traditional flavour combination, or enjoy the cinnamon sugar pretzels with your favourite coffee.

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