Meals and Courses

Salted Pretzels

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 275 ml (9 fl oz) milk
  • 1 teaspoon salt
  • 300 g (10 oz) strong white bread flour
  • 75 g (3 oz) rye flour
  • 1 tablespoon caster sugar
  • 1 teaspoon fast-action dried yeast
  • 4 teaspoons sea salt
  • 2 teaspoons caster sugar

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Fit the pan into the machine and close the lid. Set to the dough programme.

Put 2 teaspoons sea salt in a small saucepan with the sugar and 3 tablespoons water. Heat until the salt and sugar dissolve, then turn into a small bowl. Grease 2 baking sheets.

At the end of the programme turn the dough out on to a floured surface and roll it out to a rectangle, about 35 x 25 cm (14 x 10 inches). Cover loosely with a clean, dry tea towel and leave to stand for 20 minutes. Cut the rectangle across at 1 cm (½ inch) intervals. Take a piece of dough and bend the ends around to meet, twisting the ends together. Press the ends down on to the curved side of the rope to shape the pretzel. Use the remaining dough to make more pretzels and place them on 2 large, greased baking sheets. Cover loosely with oiled clingfilm and leave for a further 20 minutes.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8 minutes until golden. Brush with the salt glaze and sprinkle with more salt. Cool on a wire rack.

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