Today was my day off and with the beautiful weather, I just wanted to lay down in the sun and bake myself into a golden brown. While lying there, I was thinking about what I’d do next for my blog. And it came to me out of nowhere, Pretzels! Nice, soft, crunchy, doughy pretzels.
So when the sun was getting lower I got started. I must say that I could eat them all! But my inner voice of reason said “No, lay down this 3rd pretzel and hide them away!”. So I did. I like to give my bakes to Antoine so he can share it with his colleagues (my former colleagues, yes yes, office romance) and you know, make them fat rather than me :p
Now it’s your turn to succumb to these beautiful small pieces of heaven.
- For the dough:
- 225 gr strong white flour (bread flour)
- 1 tbsp fast active dry yeast
- 2 tbsp icing sugar
- 1 pinch of salt
- 15 gr melted butter
- 125 ml warm water
- For the topping:
- 2 tbsp water
- 1/2 tbsp salt
Into a bowl, mix the flour, the yeast, the icing sugar and the salt. Add the melted butter and incorporate the water until you have a bal of dough. Work the dough for about 5 min on your work surface.
I like to use my scale for this, divide the dough into 2 and set one half aside under a humid cloth. The dough you have in front of you, should be divided into 18 to 20 pieces of dough of about 15 gr each. I like to cut of a piece, weigh it off and put the rest of the dough under the humid cloth. With the piece you just have, roll into a sausage that is about 20 cm long. Then make an arch and bring both ends towards the dough opposite of it where the arch turns down. Do this until you have all of your pretzels ready onto a baking tray lined with baking paper.
If you have a high border baking tray just wrap it into cling film and set aside to rise for 30 min. If you have a low bordered baking tray, it best to oil the cling film so that it won’t stick to your dough after it has risen.
While your dough is rising, pre-heat your oven at 200°C. At this point I like to make a little ‘icing’ to put onto my pretzels before they go into the oven. Mix together the water and the salt until the salt is deluded.
When you’re dough has risen, put with a brush the mixture of salty water onto your dough before putting it in your oven for 12 to 15 min. When done, put them onto a rack to cool down.
For extra salty pretzels: mix together 100 ml of water, 4 tsp of salt and 4 tbsp of sugar into a pan. Let it come to a boil until you have a sirop to put on top of your pretzels.
For sweet pretzels: mix together 80 ml of water, 20 ml of lemon juice and 4 tbsp of sugar into a pan. Let it come to a boil until you have a sirop to put on top of your pretzels. I also like to add some icing sugar mixed with lemon juice just to give it more texture.