Soft pretzels

12 comments
baking, bread, photography, thermomix, Uncategorized

It is often true of old recipes that there is an authentic, difficult way to do it and a modern simple approach. So my first attempt at soft pretzels uses the latter, taken directly from the Thermomix My way of Cooking. I bought some delicious pretzel baguettes recently at the Gilbert farmers market and reminded myself that I must try to make them.

You'll need

  • 400g milk (cow's or nut substitute)
  • 12g dried yeast
  • 600 g flour ( I used King Arthur's bread flour)
  • 10g salt
  • Bring the milk to tepid in the TM bowl at 37° and mix in the yeast for 2 minutes speed 2 at 37°. Add the flour and salt and knead on dough setting for 2minutes 30 seconds. Tip into a bowl, cover with cling film and leave to prove until doubled in size, about 45 minutes.
  • Preheat oven to 200°C/ 400°F and prepare the baking soda'bath'
  • This quantity will make 10 traditionally shaped pretzels, or shape as mini loaves, baguettes…
  • Roll each portion to a long rope (60cm) thinner at the ends than in the middle. Lift each end and twist around twice, before turning over.
  • The last part of the process is what gives the bread it's distinctive taste.
  • Traditional recipes call for lye, which I think can be found at chemists/health food shops, but I used baking soda, known in UK as bicarbonate of soda. Bring 600g of water and 4 tablespoons of baking soda to boil in a wide saucepan.
  • You are going to coat your bread in this mixture for about a minute, before lifting out and placing on baking parchment on a baking tray, or the shaped tin you are baking it in. Using a wide slotted fish slice , or similar, should help. Before placing in preheated oven sprinkle with sea salt ( I used pink Himalayan ) and and seeds you wish.
  • Bake individual pretzels for 15 minutes, or longer for loaves.

They are so delicious and I may get better with the pretzel shape!

Traditionally pretzels were eaten with beer, but I'd say eat them with anything you like…

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

12 thoughts on “Soft pretzels”

  1. Pingback: P is for pumpkin….and so much more | vannillarock

  2. Pingback: A Proustian Pretzel | Silver in the Barn

    • Oh thanks you for those very kind comments. The soft pretzels did turn out very well for my first attempt. Let me know if you try them. Anne

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  3. Ann, I notice your recipe is in metric. Is there an easy way to convert these measurements reliably? One of my fondest memories, btw, is a trip twenty years ago to Germany in which we visited my elderly aunt. In the morning, she prepared a lovely German breakfast complete with pretzel brodchen. And then she sent us on our way with a picnic basket in which she had sliced the little pretzel breads, spread with butter and lovely salami. Hmmmm, I may need to write about this memory someday on my own blog. LOL. These look mouthwateringly good!!!!!!

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    • What a wonderful memory, Barbara! My Thermomix has inbuilt digital scales making life very easy as you add ingredient. I cook so much with both imperial and metric cookbooks that I tend to have a lot of conversions in my head. I do use a great conversion app on my iPhone and iPad and that helps me out with fractions of amounts – a good investment. Hope your thumb is on the mend- the project looks wonderful!

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