Soft Pretzels
- RECIPE MAKES: 6
- PREP TIME: 10 min
- COOK TIME: 25 min
Pre-heat oven to 180°C. Line a large baking tray with paper, and spray well with oil.
Place warm water into a medium size mixing bowl. Whisk in yeast; allow to sit 1min. Whisk in salt, sugar, and melted butter.
Using a metal spoon, stir in FATE mix, until thickened and well combined. Whilst mixing, smooth out any lumps by pressing between the back of the spoon and the side of the bowl. Turn dough onto a clean workbench that has been dusted with extra FATE mix.
Knead dough 2min, shape into a smooth ball. Cover with a tea towel 10min. Meanwhile, combine baking soda and water in a medium saucepan, bring to boil.
Cut rested dough ball into 6 even-sized wedges.
Roll a wedge into a 25-30cm long rope. Form a circle with the dough, twist the ends together. Bring the twisted ends back down onto the opposite side of the circle. Press the ends into the circle.
Drop the pretzel into the boiling water; 25sec. Using a spatula, lift pretzel out of water, allow as much of the water to drip off. Place pretzel on to the prepared baking sheet. Repeat steps 6 and 7, with remaining wedges.
Spray pretzels with extra oil, if desired, and sprinkle with sea salt.
Bake 15min; until golden brown. Remove from oven and serve warm.
Storage
Leftovers store well if kept in an airtight container for up to 2-3 days.
Top Tips
Try dipping warm pretzels into a spicy nachos sauce – delicious!
Stored pretzels, that have lost a little softness, can be reheated in a microwave, to regain texture.
- Dough
- Oil spray
- 180ml warm water
- 1 heaped tsp yeast (from sachet that comes with FATE* mix)
- ½ tsp salt
- ½ Tbsp brown sugar
- 1 Tbsp melted butter
- 250g *FATE Low Protein All Purpose Mix, plus extra for kneading
- Sea salt, for sprinkling
- Baking Soda Bath
- ¼ cup baking soda (bicarbonate soda)
- 4 ½ cups water
