From the Anchor Yeast Kitchen
Pretzels
Prep 1 hr 40 mins
Baking Time
20 mins
Total 2 hr
Makes 12 Pretzels
easy
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By
Anchor Yeast Kitchen
Taking on this Pretzel recipe is one of the easiest ways to impress with your baking skills. Once you have your dough prepared, it is a simple task of ‘loop and twist and loop' then deep fry. A truly iconic flavour with a chewy texture, our Pretzel recipe is sure to be a firm favourite.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
500
g
Cake flour
( 4 x 250 ml / 4 cups )
7
ml
Salt
( 1 ½ tsp )
5
ml
Sugar
( 1 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
310
ml
Lukewarm water
( 1¼ cups )
1,5
l
Hot water
( 6 cups )
60
ml
Bicarbonate of soda
( ¼ cup )
1
Large egg white
Coarse salt, to sprinkle
Seeds, to sprinkle
Method
Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 5 minutes.
Divide the dough into 12 pieces. Roll each piece into a strand about 40 cm long, leaving the centre part thicker and the end strips thinner. Make a loop and twist the 2 ends twice around each other. Pull the ends back towards the loop, open the ends up and press down onto the thicker part of the loop. Place on a greased baking tray. Cover and rise in a warm place for 10 minutes.
Combine 1.5 litres water with the bicarbonate of soda in a saucepan. Bring the water to the boil.
Carefully lift pretzels off the baking tray, place onto a draining spoon and lower into the boiling water. Cook until pretzels are puffy, about 15 seconds. Remove from water using a draining spoon and place onto a greased baking tray. Brush with egg white and sprinkle lightly with coarse salt and seeds.
Bake in a preheated oven at 200 ºC / 400 ºF for about 20 minutes, or until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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