Most of us think of pretzels as small crisp snacks rather than as a bread-type snack, but in Germany pretzels (or bretzels) are delicious crispy breads, soft on the inside. The pretzel is often sold as a street food with coarse salt or butter. The crispy outside texture is achieved by boiling the beautifully folded pretzel before baking it. If you are feeling adventurous in the kitchen, why not give the recipe below a try. The recipe makes eight pretzels.
1 ½ cups warm water
1 tablespoon salt
1 tablespoon sugar
1 packet active dry yeast
4 ½ cups flour
3 tablespoons oil
⅔ cup baking soda
2 eggs, beaten
- Preheat the oven to 230°C.
- Mix water, salt and sugar thoroughly, until combined.
- Add yeast and let the mixture rest for about 5 minutes or until the yeast starts to foam.
- Add flour and 2 tablespoons of oil. Mix until a soft dough forms.
- Use the remaining oil to spread in the bowl and place the dough inside it.
- Cover the bowl with plastic wrap and leave in a warm place for 1 hour.
- Once it has risen, cut the dough into eight pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
- Add baking soda to a large pot of water and bring to a boil.
- Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a baking tray lined with baking paper, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
For wheat farmers or processors who want to learn more about unique ways to present value added wheat products read our agro-processing article on wheat by clicking here. –Ursula Human, Farm Fare