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Thursday, 19 December 2013

Day 4: 30 Minute Soft Pretzels


I did it! I made a recipe which only took some time, as opposed to all the time. It also doubled as lunch so it's a real win:win situation. Plus, I just love bread/pretzels/salt/carbs so these are heavenly. I've eaten at least five without thinking.



These are pretty quick to make, and only have a few ingredients. They just taste so good when they're all warm and fresh and ohmygodjustmakethem. You don't have to leave them to rise or anything - they're perfect for those days where you just want something bready and doughy and chewy (it isn't just me who has those days, right?).


If you're on some kind of 'low sodium' or 'no carbs' diet then these are definitely not for you. If, however, you're in the opposite camp and are on the 'it's almost christmas therefore everything I eat now doesn't count' diet, then these are 100% for you.


Full credit to Sally's Baking Addiction (aka my hero and idol) for the recipe, I've translated it into grams and made a couple of changes.

Recipe:
  • 350ml warm water
  • 2&1/4 tsp yeast (I used Allinson's Dried Active Yeast)
  • 1 tsp salt + lots for sprinkling
  • 1 tbsp caster/granulated sugar
  • 500g plain flour + extra for kneading (more may be needed if the dough is too sticky)
  • 1 egg, beaten
  1. Preheat the oven to 200oC and line trays with baking parchment.
  2. Mix the yeast into the warm water until well mixed, though there may be some yeasty clumps floating around.
  3. Stir in the salt and sugar until thoroughly combined.
  4. Add the flour, one or two tablespoons at a time. If the dough is still too sticky at the end, add more flour.
  5. Knead the dough on a floured surface for around 3 minutes.
  6. Cut the dough into small sections, mine weighed around 40g each.
  7. Roll the dough into long strips, before forming into the desired pretzel shape.
  8. Place on the baking tray, and cover the dough in the egg wash, before generously sprinkling salt over it.
  9. Bake for 10 minutes, then turn the oven down to 200oC for another 5 minutes.
  10. Leave to cool/eat straightaway.



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