Place yeast, milk, oil and 1 tsp of the sugar into Thermomix bowl and blend 3 sec/speed 5. Our newest course, The Whole Scoop Ice Cream course is churning now!īest of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube. How about trying cinnamon sugar, maple icing, lemon glaze, fruit into the dough, olives into the dough, pepperoni and cream cheese into the dough….oh heaven…should I stop now? So many options, so few occasions to eat pretzels!Īre you following us on Instagram, Facebook, Pinterestand Twitter? So stay traditional, or go all untraditional. Then there are New York city pretzels on every corner, also hard to walk past that wafting delicious bread fragrance without finding a coin or two somewhere for one!
How can you walk past a pretzel stand with steaming hot pretzels for sale, with the obligatory mustard of course. Then of course there were my trips to freezing wintery Europe. Since I first discovered them masquerading as pizza with some weird combo happening at a popular chain in shoppping centres, I was a convert. 7.ěake for 10-12 mins or until golden brown.I love pretzels, a lot.6.ěrush each pretzel with the egg wash and sprinkle with coarse sea salt.Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet. 5.ĝissolve the baking soda in 3 cups warm water in a shallow baking dish.Roll and stretch each piece with the palms of your hands into a thin rope and form it into a pretzel shape. Allow to rest for 10 minutes so that the dough will be easier to work with. Punch the dough to deflate it, then turn out onto a lightly floured surface. Meanwhile, preheat the oven to 450F and grease a large baking sheet. Let rise in a warm spot until doubled in size, about 1 hour. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Knead until smooth but still slightly tacky, about 5 minutes. Once incorporated, add in the remaining 1 1/4 cups flour. 2.Ědd the wet mixture into a stand mixer with a dough hook attachment and stir in the brown sugar, salt, 1 cup flour, and 2 tablespoons of melted butter.Warm the milk in a microwave until it is 110F (warm) Add the yeast to allow it to activate and let sit for approximately 5 minutes If you tried this recipe, we’d love to see it! Tag us on instagram 1. BEAUT! Admire how beautiful they look on the outside and the inside ? Once they’re out of the oven, immediately brush them with melted unsalted butter to finish them off. Finish these bad boys off with an egg wash and sprinkle with some coarse sea salt.īake in the oven for 10-12 minutes or until golden brown in color. Once done, you’ll notice your pretzels would’ve expanded a little bit. You will need to soak your pretzels into this mixture for a few minutes to help it develop that infamous brown color and pretzel-y flavour, thanks to the magic of science! Prepare the baking soda and warm water mixture. Once done, roll out each piece of dough into a long skinny strand and form them into a pretzel shape as shown below I divided mine into an assortment of sizes as I was experimenting with the different sizes. Punch down the dough and allow to rest for 10 minutes so that it’s easier to work with. Knead the dough into a smooth ball and allow to rise for an hour until doubled in size. This made a huge difference for me in my opinion. I think the secret to this soft and flavourful dough is the use of milk instead of water, and the use of brown sugar instead of white. Needless to say, this recipe has been bf approved ?įirst, prepare the dough. Oh man and these smell AMAZING! I came home after grocery shopping and I could still smell them before entering our apartment. I continued looking for a better soft pretzel recipe and I think I may have found the winner! I combined some of the techniques used in the other pretzel recipes with this one and the result was a golden, soft, and savoury pretzel. I also found the dough lacked the softness and flavour needed to take it to the next level. The initial batch of soft pretzels that I made were a hit but I personally found them a bit salty. Recently I had a strong urge to make soft pretzels as it didn’t seem difficult to make and I already had all the ingredients. A lot of my baking stems from cravings that I suddenly get or they’re inspired by food I stumble across on the internet.