Soft Salted Pretzels

5 from 1 vote

Prep Time2

Cook Time15

Servings: 9

In a jug dissolve the yeast in the warm water.
In a large mixing bowl, mix the flour and salt together. Create a hole in the flour mixture, add the sugar to the centre of the hole, then pour the yeast mixture on top. See video
Leave it to stand for 15 minutes before mixing.
After 15 minutes add the softened butter and knead into a smooth dough, then let it rest for 30 minutes
Cut the dough into nine equal parts, then roll each piece into long lengths of approx. 50 cm ( see video) Then form a pretzel by first creating a U shape, twisting the ends and folding back on itself, so the ends sit on the 'U' curve ( see video)
Place the pretzels uncovered in the fridge for one hour. This helps harden the dough so it will tolerate the bicarb bath better ( don't skip this part), the bath gives the pretzel that lovely glowy crust.
Preheat the oven to 200°c
Fill a large pan with the water and bring to the boil. Carefully add the Bicarbonate of Soda***There will be a small reaction when the bicarb meets the water, it will bubble furiously for a few seconds, but will then settle. Use a slotted spoon to lower each pretzel into the bath, boil for 10 seconds on each side then lift out( it is important you stick to the 10 second rule, too long in the bath will cause the Pretzels to taste metallic...we don't want that!)
After their bath, place the pretzels on a lined baking tray, score each one, sprinkle with sea salt and pop in the oven for 15-20 minutes