cooking Time
0:30
serves
8
preparation Time
2:30

Soft and Salty Pretzels

They're soft, they're salty, and they're a type of bread. Tell me, is there anything the pretzel can't do? This is a terribly satisfying recipe that requires the patience to allow your dough to grow, and the self control to share your baked goods with the people closest to you. You can play around with the toppings, and add things like vegan cheese, fresh rosemary, poppy seeds and even cinnamon. Get twistin'!

Ingredients for the dough

  • 500g 00 flour
  • 130ml warm water
  • 1 1/4 tsp instant dried yeast
  • 140ml warm milk
  • 40g melted coconut oil
  • 3 tsp rice malt syrup
  • 1/4 tsp table salt + extra

Ingredients to boil and for the topping

  • 3 cups water
  • 1 tbs baking soda
  • 2 tbs coarse sea salt
  • 2 tbs sesame seeds
  • Vegan cheese, optional

Instructions for the dough

  • In a jug, combine 50g flour, water and yeast and leave for 30 minutes
  • In a stand mixer fitted with a dough hook, combine all dough ingredients except the extra salt, including the yeast mixture, and mix for 5 minutes
  • Remove bowl, cover with a tea towel and leave in a warm place for 1 hour
  • Once risen, divide dough into 8 equal portions and roll into long strips, about 40cm in length
  • Cross one end over the other to create a loop, and then bring down strip ends to connect to either side of the loop. Alternatively, make your own unique shapes and knots!
  • Place on a baking tray, sprinkle with extra salt and leave to rise for a further 1 hour. You may need to slightly reshape your dough after this, but try not to interact too much with it

Instructions to boil and for the topping

  • Preheat oven to approximately 200 degrees Celsius
  • Boil water and add baking soda
  • Place pretzels into water and boil for 20 seconds
  • Remove from water, place on baking tray and sprinkle with salt and sesame seeds, or vegan cheese if desired
  • Make a small slash in each pretzel, then place in the oven for approximately 20 minutes, or until brown

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