Pretzels

Pretzels

Total: 2 hr 35 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 318 kcal
, Fat: 8 g
, Carbohydrate: 50 g
, Protein: 9 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour
¾ tsp salt
¼ cube yeast (approx. 10 g, crumbled
3 dl milk
2 tbsp honey
60 g butter, soft

To shape

a little white flour

Soda water

2 litres water
4 tbsp sodium bicarbonate
1 tsp sea salt
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How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Add the milk, honey and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into 8 portions. On a lightly floured surface, shape into strands that are approx. 40 cm long and thinner at the ends. Shape the strands into 8 pretzels.

Soda water

Bring the water and baking soda to the boil, reduce the heat. Using a slotted spoon, place the pretzels in the simmering water one at a time for approx. 15 secs., turn and cook for a further 15 secs. Space the pretzels out evenly on two baking trays lined with baking paper, sprinkle with salt.

To bake

Approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool completely on a rack.

Good to know
Tip: Sprinkle the pretzels with mixed seeds or pumpkin seeds prior to baking.
Serve with: Butter

How-tos

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