Pretzel
Pretzels have a history stretching back over a thousand years in German-speaking Europe, their looped shape traditionally said to represent arms crossed in prayer.
A classic German bread with a distinctive knotted shape, deep mahogany crust and soft chewy interior, achieved by a quick dip in a baking soda bath before baking.
Ingredients
Method
Make a dough from flour, yeast, water and butter, and prove until doubled.
Shape into ropes and twist into the classic pretzel knot.
Dip each pretzel briefly in a boiling baking soda and water bath.
Sprinkle with coarse salt and bake at 220C for 12-15 minutes until deep brown.
The baking soda bath is essential — it's what gives pretzels their distinctive dark crust and chewy texture.
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