So I first made these when I was staying in Canada and put on about 2 stone in weight from my mass bakeathons and general gorging on anything I could find…this was my first taste of western food in months! The pretzels went down a treat even considering I had to deal with confusing all-purpose flour and weighing everything in cups (which isn’t the thing we drink our tea out of guys) so I thought I would try them again but with a few tweaks to see if I could perfect them.
180ml of warm water
1.5 tsp of yeast
½ tbsp. of caster sugar
½ tbsp of salt
325g plain flour
20g of butter
3 tbsp of caster sugar
1tsp of cinnamon
Cook at 200 degrees for 15 minutes
(Preheat Oven to 200 degrees)
- First thing to do is to get your warm water and dissolve your yeast in it – stirring thoroughly.
- Next you add the sugar and salt to the mixture and stir until everything is dissolved.
- In a separate bowl pour in your flour and then add the yeast mixture to it.
- Mix the mixture together with your hands until it’s comes together and once the dough bounces back its ready to knead. (TOP TIP: Make sure your water is warm…mine was too hot and it was like moulding lava together!)
- Knead the mixture for 10 minutes (TOP TIP: make sure someone else is always in the house to tag team the kneading process…it’s a Sunday no one needs a work out today) then place in a lightly oiled bowl and cover with cling film.
- Leave for 45 minutes or until the mixture has doubled in size. (TOP TIP: I placed my bowl under the grill so the warmth from the oven could help…it got slightly bigger but then I removed it as the bowl was getting a bit too hot…my dough didn’t double in size but did get slightly bigger)
- Now make the cinnamon sugar in a separate bowl. Combine the sugar and cinnamon and mix.
- Then you need to take the dough out and separate it into 8 separate parts.
- Then roll each ball into a long tube, the size is up to you mine varied but I think the bigger and fatter are better so the mixture may make less than 8…then make them into a pretzel shape. (TOP TIP: Google pretzel shape before shaping.running to turn my laptop on to check was an extra 10 minutes wasted)
- Once all are your pretzels are shaped cover the tray with cling film and leave for an additional 15 minutes. (TOP TIP: mine didn’t change in size so I left it only 10 minutes…this part I think is for you to judge if needed)
- Then place them in a preheated oven to cook for 10 minutes.
- Take out the oven and brush each pretzel with melted butter and sprinkle with the cinnamon sugar mixture – put back in for around 5 minutes or until they start to brown.
- Once out leave to cool slightly but I recommend eating them when they hot as this is when they taste the best. (TOP TIP: Cold pretzels aren’t as nice and mine did sweat and go stale overnight as fatty baked too many….so remember eat them while their piping!)
Let me know how yours go if you fancy testing these bad boys out 🙂