PretzelsMake on Drop
I love pretzels, a lot. Since I first discovered them masquerading as pizza with some weird combo happening at a popular chain in shoppping centres, I was a convert. Then of course there were my trips to freezing wintery Europe. How can you walk past a pretzel stand with steaming hot pretzels for sale, with the obligatory mustard of course. They were a hand warmer.
Then there are New York city pretzels on every corner, also hard to walk past that wafting delicious bread fragrance without finding a coin or two somewhere for one!
So stay traditional, or go all untraditional. How about trying cinnamon sugar, maple icing, lemon glaze, fruit into the dough, olives into the dough, pepperoni and cream cheese into the dough….oh heaven…should I stop now? So many options, so few occasions to eat pretzels!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Teaspoons dried yeast
- 290 - 300 Grams cold milk
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 80 Grams sugar
- 550 Grams Bakers or Strong Flour BUY
- 2 Pinches Pink Salt Flakes BUY
- 40 Grams bicarb soda
- 1 bowl of lukewarm water
- extra Pink Salt Flakes BUY
- Butter Melted ready to brush BUY
- Cinnamon sugar
- Parmesan finely grated
Place yeast, milk, oil and 1 tsp of the sugar into Thermomix bowl and blend 3 sec/speed 5. Warm through for 2 min/37°C/speed 2.
Add remaining sugar, flour and salt and mix 10 sec/speed 7.
Knead 3 min/Interval. If the dough is dry or wet at this point add additional water or flour as needed! (You need a firm dough for pretzels.)
Wrap in oiled bread mat and set in warm place to double for a couple of hours.
Meanwhile, pre heat oven to 220°C and if you have a pizza stone, heat in oven at the same time.
Place bicarb soda into water and dissolve with fork.
Divide dough into a bakers dozen (13...really!) and then form pretzels by rolling long 'snakes' out of each piece.
Holding each end of the dough, hit the bread mat a few times to lengthen and even out the dough. Make large pretzel shape, push joins together and then dip into cooled bicarb water before placing directly onto heated pizza stone, (or paper lined baking tray). Cook for about 8 minutes until golden brown, remove and cool slightly before brushing with melted butter and sprinkling with toppings of choice.
You'll be telling everyone that 'these pretzels are making me thirsty' in no time.