Soft Pretzels

Method

1. 1

   Wake the yeast

   Stir the warm water, yeast and brown sugar together in a large bowl. Leave at room temperature for 5 minutes, until lightly foamy.

2. 2

   Make the dough

   Add the flour, fine salt and melted butter, then mix to form a dough. Knead by hand on a lightly floured surface for 8 to 10 minutes at room temperature, until smooth and springy.

3. 3

   Use a mixer

   If using a stand mixer, knead with a dough hook on low speed for 6 to 8 minutes.

4. 4

   Let it rise

   Cover the bowl and leave the dough at room temperature for 45 minutes, until puffy and roughly doubled.

5. 5

   Prepare the trays

   Heat the oven to 220°C conventional or 200°C fan. Line two baking trays with baking paper.

6. 6

   Shape the pretzels

   Divide the dough into 8 pieces and roll each into a rope about 50 cm long. Twist each rope into a pretzel shape, pinching the ends firmly onto the dough so they stay attached.

7. 7

   Prepare the bath

   Bring 2 litres of water to a gentle boil over high heat. Carefully stir in the bicarbonate of soda.

8. 8

   Dip the pretzels

   Lower the heat to maintain a gentle simmer. Dip each pretzel for 20 seconds, turning once, then lift out with a slotted spoon and drain well.

9. 9

   Finish and bake

   Place the pretzels on the prepared trays, brush with beaten egg and sprinkle with coarse salt. Bake at 220°C conventional or 200°C fan for 12 to 15 minutes, until deeply golden and firm underneath.

10. 10

    Cool briefly

    Transfer to a wire rack and leave at room temperature for 10 minutes, until warm and set. Serve warm or at room temperature.

Tips

• Use water that feels warm, not hot, when mixing with the yeast.
• Add the bicarbonate carefully, as it can foam up.
• Drain each pretzel well after dipping so excess water does not pool on the trays.
• Pinch the shaped ends firmly onto the dough so they stay attached during baking.

Swaps

• Use flaky sea salt in place of coarse salt.
• Use salted butter instead of unsalted butter, and reduce or omit the fine salt to taste.

Storing

Keep cooled pretzels in an airtight container at room temperature for up to 2 days; warm briefly in the oven before serving.