The Best Pretzels

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 18mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    224
based on 1 ratings

These pretzels are making me thirsty! The most fragrant pretzels you can make...you will never be able to go back to bought ones, sorry about that. Well worth the effort! Sprinkle with toppings of choice be it sea salt, parmesan or cinnamon sugar! Toppings: extra Pink Salt Flakes Butter Melted ready to brush Cinnamon sugar Parmesan finely grated

Inspired by: https://tenina.com/recipes/these-pretzels-are-making-me-thirsty

recipe updated 21 Dec 2021

Ingredients

  • Dried yeast icon
    Dried yeast
    2 teaspoons
  • Milk icon
    Milk
    300 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g
  • Sugar icon
    Sugar
    80 g
  • Bread flour icon
    Bread flour
    550 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Olive oil icon
    Olive oil
    as needed
  • Water icon
    Water
    480 ml
  • Bicarbonate of soda icon
    Bicarbonate of soda
    40 g
  • Butter icon
    Butter
    as needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Work surface
  • kCook icon Tm5 bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl

Step preview

  1. Add dried yeast, milk, extra virgin olive oil and sugar to the TM5 bowl
  2. Blend with MC in place - approx 3 sec, speed 5
  3. Heat - approx 2 min, 38°C, speed 2
  4. Then add sugar, bread flour and pink Himalayan salt flakes to the TM5 bowl
  5. Mix with MC in place - approx 10 sec, speed 7
  6. Knead - approx 3 min, dough
  7. Grease a clean large mixing bowl with olive oil
  8. Transfer content of TM5 bowl to large mixing bowl
  9. Cover with kitchen towel
  10. Let rise until doubled
  11. Pre-heat oven - 220°C
  12. Place bicarb soda into water and dissolve with fork
  13. Prepare a clean baking sheet with parchment paper
  14. Flour a clean work surface
  15. Divide dough into a bakers dozen (13...really!) and then form pretzels by rolling long 'snakes' out of each piece
  16. 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
  17. Then dip into cooled bicarb water before placing directly onto paper lined baking tray
  18. Bake until golden brown - 8 min, 104°C
  19. Remove and let cool
  20. Brush with butter
  21. Sprinkle with pink Himalayan salt flakes or other toppings of choice
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