Description
Delicious soft pretzels with a cinnamon-sugar or a sea salt topping. This is the version with gluten.
Ingredients
Scale
For the dough
- 1 ½ cup warm water
- 1 1/8 teaspoon active dry yeast
- 2 tablespoons sugar
- 1 1/8 teaspoon salt
- 1 cup white bread flour
- 3 cups all-purpose flour
For the water bath and topping
- 3–4 tablespoons butter
- 1 cup water
- 1 tablespoon baking soda
- Sea salt
- Cinnamon and sugar
Instructions
- Pre-heat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
- Put the 1 ½ cups warm water in a bowl and dissolve the yeast in it. Stir the sugar and salt into the water.
- Use a mixer (or if you want a good workout: your hands) to combine the bread flour, all-purpose flour, salt and the yeast mixture. Knead until the dough is elastic, about 4-6 minutes.
- Grease a bowl, put the dough in and cover the bowl. Leave to rise in a warm place for 1 hour.
- Cut the dough into 10 pieces and roll each piece out into a long rope. Fold it into a pretzel shape.
- Layer a baking sheet with baking parchment. Put the cup warm water and the tablespoon of baking soda in a shallow bowl and dip in the pretzels one by one. Put them on the baking sheet.
- Cover the pretzels and allow them to rise for another 45 minutes to an hour.
- Melt the butter and brush it onto the pretzels. Top the pretzels with salt or a mixture of sugar and cinnamon. We choose to make 6 sweet and 4 savoury pretzels.
- Bake the pretzels for 10-12 minutes.
- You can store the pretzels up to 4 days into an airtight box. If you want to keep them longer you can freeze them.
- Prep Time: 2 hours
- Cook Time: 12 mins