Homemade Pretzels
These sesame and poppy seed-coated homemade pretzels with their crispy brown exterior and soft chewy interior are a perfect snack for any time of the day.
Ingredients
- 4 cups (500g) all-purpose flour
- 1 ¼ cup (300ml) warm water
- 2 ¼ tsp (7g) active dry yeast (or 25g fresh yeast)
- 1 tbsp (15g) sugar
- 1 tsp (5g) salt
Topping
- 1 egg ,beaten
- Sesame and poppy seeds
- sea salt flakes
For Simmering
- 1 quart (1 liter) of water
- 3 tbsp (45g) baking soda
Instructions
- In a large bowl, mix flour with salt. Place the fresh yeast or active dry yeast in a small bowl, add sugar and 1/4 cup (60ml) water and let it dissolve for about 5 minutes. Add to the flour mixture. Mix everything together and knead until the dough is smooth and pulls away from the sides of the bowl. Cover and let it rise for about 1 hour until the dough doubles in size.
- Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Divide the dough into 12 equal pieces. The dough is easy to handle; not sticky at all, so you don't need flour or oil to work with it.
- Roll each piece of dough into a thin rope of about 22 inches (55cm).
- Twist into the shape of a pretzel: Pick up both ends, create a U-shape with the rope and cross them over each other. Press each end into the bottom of the "U" shape to form the shape of a pretzel. Let them rise for another 10-15 minutes.
- Meanwhile bring water to a boil. Dissolve the baking soda. Dip each pretzel in the soda water for 25-30 seconds. Remove them from the water using a large flat spatula. Drain on a wire rack.
- Place the pretzels on the prepared baking sheets. Brush the pretzels with beaten egg and sprinkle with poppy seeds or sesame seeds or your choice of topping and with sea salt flakes.
- Bake the pretzels for about 13-15 minutes or until pretzels are deep golden brown. Enjoy!
Video
Nutrition
Serving: 1 pretzelCalories: 140kcalCarbohydrates: 26.4gProtein: 4.6gFat: 1.8gSugar: 1.3g