Ingredients
- 500 g strong bread flour
- 280 g warm water
- 15 g fresh yeast
- 30 g soft butter
- 10 g salt
- 60 g baking soda for the blanching water
- Coarse salt for decorating
Step-by-step
Using a different robot? Switch it here:
- Put the water and yeast in the mixing bowl and set 2 min/37°C/speed 2.
- Add the flour, butter and salt and mix 20 sec/speed 6.
- Knead 4 min/closed bowl/dough mode.
- Let the dough rise in a covered bowl until doubled in volume, about 50 min.
- Divide the dough into eight portions and shape long cords.
- Give each cord the typical pretzel knot shape.
- Boil plenty of water with the baking soda and blanch each pretzel 30 sec.
- Drain, place on the tray and sprinkle coarse salt.
- Make a cut on the thick part of each pretzel.
- Bake in a preheated oven at 220°C for 15 min until dark golden.
Tips
- Blanching in water with baking soda gives the characteristic colour and flavour.
- Work carefully when taking the pretzels out of the water so as not to deform them.
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