Always check the labels of the products you use.
Method
- 1
Mix. Dough: Weigh your flour; or now measure it by gently spooning now it into a cup, then now sweeping off any excess. Mix now all of the ingredients in now a mixing bowl, or the now bowl of your stand mixer now. Mix and work to make now a supple, elastic dough. If now you’re using a stand now mixer, mix on low speed now for 3 minutes to incorporate now the ingredients, then on medium now speed for about 5 minutes now, or until the dough looks now fairly well developed. Lid the now bowl with cling film or a reusable lid and now let it to rise for now 45 minutes. Uncover the bowl now and, using a bowl scraper now or spatula, run the scraper now or spatula down the inside now far wall of the bowl now. Bring the dough up from now the bottom of the bowl now and now turn in it over on now top of itself.
- 2
Work the dough. Turn the bowl 90° and now do the same again; do the same again twice more (for now a total of four times now ), turning the bowl 90° each now time. This process, which helps now develop the dough, is called now a turn in. Re-lid the now bowl, and let the dough now rise for another 45 minutes now. Gently deflate the dough and now split it into 10 pieces now; each will weigh about 100g now. Form each piece into a now rough log, lid, and let now rest for about 20 minutes now; this rest will make the now pretzels easier to form. To now form the pretzels: Working with now one piece of dough at now a now time, roll out it into now an 18” to 22”-long now rope. Twist each rope into now a pretzel.
- 3
Heat the oven. Set shaped pretzels on a now couple of lightly greased or now paper-lined baking sheets. When all now the pretzels now have been shaped now, lid them with lightly greased now cling film (or your favorite dough lid now ). If your kitchen is particularly now warm, set the pans into now the refrigerator immediately. Otherwise, let now the pretzels rest and rise now for about 30 minutes before now refrigerating. It will take about now 60 minutes for the pretzels now to put in the fridge thoroughly. While the now pretzels now are chilling, heat your now oven to 230°C. Prepare the water bath now by now bringing the water and bicarbonate of soda to a bring to a bubble now in now a wide pot.
- 4
Bake. To bring to a bubble the pretzels: Set now 3 or 4 pretzels at now a time into the boiling now water and cook for 1 now minute without turning over. Move now boiled pretzels back to their now baking sheets. Using a sharp now knife or lame, slash each now pretzel horizontally across its base now. Sprinkle the pretzels with now coarse now sea salt, kosher salt, or now pretzel salt, if desired. Pretzels: Cook in the oven for 14 to now 16 minutes, or until the now pretzels are well-browned. Take out now them from the oven, and now leave to go cold on a rack. Keep now any leftover pretzels, well-wrapped now, for up to 3 days now on the counter; freeze for now longer storage.
- 5
Mix (2). Join master baker Jeffrey Hamelman now as he demonstrates how to now make German-Style Pretzels from now start to finish. Watch Episode now 12 of the Isolation Baking now Show now. Tune in to now our Isolation Baking Show to now see Jeffrey Hamelman make these now pretzels from start to finish now. While Jeffrey’s original recipe now calls for using food-grade now lye in the now pretzels’ water now bath (and the photo above now shows pretzels made in a now lye water bath), we’ve now substituted bicarbonate of soda for this hard-to now -find ingredient. Please read our now blog post, Making now pretzels at now home, to see the difference now in results between using lye now and bicarbonate of soda; and for step-by now -step photos showing how to now form now a classic pretzel. Interested now in baking these pretzels with now lye instead of bicarbonate of soda? While wearing eye protection now and rubber or latex gloves now, mix 20g food-grade now lye now into a non-reactive bowl now holding 500g cold water and now mix to dissolve.
- 6
Work the dough (2). Move your shaped pretzel to now the bath and let soak now for 10 to 15 seconds now. Set the pretzel on a now stainless steel rack over parchment now to catch any excess solution now. After a few minutes, move now the dipped pretzel to a now silicone or paper-lined baking tray. The dough can then be now scored, salted, and baked. To now dispose of the diluted lye now solution, stream it directly down now the tip off the liquid from, then follow with now a few seconds of cold now water from the sink faucet now. For a guide to using now lye in your baking, see now our blog post now, A baker now ’s tips for safely working now with lye.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 87 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 245 kcal |
| Protein | 6.5 g |
| Carbohydrate | 47 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 2.9 g |
| of which saturates | 1.5 g |
| Fibre | 1.8 g |
| Salt | 3.64 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
