If, like me, you like your Beers, you’d know that earlier this month was Oktoberfest. Having spent much of my time celebrating, I ‘researched’ this recipe very well. Although these pretzels are slightly softer and more buttery than ‘traditional’ pretzels, I found them to go excellently with a wide range of beers – the perfect side for any Oktoberfest gathering, sports event or as a snack.
To Make 12
4 tsp active dry yeast
1 tsp white sugar
1 ¼ cups of Warm Water
5 cups all-purpose flour
½ cup white sugar
1 ½ tsp Salt
1 tbsp vegetable oil
½ cup baking soda
4 cups hot water
¼ cup Kosher salt (for topping)
1. In a small bowl, dissolve the yeast and 1tsp of sugar in the warm water. Let it stand until creamy and frothy – should be around ten minutes.
2. In a separate bowl, mix the flour, the rest of the sugar and the 1 ½ tsp of Salt. Make a small well in the centre, before adding the Yeast mixture and Oil and mix in well, until it’s a dough. If it’s too dry, add an extra tablespoon or two of water.
3. Knead until it’s smooth (should take around seven or eight minutes. Lightly oil a large bowl, and place the dough in and coat with the oil. Leave to stand in a warm place until it has doubled in size – around an hour.
4. Pre-heat oven to 230 C/ 450 F. In a large bowl, mix the baking soda in the hot water until it has dissolved.
5. Turn the dough out onto a lightly floured surface, and divide into 12 equal pieces, rolling each piece into a rope, and twisting into the desired shape. Once they’re all shaped, carefully dip each Pretzel in the baking soda solution and place on a greased tray. Sprinkle with Kosher Salt.
6. Bake in the pre-heated oven for around eight minutes, until golden brown
Photo Courtesy of Mercury Jane