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