BakedIn soft pretzel

Baked In

Features

With pretzel salt, Happiness is Homemade, Makes 8 pretzels, Suitable for vegetarians

Box Contents

Bag 1 (Strong White Bread Flour)

Bag 2 (Caster Sugar & Salt)

Bag 3 (Yeast)

Bag 4 (Bicarbonate of Soda)

Bag 5 (Pretzel Salt)

Ingredients

Strong White Bread Flour (Wheat Flour, Statutory Nutrients: (Calcium, Niacin, Iron, Thiamin)), Sodium Bicarbonate, Caster Sugar, Sea Salt, Yeast (Yeast, Emulsifier: Sorbitan Monostearate), Salt (Salt, Anti-Caking Agent: Sodium Ferrocyanide),

For allergens, see ingredients in bold

Recycling Other Text

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Method: 1. Warm: Melt 35g of butter in a pan and add 175ml of milk. On a low heat, warm the mixture until it is just past lukewarm. Test the mixture with your finger; if it is too hot to hold your finger in for a few seconds, leave to cool slightly. 2. Mix: Empty bag 1 (flour) into a large bowl, reserving 1 tbsp for dusting. Mix in bag 2 (sugar, salt), and bag 3 (yeast). Make a well in the mixture, and pour in the warmed milk and butter. Mix until a soft dough forms. 3. Knead: Grease the inside of a large, clean bowl with 5g of butter. Set this bowl aside. Sprinkle the reserved flour onto a clean surface and tip the dough onto it. Knead the dough for 8-10 minutes, until smooth and elastic. 4. Prove: Shape the dough into a ball, and put it in the greased bowl. Cover with cling film or a damp tea towel and leave in a warm place for 60-90 minutes, or until doubled in size. Empty the dough onto a clean surface and knead a couple of times. Cut the dough into 8 equal pieces. Roll each piece into a 50cm long rope. 5. Shape: To shape each pretzel, curve the rope of dough into an upside down 'U', then twist the ends together twice (wrap the left end over the right end each time). Bring the twisted ends up to the top and press firmly onto the top curve of the pretzel to secure the ends. 6. Bake: Line the baking tray(s) with baking paper and preheat the oven to 200°C/180°C Fan/Gas Mark 6. Add boiling water (10cm deep) to a pan. Add bag 4 (bicarbonate of soda), and bring the mixture to a simmer. One at a time, using a slotted spoon, put each pretzel into the water. Soak for 10 seconds on each side, drain off the excess water, and put onto the baking tray(s). Sprinkle as much salt as you would like from bag 5 onto the pretzels. Bake for 10-15 minutes until golden. Melt 15g of butter, and brush over the warm pretzels. Prep: 45 Mins + (60-90 Mins Rising) Bake: 10-15 Mins Simply Add 175ml milk 55g softened unsalted butter (35g + 5g + 15g) You'll Need Baking tray(s) Baking paper Saucepan Slotted spoon