Sweet and Savoury Pretzels
Lemon and salted pretzels recipe
500g Strong White Bread Flour
7g Dried Yeast
40g Unsalted Butter
1 tbsp Malt Extract
Sunflower OilFor Greasing
21g Bicarbonate of Soda
20g Rock Salt
50g Sesame Seeds
100g Caster Sugar
For someone who isn’t that keen on bread, I love pretzels! I love the chewy texture and that special taste. This recipe is by Paul Hollywood and makes 6 sweet and 6 savoury pretzels. In the original recipe the sweet ones were orange and poppy seed but because this was an impulse bake I used what I had to hand and made lemon ones instead. They’re super yummy! They might seem complicated, if you follow the recipe step by step you shouldn’t have any problems. It’s fun the try and flip them into shape too!
Add the flour, yeast, salt and butter to a bowl. In a separate jug add the malt extract and milk and stir to dissolve. Slowly add to the flour mixture and combine to form a dough. Knead the dough in a mixer or turn out and knead by hand for 10 minutes.
Divide the dough in half and add the poppy seeds and the zest of two lemons to one half. Leave the other half plain and place each half into separate oiled bowl. Cover and leave to rise for 45 minutes or until doubled in size.
At this point you need to remember which dough is which or else you’ll end up with a pretty weird mix of flavours!
Preheat the oven to 200ºc. Once proved, divide each dough ball into six pieces and form the pretzels. To do this, roll each sixth into a sausage shape about 40 – 50cm/16 – 20in long, tapering the edges and leaving the middle thicker.
The traditional way to make the pretzel shape is by holding either end in the air to create a U shape and flipping the bottom round to create a double twist and then securing the ends to the bottom. You have to work quick to keep the shape but by the time you’ve done all 12 pretzels you’ll be getting the hang of it.
Add the bicarbonate of soda to 7 litres of boiling water. You can tell by the photo I didn’t use 7 litres of water because I didn’t have a pan big enough so I just reduced the quantities to fit in my pan and put the pretzels in one at a time. Drop each pretzel into the water for about 5 seconds. It will rise to the top when it’s ready.
Put on a lined baking tin. While the plain ones are still wet sprinkle over the salt. Make a slash in the thickest bit with a sharp knife. Bake for 20 – 25 minutes.
While they are baking you can make the glaze for the sweet pretzels. Put the juice of the two lemons in a pan with 100g caster sugar and bring to a boil. Cook to a sticky syrup. Once the pretzels are done, brush the sweet pretzels with the glaze and leave to cool.