Finally, I got my hands on this super-tanned bunch of deliciousness. I’ve been always asking myself how do they get this deep brown top that still stays soft. Everything appeared to be as easy as ABC.
To be honest, I had doubts they will turn out well, so I didn’t make any step-by-step photos. But you won’t need any special skills to make these 🙂
This recipe makes 12 small pretzels or alternatively you may want to make 6 bigger ones.
- 190 ml lukewarm water
- 1/2 T sugar
- 1 T instant dry yeast
- 340 g all-purpose flour
- 1 t salt
- 30 g butter, melted
In a deep bowl, mix the water, sugar and yeast and set aside for 5-10 min until bubby.
Add all the remaining ingredients and mix to form a soft dough. Knead it for 5 min until it’s not sticking to the hands and sides of the bowl. Lightly oil the bowl, form the dough into a ball and place into the bowl, then cover it with cling film and let rest for 1-2 hrs until doubled in size.
Gently punch the dough down and divide it into 12 equal (~45 g each) pieces. Roll a piece of dough with your hands against the counter into a long rope that is thick in the centre and gets thinner towards the both ends. Holding the ends up, twist them twice and then bring the twisted end toward yourself and fold it down onto the thick bottom curve. Transfer the pretzel onto a baking tray lined with baking paper. Repeat with the remaining dough. Cover the pretzels with cling film and let them rest for about 30 min until lightly risen.
For the pretzels to have that typical dark brown colour on the outside, there is onle more procedure to follow before they go into the oven.
- 1 l water
- 50 g baking soda
- 1 egg + 1 T water
- coarse salt
Preheat the oven to 200º.
In a medium-sized saucepan, boil the water with baking soda. Reduce the fire to minimun so that only few tiny bubbles hit the surface.
Gently, one by one, put the pretzels into boiling water for 30 sec. for each side, then remove with a slotted spood back to the baking tray. Repeat with the remaining pretzels.
Just before baking, brush the pretzels with beaten egg + water mixture, sprinkle with some coarse salt. Bake in the preheated oven for 15-20 min until deep brown.
Pretzels go well with mustard, as a snack and, of course, with some beer.