Soft Pretzel
Dipped in a baking soda bath for their signature dark crust and chewy bite. These German-style pretzels are perfect with coarse salt and mustard.
Instructions
- 1
Mix flour, sugar, salt, and yeast; add water and melted butter, knead 8 minutes.
- 2
Cover and proof for 1 hour.
- 3
Divide into 6, roll each into a 60cm rope, and twist into pretzel shape.
- 4
Dissolve baking soda in 1L boiling water, dip each pretzel for 30 seconds, then remove.
- 5
Sprinkle coarse salt and bake at 220°C for 12-15 minutes.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Affogato
Affogato is an Italian dessert of hot espresso poured over cold vanilla gelato or ice cream.
Alfajores
Alfajores are delicate sandwich cookies filled with dulce de leche, a beloved Latin American dessert.
Almond Biscotti
Twice-baked Italian cookies with a satisfying crunch from whole almonds. They are perfect for dipping in coffee or dessert wine.