THE TASTIEST SOFT PRETZEL RECIPE

This is one you will want to try!

Here I am baking savoury!

I am such a sweet tooth so this recipe was a little out my comfort zone, but the results have certainly changed my mind, I will tell you now - finger licking deliciousness. I think the first batch of these I can confidently say I ate 6 - yes, 6 large pretzels!

Reasons? They are doughy, soft, full of carby goodness with just the right amount of salty deliciousness that they make for the perfect snack.
​Recipe below

Ingredient List

Here are the ingredients you will need - the great news is there is nothing too out there and these are fairly simple to make. Hopefully most kitchens will have primarily all ingredients already in the pantry, but if not your local Countdown or Pak N Save will be your go to!

• 1 ½ cups warm water
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 ¼ teaspoons active yeast
• 4 cups flour
• 3 tablespoons oil, used in recipe and to grease the bowl.
• 1/3 cup baking soda
• 1 egg, beaten
• 1 pinch of coarse salt

Recipe

• Start by mixing the water, salt, and sugar and stir until dissolved. Add the yeast, and let it rest for about 5 minutes until yeast starts to expand.
• Next, add the flour, mix with water mixture and add 2 tablespoons of oil. Mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to line the bowl.
• Cover bowl in cling film, and leave in a warm place for 1 hour until it doubles in size. I would recommend checking this at 30 minutes just to make sure the little dough baby is growing.
• At about 45 minutes, preheat oven to 450°F (230°C).

• From there, cut dough into 8 equal pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape. During this step I used a little flour on my work surface so the dough was easy to roll.
• This is the mildly tricky bit so make sure you check this step out well.  Firstly, add baking soda to a large pot of water and bring to a boil. Next, gently grab each pretzel one at a time and place them into the pot to boil for 30 seconds per side. For this step I only boiled one at a time to keep an eye on it as the last thing I wanted was to ruin this step. (I had come so far)
• Lastly, pop the pretzels on a baking tray, brush with egg wash, (if making these vegan brush with aquafaba)  and sprinkle with salt. I then added chili flakes, Italian herbs and for my non-vegan options chopped Camembert cheese & lean salami.
• Lastly, bake for 10-15 minutes, until golden brown. TADA - beautiful!

When these are out the oven, leave to cool for about 10 minutes until they are warm but not burn your fingers hot! 
These are honestly delicious, and for a perfect dipping sauce - Siracha is a winner or Culleys 'Picklenaise' (or 'Baconaise') 
Give them a go, you will LOVE them and if you do, let me know how it goes!

Thanks, Ally xox