Recipes
Salted Pretzels
From our Lakeland Bread book
Ingredients
Dough
- 275ml milk
- 1 tsp salt
- 300g strong white bread flour
- 75g rye flour
- 1 tsp caster sugar
- 1 tsp fast-action dried yeast
Salt Glaze
- 4 tsp sea salt flakes
- 2 tsp caster sugar
- 3 tbsp water
Method
- Remove the pan from your bread machine and check the paddle is fitted. Place the dough ingredients in the pan, following the order specified in your bread machine’s instructions. Fit the pan into your bread machine, close the lid and select the dough programme
- To make the salt glaze, put 2 tsp salt in a small pan, add the sugar and water, heat gently until the sugar dissolves then pour into a small bowl.
- At the end of the programme, turn the dough out onto a lightly floured surface and roll out to a rectangle about 35 x 25cm. Cover with a dry tea towel and leave for 20 minutes.
- Grease 2 large baking sheets. Cut the rectangle into 8 strips and roll each strip into a sausage about 60cm long. Take a length of dough and bend the ends around to meet, twisting them over. Press the ends back onto the curve to shape the pretzel, and place on the baking sheet. Repeat with the remaining dough, cover loosely with oiled clingfilm and leave for 20 minutes.
- Preheat the oven to 220°C/425°F.
- Bake for 8 minutes until golden. Remove from the oven, brush with the salt glaze and sprinkle with the remaining salt. Transfer to a wire rack to cool.