Recipe for pretzels from ‘Bread’ published by D&K by Eric Treuille & Ursula Ferrigno

Salzbrezeln Pretzels

Ingredients

2tsp dried yeast

350ml water

500g strong white flour

1 1/2 tsp salt

egg glaze made with one egg and a tbsp water

sesame seeds, poppy seeds or coarse sea salt, for topping

Method:

Combine the above ingredients (apart from the egg glaze and toppings) in a large bowl and mix to a soft dough. Tip out of bowl and knead until elastic (5-10 mins). Prove in bowl until doubled in size, covering with a damp tea towel. Preheat oven to 220 centigrade, gas 7.

Knock back and knead again. Cut the dough into approximately 12 equal pieces. Shape each piece into a round roll and then into an oval. Roll each oval backwards and forewords, moving your fingers along the dough, to form a strip about 40cm long, which is 2.5cm thick in the middle and 5mm thick at the end. Form the shaped dough into pretzels. Place the pretzels on a lightly floured baking sheet and cover with a tea towel. Prove until each piece is doubled in size, about 45mins.

Brush the egg glaze over each pretzel and sprinkle with the topping of your choice, i recommend sesame seeds. Bake in a preheated oven (or top oven of an Aga) until golden brown, about 15-20 mins. Leave to cool on a wire rack.