Homemade Soft Pretzels

Step 1/11

• 41¼ ml milk (lukewarm)
• ⅛ tbsp active dry yeast
• ⅛ tsp active dry yeast

• fork
• jug

Using a fork, whisk milk, yeast and sugar in a jug.

Step 2/11

Set aside in a warm place for 10 minutes or until frothy.

Step 3/11

• 56¼ g flour
• ⅛ tsp salt
• 15 g butter

• sifter
• bowl

Sift flour and salt into a bowl. Make a well in the centre, and add yeast mixture and melted butter.

Step 4/11

• oil (for greasing)

• bowl
• plastic wrap

Stir to form a dough. Turn dough onto a lightly floured surface. Use hands to form dough into a ball. Place into a lightly oiled bowl. Cover with plastic wrap and set aside in a warm place for 30 minutes, or until doubled in size.

Step 5/11

• oven
• baking trays
• 2 baking sheets

Preheat oven to 200°C. Line baking trays.

Step 6/11

Knock down dough. Turn onto a floured surface and knead vigorously for 5-10 minutes. Divide into 16 portions.

Step 7/11

Roll pieces of dough into 40cm sausage shapes.

Step 8/11

Shape into pretzels by making a horseshoe facing away from you, twisting the 2 sides together and placing the ends on the part nearest to you.

Step 9/11

• water (for coating)
• cinnamon sugar (for sprinkling)
• black sesame seeds (for sprinkling)
• sea salt (for sprinkling)
• poppy seed (for sprinkling)

• pastry brush

Place on trays, lightly glaze with water using a pastry brush, and sprinkle on toppings (optional)

Step 10/11

• oven

Bake for 5-10 minutes, or until golden brown.

Step 11/11

Enjoy! Best served warm.

Enjoy your meal!