Soft pretzels with coarse salt
Pretzels that are soft inside, with a shiny brown crust created by the bicarbonate bath. The stand mixer makes it easier to produce an elastic, even dough.
45minPrep 30minCooking 15min 8 servings🟡 MediumKITCHENAIDBATTEUR_SOCLEVegetarian
B
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Put the flour, water, yeast, sugar, fine salt and melted butter in the bowl. Knead until the dough is soft and elastic.
Speed 2⏱ 8 min🔧 crochet pétrisseur - 2
Cover and leave to rise for about 1 hour.
- 3
Divide into 8 pieces. Roll each one into a long rope, thicker in the centre, then shape into pretzels.
- 4
Bring a large saucepan of water and the bicarbonate of soda to a gentle simmer. Immerse the pretzels for 30 to 45 seconds, then drain thoroughly.
- 5
Place on a baking tray, lightly score the thick section and sprinkle with coarse salt.
- 6
Bake at 220°C for 12 to 15 minutes until deep golden brown.
🌡 220°C⏱ 15 min
Frequently asked questions
Why use bicarbonate of soda?▾
The alkaline bath promotes browning and shine and creates the pretzels' characteristic flavour.
Can they be made ahead?▾
They are best on the day they are made, but they can be frozen once cool, then reheated in the oven for a few minutes.
