Recipe For Soft Pretzels With Sesame Seeds

Originating in Europe in the early middle ages, pretzels are always something I associate with Germany. On our recent trip to the Alsace region of France we saw many bakeries selling them. Traditionally they are hard-baked but I made soft pretzels, which must be eaten the same day they are made.

Soft Pretzels
Soft Pretzels
Head straight on to the Recipe For Soft Pretzels ♥

Each time I learn something new in the world of bread baking I share it. I recently attended a function where Jeremy and Kim Barty from BREADrev taught us about their bread. But before I share what I learnt I thought I would share with you more about their business. They sell off-the-grid rocket ovens to enable artisan bakers to create their own bakeries anywhere. Their aim is to drive social change and their business model is one that can be upscaled. The start-up costs are R80 000 and BREADrev are on the constant lookout for funding. These relatively low costs (under €6 000) are a fortune to someone who lives below the bread line. But once established the bakery can turnover R30 000 per month. BREADrev teach people the economies of bread and offer support and mentors. Their motto is in the community, for the community, by the community.

Today’s inspiration ♥ Recipe For Soft Pretzels ♥ can be found on Lavender and Lime Click To Tweet

Paul Hollywood will be featuring BREADrev on his Paul Hollywood City Bakes Cape Town show. The series kicks off in Palermo on the 26th of May on the Food Network Channel at 20h00. Jeremy showed us how to roll bread sticks and baguettes and then he showed me how to knot a pretzel. I did not use his method of knotting for the soft pretzels I made, but I am going to show you the rolling and shaping technique in a step-by-step fashion. This way I can share the love, and the knowledge.

Soft Pretzels Step-By-Step
Soft Pretzels Step-By-Step

Click on the links for conversions and notes.

5.0 from 2 reviews
Soft Pretzels
 
These soft pretzels remind me of our trip to France
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Ingredients
  • 250g bread flour, plus extra for dusting
  • 5g fine salt
  • 4g yeast
  • 20g butter
  • 140mls milk
  • 7.5mls barley malt syrup
  • Water for boiling
  • 3g bicarbonate of soda for each litre of water used for boiling
  • Coarse salt for sprinkling
  • Sesame seeds for sprinkling
Method
  1. Place the flour, fine salt, yeast, butter, milk and syrup into a stand mixer bowl
  2. Using a dough hook, beat until a stiff dough forms
  3. Turn out onto a lightly dusted surface and knead to develop the gluten
  4. Place into a bowl, cover and leave to prove until doubled in size
  5. Preheat the oven to 200° Celsius
  6. Place the water and bicarbonate of soda into a large pot and bring to the boil
  7. Turn the dough out onto a lightly dusted surface and gently knock back
  8. Shape the pretzels
  9. Dip each pretzel one at a time into the boiling water
  10. When they pop to the top place onto a lined baking tray
  11. Slash the base of the pretzels
  12. Sprinkle the coarse salt and a generous amount of sesame seeds over each one
  13. Bake for 25 minutes, remove from the oven and leave to cool on a wire rack

 

Soft Pretzels

Inspiration published on Lavender and Lime June 2:

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Rating: 5.0. From 2 votes.
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18 thoughts on “Recipe For Soft Pretzels With Sesame Seeds

  1. These look so cool, I definitely prefer softer pretzels. BreadRev sounds like a fantastic business model.
    Jem @ Lost in Utensils sharing the blog ♥ Herb Awareness 2017…it’s a beautiful herbie thingMy Profile

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    1. I think I am with you on the softer pretzels Jem 🙂

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  2. I am thrilled to have this recipe for pretzels. Michael and I are going to try this out. My family love pretzels and I have never gotten around to finding a recipe for them.

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    1. This is such an easy recipe and very forgiving in the shaping 🙂

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  3. Absolutely loving these soft pretzels. And loved that you topped them with sesame seeds. Your step by step photos are really helpful.
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ Egg Drop Curry | Andhra-Style Poached Egg Curry | Video RecipeMy Profile

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    1. Thank you Anu. I think I could have changed the font colour however.

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  4. que facil parece hacerlo de la manera que nos lo enseñas
    sibaritismosdeinma sharing the blog ♥ SEMIHUMANA JENNIFER L. ARMENTROUTMy Profile

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    1. Very easy I thought.

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  5. Great tutorial Tandy!! and what a wonderful business Jeremy and Kim have started, thank for sharing.
    cheri sharing the blog ♥ Rhubarb Almond Cake and Lucy’s First Time At The BeachMy Profile

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    1. My pleasure Cheri 🙂

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  6. I always thought making pretzels is extremely difficult especially shaping the dough 🙂 The directions are very easy to follow and the result is perfect.
    Pamela (BrooklynFarmGirl) sharing the blog ♥ Garden Giveaway – FoodSaver Preservation System!My Profile

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    1. Thank you Pamela 🙂

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  7. A fresh pretzel is so good, it has been way too long since I even had one. Great step-by-step photos.
    Evelyne CulturEatz sharing the blog ♥ Volver: the June 2016 film for Food ‘n FlixMy Profile

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    1. Thanks Evelyn 🙂

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  8. So interested to hear where pretzels originated from Tandy! I only ever had the bagged version of Pretzels until I moved to brighton (they sell the large, baked version on the pier and they are SO good!)
    lucie sharing the blog ♥ Bending LightMy Profile

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    1. I must still visit Brighton one day!

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  9. These look great! I always thought pretzel making was complicated using lye etc but these look great 😀
    Lorraine @Not Quite Nigella sharing the blog ♥ Visiting Your Aunty at Aunty Franklee, MelbourneMy Profile

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    1. Thanks Lorraine 🙂

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