Soft Pretzels Topped 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
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.

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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

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5 from 2 votes

Soft Pretzels

These soft pretzels remind me of our trip to France
Recipe Category: Bread
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 250 g bread flour, plus extra for dusting
  • 5 g fine salt
  • 4 g yeast
  • 20 g butter
  • 140 mls milk
  • 7.5 mls barley malt syrup
  • Water for boiling
  • 3 g bicarbonate of soda for each litre of water used for boiling
  • Coarse salt for sprinkling
  • Sesame seeds for sprinkling

Method

  • Place the flour, fine salt, yeast, butter, milk and syrup into a stand mixer bowl
  • Using a dough hook, beat until a stiff dough forms
  • Turn out onto a lightly dusted surface and knead to develop the gluten
  • Place into a bowl, cover and leave to prove until doubled in size
  • Preheat the oven to 200° Celsius
  • Place the water and bicarbonate of soda into a large pot and bring to the boil
  • Turn the dough out onto a lightly dusted surface and gently knock back
  • Shape the pretzels
  • Dip each pretzel one at a time into the boiling water
  • When they pop to the top place onto a lined baking tray
  • Slash the base of the pretzels
  • Sprinkle the coarse salt and a generous amount of sesame seeds over each one
  • Bake for 25 minutes, remove from the oven and leave to cool on a wire rack

 

Inspiration published on Lavender and Lime June 2:


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