Recipe for pretzel knots with Carrs Flour

Pretzel Knots




2x7g sachet Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

300ml Water (warm)

640g Carr's Plain Flour

65g White Sugar

1½ tsp Salt

1 tbsp Vegetable Oil

65g Bicarbonate of Soda

600ml Water (hot)


Carr’s Plain Flour


Mix the flour, sugar and salt in a large bowl. Next mix in the yeast and oil, then gradually add the water to create a sticky dough (you may not need all the water).

Knead the dough until smooth, about 10 minutes. Lightly oil a large bowl and place the dough, turning to coat with oil. Cover with a clean cloth and leave to rise in a warm place for about 1 hour or until double in size.

Pre heat oven to 230ºC (Fan 210ºC, Gas Mark 8). Grease a baking sheet.

Dissolve the Bicarbonate of soda in the 600ml of hot water and set aside.

Turn the dough out onto a lightly floured board and divide into 12 pieces. Roll each piece into a rope and twist into a knot. Once half of the dough is shaped, dip each pretzel into the bicarbonate mixture and place on baking sheets, sprinkle with sugar.

Bake in the oven for 8 minutes. Remove and cool on a wire rack. Repeat with the remaining dough.

To serve sprinkle with cinnamon or icing sugar.

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