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Pretzel Knot Recipe | Carr's Flour

Pretzel Knots

An impressive bake that would look stunning at a party.
12 Makes
2HRS 20MINS Prep
8MINS Bake
MED Level
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Pretzel Knot Recipe | Carr's Flour
Customer
Recipe
INGREDIENTS
2x7g sachet Fast Action Dried Yeast
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)
METHOD

1. 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).

2. 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.

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

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

5. 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.

6. 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.

5. Uncover and bake in a preheated oven at 230°C (Fan 210°C, Gas Mark 8) for 30-35 minutes.

Remove loaf from the tin and allow to cool before slicing and enjoying!

METHOD FOR BREADMAKERS

Follow the manufacturers’ guidelines on the order of liquid/dry ingredients and set your machine to the basic/normal setting, large loaf, medium crust.

goes great with… Thick & Creamy Mushroom Soup


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