Auntie Anne no longer lives in Victoria and the day we discovered that was a very sad one indeed. Our other major food influence in our early dating years involved dim sum and movie Sundays and I sincerely hope that China Town is safe from closure.
So I've scoured the web and found a lovely looking recipe on allrecipes.com. Obviously I've had to convert the measurements as it used those confounding cup thingumejigs that I have never managed to get my head around. How the hell do you stick a cup into the opening of a small packet of flour? Are you supposed to spoon the stuff in? Then why not use spoon measurements and save on the washing up?
The dough is actually rising as I type this so I'll fill out the recipe details and then report back later with the results. It's a risk, I grant you, but this is a learning process and if Nigel Slater's recipes are anything to go by he has as many misses as he has hits (be more precise man!). So if the pretzels work we will have some lovely shiny pictures of them to show off. And if they fail? Well I'll just redo them tomorrow until we have a photo-appropriate result, obv!
- 4 teaspoons active dry yeast
- 1 teaspoon caster sugar
- 250ml warm water
- 670g plain flour
- 100g caster sugar
- 1 & 1/2 teaspoons salt
- 1 tablespoons sunflower oil
- 100g baking powder
- 1l hot water
- 2 tablespoon salt for sprinkling (rock salt)
- 1 egg yolk
- Dissolve yeast and 1 teaspoon of sugar in 250ml hand warm water. Lightly whisk and leave to stand for 10-15mins or until a 3-4cm froth has formed on top.
- In a large bowl mix flour, salt and sugar together so everything is evenly distributed
- Make a well in centre and add oil and yeast mixture. Add yeast mix incrementally to avoid an overly soggy mixture.
- Knead dough together for 10-15 mins by 'stretching' the dough mound. To do this you hold the dough down with one hand and then grab part of it and stretch it towards you. Then fold it back in on itself and repeat the process over and over again. The action will trap air in the dough which will lighten the end product at the same time drying it out. Theoretically a very wet dough will end up as a lovely perfect dough ball. I have to confess, that whilst this method has worked well for me in the past I did cheat here and added a little more flour.
- Place dough in a greased bowl, cover with cling film and leave to rise for 1 hour (it should more or less double in size)
- Preheat oven to HOT (230-250C)
- When dough has risen turn it out onto a lightly floured surface and cut into 6 pieces. These will then each be rolled into a thin rope of approx 20cm and shaped into the pretzel shape.
- Fill a large, shallow pan with a litre of hot water with the baking powder and simmer. Lower the pretzels (one by one) into the water for about 20-30 seconds. After a couple of false starts I settled on a splatter guard as a lifter as the dough became very sticky and difficult to manipulate when wet. I should point out at this point that pretzels are traditionally dipped in a lye bath which reacts with the pastry in order to give that slightly smooth 'skin' and also assists in the browning process.. This is just a method to replicate that. Place the dipped pretzels onto a greased baking sheet, brush whisked egg yolk and sprinkle with salt.
- Bake for 8-10 mins or until golden brown.
Before & after
A very poor photo of me