The pretzel recipe is slightly adapted from this Almost Famous Soft Pretzel from Food Network. The pretzel recipe is the same, I just did not use the savoury dipping sauce or the salt on the pretzel. I also bake at a lower temperature because I found that the 450F as per the Food Network recipe made the pretzels way too brown for my taste!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Baking
Servings: 8
Author: Nagi | RecipeTin Eats
Ingredients
1cupmilk(I used light)
1package active dry yeast(Note 1)
3tbsp (packed) brown sugar (light or dark)
2 1/4 cups + 2 tbspplain flour(plus more if required)
2tbspplain butter, softened
1/2tspsalt
1/3cupbaking soda(bi-carb. NOT baking powder)
Pink Glaze
4cupspowdered sugar / soft icing sugar
1tspvanilla extract
4tbspunsalted butter, melted
4 to 6tbspmilk(start with 4 tbsp)
Pink or red food colouring
Instructions
Warm the milk in the microwave on high for 40 seconds.
Pour into a stand mixer bowl and add the yeast. Leave for 2 minutes.
Stir in the sugar and 1 cup of flour. Stir in the butter.
Add remaining flour and salt.
Use the dough hook and mix in the stand mixer for 3 minutes or until smooth (or knead by hand). The dough should be soft and sticky without getting stuck on your hands when you touch it. Add more flour 1 tbsp at a time if necessary.
Cover with a tea towel and put in a warm place for 1 hour, or until doubled in size (Note 2).
Preheat oven to 180C/350F. Spray two large baking trays with oil.
Place the baking soda in a large bowl and add 3 cups of warm tap water. Stir to dissolve baking soda.
Punch the dough to deflate it and turn onto a work surface. Cut into 8 equal pieces. Take 1 piece, cover the rest with the tea towel.
Roll it into a rope about 50-55cm/20-22" long, and 2cm/0.8" thick. Bend into a ribbon shape and press down lightly to join where the rope crosses. Set aside and repeat to make 4 ribbons. (Batch 1)
Use both hands to pick up the ribbon, dunk in the bowl of water then place on the baking tray. Repeat with other 3 so you have 4 pretzels on the tray. After placing this first tray in the oven, start on the 2nd batch.
Bake for 12 to 15 minutes, or until light golden brown. Rest for a few minutes before transferring to a rack to cool before icing.
Icing Glaze
Mix the ingredients together in a microwave proof bowl until you get a soft frosting but not runny (otherwise it will go everywhere!). If it is too thick, add more milk, 1/2 tbsp at a time.
Microwave the frosting for 7 seconds. Mix vigorously, then use a teaspoon to generously top the pretzels. Because the frosting is slightly warm, it should melt so the surfaces smooth and run down the side. Use the spoon to even the sides if you want.
If the frosting cools, microwave it again for 5 to 7 seconds. Then keep frosting!
Notes
1. 1 packet of Active Dry Yeast weighs 1/4 ounce or 7 grams. You can purchase yeast in packets in the baking aisle at the supermarket. It equates to 2 1/4 US teaspoons, 2 AUS/UK teaspoons.I have not tried this recipe with instant or rapid rise yeast.2. In winter, I turn the oven on for 1 minute, then use that as the "warm place" to let the dough rise. The other alternative (because sometimes my oven is occupied) is to turn the dryer on for 1 minute, then put the dough in there!3. Cups and spoon measures differs between countries so you need to be very careful with baking recipes (savoury recipes are usually ok). This is an American recipe and I made it 5 times (in 3 days!) to ensure it also worked for Australian (where I am) and UK measurements. It worked every time!