About our preztels recipe
Bring the taste of NYC to your very own kitchen with chewy, glossy sweet New-York style Pretzels with the help of Allinson's Dough. In just six steps, you'll have well formed, soft pretzels (if you close your eyes you could be stood in Times Square). Typically served at Baseball games, these moriesh figure of eight sweet dough Pretzels make a great snack with friends, or a delicious lunch pick-me-up.
How to get dough in a pretzel shape?
Hand roll the dough on a well-floured surface into a long thick strand. Once you're happy with the even thickness, form a U-shape with the dough and then twist the two ends around each other twice at the top.
Fold back the twisted section to the bottom of the U, and spread out the two ends to they are spaced out. Voila.
Got leftover dough? Our Gruyere & Pancetta Pretzel Bites are the perfect savoury solution to the leftover dough - what a great excuse to bake up more carby goodness.
Passionate about pretzels? You're in the right place. Pretzel to your hearts on content, with a range of our simple pretzel baking ideas, why not try our Chocolate Pretzel Cupcakes, or keep it NYC style with our Wholemeal Bagels?
Method
Step 1:
MIX
Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.Step 2:
KNEAD
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3:
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.Step 4:
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 4 even pieces (use a weighing scales if you like). Roll each piece into a sausage about 60cm long where the ends are slightly thinner than the middle. Shape each rope into a ‘U’, then bring each end back towards the curve of the ‘U’ – sticking to their opposite sides so it creates a twist in the middle.
Step 5:
POACH
Mix the bicarbonate of soda into a large saucepan of water and bring to the boil. One at a time sit a pretzel on two slotted spatulas and lower into the water for 20-30 seconds. Let the excess water drip off as you lift it out and place on baking parchment-lined baking sheets. Preheat your oven to 200°C (180°C fan, gas mark 6).Step 6:
BAKE
Beat the remaining egg with a fork and use to brush the top of the pretzels. Sprinkle the tops with sesame seeds, preserving or pearl sugar and some sea salt flakes, and bake for 20 minutes until brown and shiny.
Ingredients
For the Dough
- 500g Allinson's Strong white bread flour
- 7g Allinson's Easy Bake Yeast
- 275ml Milk
- 50g Butter (unsalted, cold, diced)
- 1 Egg(s) (free range) (medium, beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 500g Allinson's Strong white bread flour
Plus
- 1 Egg(s) (free range) (medium)
- 2 tbsp Bicarbonate of soda
- 2 tbsp Sesame seeds
- 2 tbsp Silver Spoon Preserving Sugar
- 2 tsp Sea salt (flakes)
Recipe Reviews
The recipe is great, apart from saying makes just 4 pretzels. Make 8 or 12 and they’ll work out fine.
Laying them on parchment in the video when poaching is a great tip, shame doesn’t mention it in the text
Ingredients
For the Dough
- 500g Allinson's Strong white bread flour
- 7g Allinson's Easy Bake Yeast
- 275ml Milk
- 50g Butter (unsalted, cold, diced)
- 1 Egg(s) (free range) (medium, beaten)
- 75g Billington's Unrefined Golden Caster Sugar
- 1 1/2 tsp Salt
- 500g Allinson's Strong white bread flour
Plus
- 1 Egg(s) (free range) (medium)
- 2 tbsp Bicarbonate of soda
- 2 tbsp Sesame seeds
- 2 tbsp Silver Spoon Preserving Sugar
- 2 tsp Sea salt (flakes)