Pretzels are a popular snack with a distinctive knot shape, crunchy texture, and a salty flavor. Originating from Europe, they have a long history that dates back over a thousand years. They are typically made from a dough of flour, water, and yeast, then boiled briefly before baking, which gives them their signature chewy texture and brown, glossy crust.
There are two main types of pretzels:
- Soft Pretzels: These are larger, chewier, and often served warm. They’re popular in street food markets, sporting events, and fairs. In some variations, they may be topped with coarse salt, cheese, or even cinnamon sugar for a sweeter take.
- Hard Pretzels: These are smaller, crispier, and have a longer shelf life, making them perfect for snacking. They’re usually sold in bags and are a popular choice in snack mixes.
Check out the recipe below, taken from the 1968 Cordon Bleu Recipe Series.
Pretzels originated in Germany, where they have been eaten since Roman times. Many superstitions surround them — for instance, they were supposed, if worn, to have particular efficacy in warding off evil spirits.
Pretzels are crisp, crunchy biscuits, delicious served on their own with drinks or, as an alternative to more traditional biscuits, as art accompaniment to cheese. Pretzels may be stored for up to 2 weeks in an airtight tin.
Makes 48 PRETZELS
- 1 oz. [2 tablespoons] plus 1 teaspoon butter
- 1/2 oz. fresh yeast
- 1/4 teaspoon sugar
- 8 fl. oz. [1 cup] lukewarm milk
- 12 oz. [3 cups] flour
- 1/2 teaspoon salt
- 1 tablespoon caraway seeds
- 1 egg, lightly beaten
- 2 teaspoons coarse sea salt
- With the teaspoon of butter, grease two large baking sheets and set aside.
- Crumble the yeast into a small bowl and mash in the sugar with a kitchen fork.
- Add 2 tablespoons of the lukewarm milk and cream the milk and yeast together.
- Set the bowl aside in a warm, draught- free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.
- Meanwhile, in a small saucepan, melt the remaining butter in the remaining milk over low heat.
- Remove the pan from the heat and allow the milk mixture to cool to lukewarm.
- Sift the flour and salt into a warmed, large mixing bowl.
- Add 2 teaspoons of the caraway seeds to the flour mixture.
- Make a well in the centre and pour in the yeast and milk and butter mixtures.
- Using your fingers or a spatula, gradually draw the flour mixture into the liquid.
- Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
- Turn the dough out on to a lightly floured board or marble slab and knead it for 8 minutes, re-flouring the surface if the dough becomes sticky. The dough should be smooth and elastic.
- Rinse, thoroughly dry and lightly grease the large mixing bowl.
- Shape the dough into a ball and return it to the bowl. Cover the bowl with a clean damp cloth and set it in a warm, draught-free place for 45 minutes or until the dough has risen slightly.
- Turn the risen dough out of the bowl on to a floured surface and knead it for 4 minutes.
- Using your hands, form the dough into a roll 12-inches long. Cut the roll into 48 equal pieces with a knife. Roll out each piece of dough into a thin sausage shape, about 6-inches long.
- Place each dough piece on a working surface and curve the ends toward yourself. Cross the loop halfÂway along each side and twist once. Bend the ends back and press them firmly on to the curve of the loop.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
- Half-fill a large saucepan with boiling water and bring the water to the boil again over moderately high heat.
- Drop the dough pieces into the water, a few at a time.
- Cook for 1 minute or until they rise to the surface of the water.
- Using a slotted spoon, remove the pieces from the pan and drain them in a colander.
- Cook the remaining dough in the same way.
- Put the pretzels on the baking sheets.
- Using a pastry brush, coat each dough piece with the beaten egg, and sprinkle it with the remaining caraway seeds and the sea salt.
- Place the baking sheets in the oven and bake the pretzels for 15 minutes or until they are golden brown and firm to the touch.
- Remove the baking sheets from the oven and transfer the pretzels to a wire rack to cool completely.
Either serve immediately or store until required.
© Copyright BPC Publishing Limited 1968
There’s also a great recipe on the BBC food page by Paul Hollywood. Click on link below
Alternatively there’s a recipe (also from the BBC) from the Hairy Bakers, Pretzels with corned beef hash and poached eggs. Click on link below
