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Pretzels

Kneaded dough is shaped into classic pretzel knots, boiled in bicarbonate water, and finished with orange glaze or salt.

Baking Vegetarian Bread Sweet Orange Savoury

Estimated Nutrition

Calories

276

kcal / serving

3312.5 kcal total

Carbs

46.7g

per serving

560.8 g total

Fat

per serving

84.2 g total

Protein

6.5g

per serving

78.4 g total

Cook Time

minutes

Serves

pretzels

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Dairy

softened

280

Milk

Fruits

piece

Orange

zest only

piece

Orange

juice of 3 and zest of 1 cut into slithers

GrainsCereals

500

NutsSeeds

for finishing

OilsFats

splash

Oil

for greasing

Other

tbsp

Malt Extract

Method

Mix flour, salt, yeast, butter, and dissolved malt extract in milk to form a dough.

Knead the dough on a clean surface for 10 minutes until smooth and glossy.

Divide dough and mix orange zest and poppy seeds into one half before proving both until doubled.

Preheat your oven to 200°C.

Divide each dough into six pieces and roll into 40-50cm tapered strands.

Shape the strands into double-twisted pretzels and place onto parchment-lined trays.

Alternatively, manually twist the ends twice and seal them underneath the pretzel circle.

Boil pretzels in water with bicarbonate of soda for five seconds, then top plain ones with salt and sesame seeds.

Slash the thickest part of each pretzel with a sharp knife.

Bake for 20-25 minutes until the pretzels are a deep brown color.

Boil orange juice with 100g sugar and zest to create a reduced syrup glaze.

Brush the baked sweet pretzels with syrup and garnish with candied zest.

made with
a toodle. project