|Preparation||Resting||Cooking||Start to finish|
|1 hour 21 min.||3 hours 30 min.||30 min.||5 hours 21 min.|
|1||Put in a food-processor bowl: 100 ml milk, 500 g flour, 100 g butter, 20 g yeast, 9 g fine (or table) salt and, if possible, 50 g Soured dough.|
|2||Knead for 10 minutes on slow speed.|
Note: For the best way to knead, see: A few tips for effective kneading at home.
|3||Gather the dough into one large ball and transfer this to another bowl, cover with a sheet of plastic.|
Leave to rest for 2 hours, it's pointage (starting).
|4||After this time, cut and weigh the dough into 100 g portions.|
|5||Roll these into balls. You can see the gesture in this video.|
|6||Cover the balls of dough with a sheet of plastic and leave to rest for 30 minutes.|
|7||After this time, roll out a ball of dough into a long "sausage" about 50 cm (25 inches) long, then wind it into the traditional pretzel shape. You can see how in the video at the side.|
Make all the pretzels like this.
|8||Arrange the pretzels on a baking sheet, cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.|
|9||After this time, preheat the oven to 230°C (450°F).|
Bring a pan with 1 litre of water to the boil and, when boiling, add the 50 g of bicarbonate of soda (be careful, as this reacts and may well make the pan boil over, so add it a little at a time).
|10||Turn off the heat under the pan and plunge a pretzel into the water containing the bicarbonate of soda. It will sink, then rise back up to the surface...|
|11||...take it out with a skimmer and place it on the baking sheet.|
Do this with all the pretzels.
This bath of bicarbonate of soda in water gives a sharp flavour to the pretzels.
|12||Scatter poppy seeds or coarse salt crystals over the top of each pretzel.|
|13||Put in the oven immediately. It is important that the pretzels are still wet when they go into the oven, so that they will turn a lovely golden brown.|
If you have to wait and your pretzels dry out, wet them again with a brush dipped in the pan of water and bicarbonate of soda.
|14||Bake until they are just starting to brown and are still soft, about 20 minutes.|
Leave to cool on a wire rack.