I love pretzels. I remember eating them with such hunger during my university studies.In Romania you can find everywhere a small pastry shop where you can buy the amazing pretzels. Since I moved in Czech Republic, I didn’t saw these precious delights, so I started to make my own, at home. And it has been such a joy. Soft crunchy exterior, warm and fuzzy interior, sea salt, Dijon mustard and a good refreshing kumquat and pomegranate spritzer.
The Mall Pretzels – recipe from Elephantine (makes 6 servings) :
3/4 cup warm water
1 1/4 teaspoon of active dry yeast
1 tablespoon brown sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 cup warm water
2 tablespoons baking soda (for soaking)
1/2 tablespoon butter, melted
sea salt (or pretzel salt)
mustard, for dipping (optional)
1. Pour 3/4 cup warm water into a mixing bowl. Dissolve yeast, brown sugar, and salt into the water. Stir in flour. When mixture comes together, dump onto a floured surface. Knead dough about 8 minutes, until smooth. Pour a few drops of olive oil into mixing bowl; place dough in and turn to coat surface. Cover and let rise for 1 hour.
2. When dough is ready, cut into 6 pieces. Roll each into 1 cm thick ropes. Shape pretzels by forming a U, then twisting ends and flipping over onto itself, gently pressing overlapping dough to seal. Let rise for 15 minutes.
3. Fill a bowl with 1 cup warm water. Add baking soda and stir. Soak each pretzel for 30 seconds, flipping over halfway through if not fully submerged. Place on parchment-lined baking sheet. Brush with melted butter and sprinkle sea salt over top. Bake at 200°C for 10-15 minutes, until golden brown.