Seeded Pretzels
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Seeded Pretzels
Recipe by Courtney Roulston
Ingredients
2 cups warmed milk
1/3 cup firmly packed brown sugar
1 tbsp dried yeast
2 tbsp sea salt flakes
4 ½ cups plain flour
75g butter, softened at room temperature
1/3 cup bi-carb soda
Raco non-stick tray
toppings
2 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp fennel seeds, roughly crushed
1 tbsp sea salt flakes
1 tsp garlic powder
Method
Place the milk and sugar in a large bowl and stir to dissolve. Sprinkle over the yeast and stir to combine. Leave for 5 minutes for the yeast to start to activate.
Add in the butter, flour and salt and mix until you have a sticky soft dough. Turn the dough onto a lightly floured surface and knead for around 5 minutes, or until smooth and elastic. Place the dough into a large bowl that has been lined with oil, cover and stand in a warm place to prove until doubles in size, around 1 hour.
Pre-heat the oven to 220 degrees C. Turn the dough onto a lightly floured surface. Divide into 12 even portions. Roll each portion into a rope around 70cm in length. Form each rope into a U shape, then cross the ends in the middle to form a loop. Twist the middle and fold the ends of the rope up over the pretzel.
Place the bi-carb into a deep-sided frying pan of gently simmering water. Carefully dip the pretzels in the water and turn over. Place the pretzels onto 3 separate Raco non-stick oven trays. Mix the toppings together in a bowl and sprinkle over the pretzels.
Bake the pretzels for 15 minutes, or until golden and cooked through. Serve warm with your favourite dip, butter or extra virgin olive oil.
