I’ve always meant to make pretzels but never got round to it, until now! I’m doing a lockdown cookbook challenge lockdowncookbookchallenge on Instagram whereby one of us picks a random cookbook from the shelves and I have to cook at least two recipes from it. Why don’t you join? it’s really fun, a great way to get inspiration and the nudge you need to dip into some of those less used cookbooks.
One of the recent picks was Scandilicious by Signe Johansen, its a cookbook I really like but one that I haven’t picked up in years. By dipping in I can immediately remember recipes I’ve tried and see the ones I’ve page marked but never got round to trying. It’s a great way to fire up that imagination. Pretzels was just one of those and so here is my adapted recipe, made into a sweet sugar and cinnamon coated creation to bring a smile to everyone’s face. Think the taste of a doughnut but in a healthier, slightly chewier format – delicious!
I’ve added a tip at the end to make savoury pretzels too – I made a batch of 12 and had 4 sweet, 4 salty and 4 coated in poppy seeds – combining a sweet treat with some lovely fresh rolls and freeze brilliantly – win win! 🙂
Cinnamon Sugar Pretzels
(dairy-free, egg-free, nut=free, soya-free, sesame-free, vegan and vegetarian)
makes 12
500g strong bread flour
1 tsp salt
1 tbsp fast action dried yeast
2 tbsp maple syrup or golden syrup
1 tbsp oil
250-300ml water
2 tbsp bicarbonate of soda
2 tbsp dairy-free margarine, melted
3 tbsp caster sugar
2 tsp cinnamon
(for savoury, generous sprinkling of crystal sea salt or a handful of poppy seeds)
- Pour the flour and salt into a bowl, add the yeast.
- Pour in the syrup, oil and 250-300ml water, bring together to a soft but not sticky dough and then knead until silky smooth and bouncy. This will take up to 10 minutes. Cover and leave to prove. You want the dough to double in size and this will take 1-2 hours.
- Preheat the oven to 200 degrees Centigrade fan/220 degrees non fan
- Divide the dough into 12 even pieces roll into loose balls, cover and leave to rest for 10 minutes.
- Take each ball, roll into a sausage shape and then twist into a pretzel knot. Keep the made knots covered with a tea towel.
- Bring a saucepan of water to the boil, pour in the bicarb and then add the pretzel knots in threes cooking for 30 seconds on each side. Remove from the pan with a slotted spoon and place on a baking sheet. Continue until all the knots have been boiled in the bicarb mix.
- For savoury pretzels sprinkle them whilst they are still damp with the salt and/or poppy seeds. For sweet leave ungarnished.
- Bake for 12-15 minutes until they have risen and have a lovely burnished bronzed appearance.
- Remove from the oven and cool on a wire rack.
- To make the sweet pretzels: mix together the sugar and cinnamon. Brush each cooled pretzel with melted margarine and then roll in the cinnamon suagr until they are completely coated. Eat as soon as possible and try not to lick your lips!
