Ballybrado Pretzels

Portions 9 U.
Ingredients
500g Ballybrado Organic Strong White Wheat Flour
260g water, cold
10g salt
20g fresh yeast or 1 sachet quick action dry yeast
25g butter
15g sugar

1. Knead all ingredients – approx. 15 mins by hand or 5 mins slow and 8 mins fast in
electric mixer
2. Leave dough rest for 10 – 15 mins
3. Weigh out into 90g pieces and form rounds
4. Cover and leave dough rounds rest for 10 mins.
5. Roll out long sausages out of the rounds – approx. 30cm long for pretzel. There should
be a thick ‘belly’ in the middle, the rest should be thin
6. Sling into pretzel form, place on lined baking tray and leave rest for 20 mins.
7. Cover tray, place tray into fridge for at least 1 hour (or overnight).
8. Prepare bicarbonate of soda bath – bring 1 litre of water to the boil, add 50g
bicarbonate of soda (careful – this foams up quickly but settles down again). Leave
simmer.
9. Using a large spoon, place one pretzel at a time into the bath for approx. 30 seconds,
making sure to submerge it completely
10. Take out of bath, place on lined baking tray, sprinkle with coarse salt.
11. Score the thick ‘belly’ of the pretzel approx. 2cm