Ingredients
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
Ballybrado Pretzels
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
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Our Recipes
Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products
500g Ballybrado Whole Spelt Flour OR 250g Ballybrado Fine Whole Wheat Flour, 250g Ballybrado Coarse Whole Wheat Flour 400ml tepid water (hand warm) 1 sachet quick action dry yeast ½ tsp. ground fennel, ½ tsp. ground coriander, 7g sea salt Optional: sunflower/sesame/pumpkin seeds as topping
150g butter, 1 egg yolk, 4 tbsp. crème fraiche, Pinch of salt and pepper, 250g Ballybrado Organic White Spelt Flour, 200g mature Gouda, grated
160g Ballybrado Organic Coarse Whole Wheat Flour, 160g Ballybrado Organic Fine Whole Wheat Flour, 80g Ballybrado Organic Standard Oat flakes, 50g mixed seeds (e.g. chia, sunflower, pumpkin, sesame, linseed), 5g baking soda, 5g salt, 400g buttermilk
