13 April, 2016
Soft vanilla pretzels
Looking for some nibbles to munch on? I’ve got you covered. My soft vanilla pretzels are absolutely fantastic. Planning a picnic when the weather gets nicer? Need something to eat in between meals? Or maybe just a snack to get you going on those way too long office hours? If the answer to all these questions is a big fat yet, then you must try this pretzel recipe. It only requires about 1 and a half hours of your time and they are cheaper and healthier than those bags of biscuits and crisps that keep winking at you.
If you have kids who can’t wait to get their little hands dirty, do get them to help you make them, they will love getting their reward at the end of their hard work. I remember that as a child my father always used to buy pretzels when coming home from work, and l used to run quickly as soon as we was home and search his bag for goodies. Those pretzels were demolished in no time. Sweet old days!
A friend of mine made them a few weeks ago and I love these pretzels, so I slightly tweaked the recipe and got these beauties. If you are not so keen on using vanilla, lemon zest is a great alternative. Also, feel free to top them with sesame seeds or poppy seeds if you wish. The recipe is quite basic and leaves plenty of room for creativity.
Soft vanilla pretzels
- 400 g strong bread flour
- 7 g dried yeast
- 1 tsp salt
- 1 tbsp caster sugar
- 50 ml vegetable oil
- 100 ml milk
- 150 ml water
- 1 tsp vanilla extract
- 1 egg
For the glaze:
- 1 tbsp plain flour
- 2 tbsp water
- 1/2 tsp salt
- Warm up the milk in the microwave just for about 10 seconds.
- Add the sugar and yeast and mix well. I used one sachet of dried yeast, which has exactly 7 grams.
- Leave the mixture to prove for 10 minutes, it will double up its volume.
- In a large bowl, add the flour, yeast mixture, water, oil and vanilla extract and knead for 5 minutes. The dough comes together really nicely, it does not stick to the bowl and is easy to work with.
- Cover the bowl with a clean tea towel and leave to double up its size, 30 minutes will do.
- Transfer the dough to a slightly oiled work surface and shape 10 balls.
- Preheat the oven to 220 degrees C,
- Roll each ball into a long thin rope, then shape it into a pretzel.
- Slightly beat the egg and brush each pretzel with it.
- Bake in the oven for 5 minutes.
- To make the glaze, mix the water, flour and salt well to have a runny lump-free paste.
- Carefully remove the pretzels from the oven, drizzle the flour mixture oven, then back in the oven for a further 10-15 minutes or until the pretzels are golden.
- Allow to cool for at least 5 minutes, then serve either warm or cold.