recipe for soft and chewy pretzels originally made by the
Romans. Try brushing plain pretzels with butter when they just
come out of the oven, then sprinkle with cinnamon sugar. They
are also delicious with cream cheese and a variety of toppings.
1 ¼ cups whole milk, warmed to 110°
tablespoons butter, melted
tablespoons granulated sugar
teaspoons active dry yeast
tablespoons non-diastatic malt powder
tablespoons dough relaxer
Bread machine method: Place all ingredients in the
Set on White, dough and large cycle. Go to step 4.
2. Hand method:
In a large bowl, whisk the milk, butter, sugar,
and yeast. Stir in the flour, malt powder and dough
relaxer. Knead 3 minutes.
Place the dough in an extra large bowl and spray top with
oven on to 200°,
when you can feel the heat on your
turn the oven off. Cover with a damp cloth and leave to
until double or about 1-1 ½ hours.
Punch down and use a rolling pin to form a 10 x 6-inch
Use a pizza wheel to cut ½-inch slices from the
side of the rectangle. Lift pieces and roll by pressing
together and letting the rope hang from each end to
form a 15-inch long piece.
5. Take each end
and swing gently like a jump rope to lengthen
more. Each piece should be 30 inches long. Form a
shape, then place on greased baking sheets. Let the
rise until doubled.
6. Bring water to
boil in a 6-quart Dutch oven. Drop 2 pretzels
at a time and cook 10 seconds a side. Set on greased
7. Bake 8-10
minutes in a preheated 400° oven or until
Brush with melted butter and sprinkle with Fleur de
or a coarsely ground salt. Cinnamon sugar is also
If you want to add other toppings, brush pretzels
butter before baking and then sprinkle with poppy seeds.
Makes 16 pretzels