Halloween and #LetsLunch: Scary Pretzel Time.

Golden, Salty, Soft, Glazed Pretzel Rolls

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I do love a good, salty, soft, glazed and golden pretzel. If anyone has ever been to Zurich train station and eaten a hot pretzel with cheese, they will know exactly what I am talking about. I can still remember the taste, and I am going back to 1986.

Here’s a great recipe I found on allrecipes.com.au that makes really wonderful pretzels, and apart from the rising time they are pretty quick and easy to make.

To celebrate reaching 10,000 followers on Facebook, we made these pretzels into the numbers 10000. And then we ate them. We had leftover dough, and made these fat pretzel rolls which I have to say are PBG.

 

 

We’d love to hear what you think after you give them a go.

To see how to make scary Halloween pretzel fingers, or traditional pretzels, check out our Halloween Pretzel Post.

Fat Pretzels
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These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have! Recipe from allrecipes.com.au with a couple of minor changes.
Servings Prep Time
12 90 minutes
Cook Time
15 minutes
Servings Prep Time
12 90 minutes
Cook Time
15 minutes
Fat Pretzels
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have! Recipe from allrecipes.com.au with a couple of minor changes.
Servings Prep Time
12 90 minutes
Cook Time
15 minutes
Servings Prep Time
12 90 minutes
Cook Time
15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Line a large baking tray.
  2. In a large mixing bowl or the bowl of an electric mixer, dissolve the yeast and brown sugar in the 1 1/2 cups warm water. Stir in the flour and salt. Knead on the benchtop or with the dough hook until the dough is soft and elastic, about 8 minutes.
  3. Place the dough into an oiled bowl, and turn the dough to coat the surface with oil. Cover with plastic wrap and then a tea towel, and let rise for one hour in a warm place. The dough will at least double in size.
  4. After dough has risen, divide it into 12 pieces. Roll each piece into a long strand, fold over once and twist to form a knotted roll. Fold over again if you wish.
  5. Combine the 2 cups warm water with the bicarb soda in a bowl. Dip the knotted rolls into the bicarb water mixture and place on the prepared baking tray. Preheat the oven to 230 C (450 F) and allow the pretzel rolls to rise for a further 15 minutes.
  6. Bake for 8 to 10 minutes, or until golden brown. As soon as they come out of the oven, brush with melted butter, and sprinkle with salt flakes.

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