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Fat Pretzels

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.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 sachet dried yeast 7 grams
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon sea salt
  • 1 1/2 cups warm water
  • 185 g cups bread flour (1 1/4 cups)
  • 450 grams plain flour (3 cups)
  • 2 cups warm water
  • 1 1/2 tablespoons bicarbonate of soda
  • 50 g melted butter 2 tablespoons
  • 1 tablespoon sea salt flakes

Method
 

  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.