Homemade German Pretzels

Add the flour and salt to a large mixing bowl and mix well.

Pour the sachets of yeast into the cup of lukewarm water and gently stir.

Using your fingers, create a crater (like a volcano) in the top of the mixture and to it add the sugar and then the yeast and water to the crater. Leave alone for about 15 minutes for the yeast to relax and do its magic.

After 15 minutes mix everything together really well.

Add the butter (ideally soft) to the mixing bowl and using a mixer with a dough attachment work everything together to form a smooth dough. If there is not enough moisture in the bowl, add a little water at a time until the smooth dough is achieved.

When ready, remove the dough hook and leave the dough for 30 minutes to rise.

After 30 minutes, remove the dough from the bowl onto a very lightly floured work surface. Cut the dough into 10 – 12 equal portions.

Cover a baking tray with parchment paper/greaseproof paper and have it to hand.

Take one piece at a time and using your hands roll it until its about 16-18 inches in length and equal in diameter.

To create a traditional pretzel, make a u shape with the dough cigar. Then hold both of the ends and cross them over and link the ends with either side just about the base of the U shape. Check the image for how it should look.

Transfer the formed pretzel to the parchment sheet and repeat the process with the rest. You may a second tray!! Once complete place the trays into the fridge for about an hour so they form a slight skin.

Preheat your oven to 205C/400F/Gas Mark 6

Place a large pan of water of a high heat and bring to the boil. Slowly and gently add the baking soda to the boiling water but beware it does Fizz a lot and bubble away. It doesn’t last long though.

Using a slotted spoon or spatula, carefully lower a pretzel into the water fo about 10 second and then flip it over for another 10 seconds. Remove the pretzel from the water and place bake onto the parchment lined baking tray. Repeat until they are all done.

Using a very sharp knife score the dough lightly along the widest part, normally the base of the U shape.

Give all of the pretzels a good sprinkle of coarse sea salt and pop into the oven.

Bake for 15 to 20 minutes until they are the colour you like. 15 minutes is a softer crust and 20 minutes is a darker crustier version.