Posted By TVNZ 1
Makes 10 Pretzels
500g High-Grade Flour
10g Unsalted Butter
20g grated parmesan cheese
1 tsp finely chopped parsley
1 ½ tsp chili flakes
8g (1 sachet) dried yeast
260ml water - 35⁰C
Rock salt & tasty, grated cheese for decoration
- Preheat your oven to 210⁰C
- Place all the ingredients into a large mixing bowl, then using a dough hook combine the ingredients together until a dough mass has formed. Mix for 10 – 15 minutes until the dough is smooth and elastic in feel.
- The dough will be firm, do not be tempted to add any water as the dough should be firm otherwise your rolls will misshapen when dipping in the lye solution.
- Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap and leave in a warmish place for 45 minutes.
- Next tip the dough onto a lightly floured bench and divide into 10 equal pieces, approximately 80g each, roll each into a small ball or bun shape and rest for 10 minutes under plastic to prevent the buns from drying out.
- Take one piece and using your, roll it back and forth to make a rope shape 60cm long, tapered the ends and creating a slight bulge in the centre.
- As you roll the dough rope, apply pressure to work it from the middle outwards, pushing out any air bubbles. You make find it easier to roll the rope partway, then leave it for a few minutes to relax the protein network before continuing the rolling to the full length. This helps from the rope from springing back all the time and even breaking.
- The traditional – and quickest – way to shape a pretzel is to take hold of each tapered end of the rope and lift them up to create a U shape. Then, without letting go of the ends (and in one swift movement), flip the centre of the U, propelling it to form a double twist. Lay the twist back on the worktop and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them at either side of the central bulge. (You may find a little dab of water helps stick the ends to the pretzel). You should now have a classic pretzel shape with three equally spaced sections with the ends facing up.
- OR Another, simpler way to shape a pretzel is flat on the worktop. Curve the rope into a U shape, then take the 2 tapered ends and twist them around each other twice before fixing the ends to the opposite sides of the pretzel and pressing down lightly to seal. Whichever method you use, work speedily to shape all 10 pretzels.
- Place each pretzel onto a lightly floured work surface and cover with a plastic sheet to prevent the rolls from drying out and stand at room temperature for 20 minutes until almost double in size. Take care not to allow the dough pieces to get too puffy as they will collapse during the next stage.
- Whisk the Lye Solution and place rubber gloves on your hands and protector glasses on completely dip the pretzels into the lye solution and then lift out and place directly onto a baking tray lined with non-stick baking paper (you will need two trays). Then cut the thick part of the pretzel with a sharp knife and sprinkle half of the pretzels with a small amount of rock salt and the other half, dip or sprinkle evenly with grated cheese.
- Place directly into a preheated oven set at 210ºC and bake for approximately 20 – 25 minutes or until a dark brown and shiny in colour. Rotate & turn the baking trays during baking.
- Remove from the oven and then allow to cool completely.
500ml lye solution
Place the lye solution into a large stainless-steel bowl, whisk before use. Using rubber gloves and eye protector glasses when dipping the pretzels into the solution don’t allow it to come into contact with your bare skin.
Lye Solution Substitute
2 cups water
½ teaspoon baking soda
This baking soda solution can be used as a substitute for lye solution. Place mixture in a pot a boil over high heat for 5 minutes. Cool for 5 minutes.