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Soft Salted Pretzels
The crumb of these pretzels stays soft, while a quick dip in baking soda water gives the crust its shine and salty edge. The Crousty Party presses the dough into even ropes right away, so all six pretzels come out the same thickness without any hand-rolling.
- Total time
- 55 min
- Prep
- 20 min
- Cook
- 35 min
Ingredients
Method
Dissolve the yeast in the milk. In the Tupperware Mixing Bowl 3.5 l, combine the flour, yeast mixture, hot water and butter into a smooth dough, adding a little flour if it feels sticky.
Straight away, transfer the dough to the Tupperware Crousty Party fitted with the 6-round insert, dust lightly with flour and press.
Set the oven to 180 °C (350 °F). Dampen the spatula with cold water, cut the dough into ropes and shape the pretzels, dusting with a little flour if needed.
Bring the 3 l water to the boil in a large pot with the bicarbonate of soda. Poach the pretzels one or two at a time, lifting them out as soon as they float.
Drain on kitchen paper, brush with the egg wash using the Tupperware Silicone Brush and sprinkle with coarse salt.
Bake on the Tupperware Silicone Baking Sheet for about 25 minutes, until deep brown.
