When I see a recipe where kneading is needed I usually skip past it. Too much effort, sore arms and hands and usually not the amazing result you’d expect after that amount of work. But this recipe is different. It’s very easy, doesn’t have to rise for very long and the result is a delicious, cracking, salty skin and fluffy insides.
200 gr. Flour
4 gr. dried Yeast
2 tsp Baking Powder
1 tsp Sugar
1 tsp Salt
125 ml. warm Water
1 Egg Yolk
1 tsp Sea salt
– Put the flour, yeast, baking powder, sugar and salt in a bowl. Make a little hole in the middle and pour in the warm water.
TIP: Make sure that you do not put the salt and yeast on top of each other in the bowl, this will prevent the yeast from doing it’s work. Just place the salt on one side and yeast on the other until kneading.
– Knead the dough for about 10 minutes until it’s elastic and not too sticky. Put back in the bowl, cover with cling film or a wet kitchen towel and leave to rise for 30 minutes.
– Preheat the oven to 225 C.
– Knead the dough one more time and divide into 5 pieces. Knead every piece into a long string of around 30 cm long.
– Take one string and shape it into a U-form. Take both ends and twist them one time. Then fold the ends back and over the bottom side of the U.
TIP: Put a bit of sunflower oil on your work top to prevent the dough from sticking.
– Place them on a baking tray, lined with baking paper.
– Brush the pretzels with the egg yolk and scatter the sea salt on top. Leave them for 10 minutes to rise a last time.
– Bake for 15 minutes.