Right about the time I finished baking the first batch of my home made no knead pretzels, I’ve been literary jumping up and down doing the “nae nae” dance and dabbing because I just killed yet another recipe that I thought would back fire on my face. I am in such a happy place right now, gaping at my laptop as I type this. I mean….WHAT?!!! I am that good. “Blowing my own trumpet”.That had to be done. Confession time, yes, I have heard and read about yeast and what it does to pastry dishes but never have I used it. Yeast is such a powerful -yet key ingredient when it comes to baking bread dishes.

Pretzels first originated from the European countries among monks . They are a type of baked bread product made from dough most commonly shaped into a twisted knot -pretzel loop” and garnished with salt.

Making ” No knead Pretzels”

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Prep time: 30 mins  Dough rest: 18 hours  Bake time: 15 mins

Yields: 13 pieces

MAIN INGREDIENTS:

Dough:

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  • 3 cups {420 g} bread flour or All purpose flour
  • 1 -1/3 cups of water
  • 1- 1/2 tsp of salt
  • 1/4 tsp of yeast
  • 1 Tsp of sugar

Poaching the Pretzel

  • 6 cups of water
  • 6 tsp of baking soda

Garnish

  • Egg wash or Margarine
  • Salt

INSTRUCTIONS:

  1. In a large bowl, add in the flour, Yeast on one corner – sugar and salt on the other. “If you place the salt on top of the yeast it will deactivate the yeast, hence your dough will not rise.” Mix the dry ingredients together, then add in the 1 -1/3 cups of water to form a roughly shaped dough. You are done with the dough!! Using a film wrap {Clear foil}, tightly cover the bowl and store it in a cool and dry place for 18 hours for magic to happen. The next day, the dough will double in size, smell boozy and look bubbly. Best Sight!!

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2. Generously flour your counter top, and place the dough on to the surface, Knead it for a minute to reduce the stickiness. Cut them into 13 peaces {more / less}. Let them  relax for 2 mins. Remember the dough is sticky, so make sure the cut out pieces are floured. In order to shape them, take a piece of the cut out dough roll them with your palm of the counter, until they are elongated at least 24 inches long. As shown on the pictures below, take the two side of the elongated dough and twist them together twice, hence fold and press them to be fasten.

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3. Pre heat the oven to 220 degrees Celsius. Poaching the pretzels: In a large saucepan, add the 6 cups of water and baking soda, bring it to a boil. Place the pretzels dough into the water  and poach for 30 secs, remove and place them onto a wax paper on a baking tray. “The boiling helps the pretzels to firm up while baking and adds flavor too.” Reshape them before baking them.

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4. Once they’ve been poached, apply margarine or brush up egg wash, and sprinkle salt. Bake them for 15 -20 mins or until they are golden brown.

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Pretzels are ready!!!

They can definitely serve this with dipping of chocolate, yogurt or soup.

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Much love TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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