Salty Pretzels

If you have a bread machine, it's simple to prepare the dough, considering you need to follow the order of the ingredients. We start by adding the liquid ingredients, followed by the dry ones, and we set the machine to knead the dough. However, I personally prefer to make the dough by hand because I want to feel the texture and adjust the ingredients along the way. Hand kneading is quick and, in my opinion, provides a better result because the control you have over the dough is essential.

You start by placing the dry yeast in a bowl, along with the sugar, and a small part of the warm milk from the recipe, adding a tablespoon of flour. Mix well and let it rise, which will activate the yeast. In the meantime, sift the remaining flour into another bowl and mix it with the salt, using the first amount of salt mentioned in the recipe. This is the stage where the base for the pretzels is formed, so make sure to use quality flour.

In a larger bowl or on the work surface, add the flour mixed with salt, then pour in the oil and combine everything with a fork. Once the yeast has risen and expanded, add it to the flour mixture. Mix everything as much as possible, then combine the warm water with the warm milk and start adding this liquid mixture to the flour gradually, continuing to mix with the fork.

When you have added the entire amount of liquid, turn the mixture onto the work surface and start kneading. You will notice that the dough is sticky at first, but after about five minutes of kneading, the texture will change, becoming much more pleasant. The final result should be a soft dough, not too hard, which you will place in an oiled bowl, covering it with plastic wrap or a clean towel. Place it in a warm spot, away from drafts.

It’s good to knead the dough on a wooden surface because wood retains heat, and the dough will develop better. On a cold surface, such as marble or metal, the dough will cool down too quickly. While the dough is rising, we prepare a brine solution by mixing flour with salt and gradually adding cold water until we get a thin mixture, similar to pancake batter.

Preheat the oven to 230°C. Once the dough has risen, roll it out on the work surface, kneading gently, then divide it into ten equal portions. Each portion is shaped into a long rope of about 60 cm, which will then be formed into a pretzel shape. The ends of the rope are bent and twisted, creating a nice shape. Make sure the holes of the pretzels are uniform.

The pretzels will be the size of a palm, so you can place only four or five pieces on the tray. Let them rise for ten minutes, then brush them with beaten egg and place them in the oven. Allow the pretzels to bake for about ten minutes until they become golden. As soon as you notice they have a nice color, take them out of the oven and sprinkle them with the previously prepared brine.

Return the pretzels to the oven and let them dry for four or five more minutes, so the brine becomes chewy. If you want thin and crispy pretzels, make sure the dough ropes are thin. If you prefer softer pretzels, leave them a bit thicker. These delicious snacks keep well for up to three days, but they certainly won't last that long!

 Ingredients: 400 g flour, 50 ml oil, 150 ml warm water, 100 ml warm milk, 1 teaspoon sugar for yeast (for proofing), 1/2 teaspoon salt (I added more because we like it saltier), 7 grams of dry yeast, 1 egg for brushing on top, 2 tablespoons of flour (for sprinkling on top), 1/2 teaspoon salt (for sprinkling on top).

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