Giant Pretzel Recipe

Love pretzels? Then you’re in for a treat because Richard Burr makes giant ones here, perfect with an ice cold beer.

INGREDIENTS:

500 g Strong White Flour
50 g Brown Sugar
1 tbsp Yeast
2 tsp Salt
300 ml Warm Water
3 tbsp Bicarbonate of Soda
Coarse Sea Salt for Sprinkling

STEP 1: COMBINE DRY INGREDIENTS
Measure out the flour, sugar and salt and pour into a bowl. Add the yeast away from the salt and then mix the dry ingredients with a spoon

STEP 2: CREATE DOUGH
Add the water and continue using a dough hook attachment on your mixer, leave the dough to mix for 5 minutes. You can do this by hand, mixing until all the flour has come away from the sides of the bowl and then kneading on a floured surface for 5-10 mins, until smooth and elastic.

STEP 3: LEAVE TO RISE
Lightly oil the bowl with a few drops of oil, return the dough to the bowl, cover with cling film and leave to rise for 1-2 hours until at least doubled in size

STEP 4: SHAPE PRETZELS
Tip out onto a floured surface, and divide into 8 equal sized pieces by halving it 3 times. Roll each piece out to thin 50cm long worms and form the pretzel shape. Do this by arranging the worm into an upside down U shape in front of you. Take the two ends and twist them together twice, then fold the end of the twists on to the other side of the U. Stick them together with a dab of water

STEP 5: PREPARE FOR BAKING
Set the oven to 220oC, and fill a large pan with 3.5 litres of boiling water. Add the bicarbonate of soda, and line a baking tray with baking parchment

STEP 6: DUNK PRETZELS
Using a fish slice, gently dip each pretzel into the boiling water for 10 seconds, placing each one on the baking tray as they come out

STEP 7: BAKE
Slash the dough with a sharp knife, sprinkle with coarse salt, and cook for 15 minutes, or until a rich brown

STEP 8: COOL, SERVE AND EAT
Take out, and allow to cool on a wire rack. Try really hard not to eat them all in one sitting

Why not Richard’s recipe for the perfect pecan pie.