Pretzels
Astoundingly easy and deliciously tasty
Ingredients:
- 500g Plain Greek Yoghurt
- Barretts Ridge Beer Bread Mix of your choice
- ¼ cup of Baking Soda
- 1 egg, whisked (for egg wash)
- Superior Sea Salt for topping
Method:
- Preheat oven to 180C. Line a large baking sheet with baking paper.
- Mix the yoghurt and the beer bread in a large bowl until it forms a crumbly dough. Use your hands to form a large sticky dough ball.
- Transfer the dough to a floured surface and knead until it is t acky but no longer sticky then divide into eight equal balls. Roll out each ball on a floured surface until it becomes a 30cm long rope, then form a pretzel shape and repeat with the remaining dough balls.
- Add 4 cups of water and the baking soda to a medium pot (the water should be high enough to completely submerge one pretzel). Bring the water and baking soda to a simmer then gently submerge one pretzel for about 30 seconds. Remove the pretzel and place onto the prepared baking sheet and repeat with the remaining pretzels.
- Brush each pretzel generously with the egg wash and then sprinkle with course sea salt and bake for about 25 minutes or until the pretzels are cooked and the crust is dark brown.