How to make pretzels – recipe | Felicity Cloake's Masterclass
by Felicity Cloake from World news | The Guardian on (#5EW9Y)
Soft yet chewy, sweet yet bitter, this delicious Germanic bread is best enjoyed straight out of the oven
Pretzel, bretzel, brezel or brezn: this Germanic bread has almost as many names as its homeland has sausages, but who cares what it's called when it's this delicious. Soft, yet satisfyingly chewy, with a sweet, burnished crust and a faint but delicious, bitter edge, frankly it's a mystery why pretzels aren't easier to find in this country. No matter - they're best warm from the oven, anyway.
Prep 10 min
Knead 15 min+
Rest 2 hr 30 min-24 hr
Shape 20 min
Cook 12-15 min
Makes 10