RECIPES
Bavarian soft pretzels
By Miele
20 minutes
Preparation time
26 minutes, plus proving time
Cooking time
10
INGREDIENTS
1 ¼ teaspoons dried yeast
310 ml (1 ¼ cups) warm water
600 g (4 cups) plain flour, or more if needed
2 tbsp caster sugar
1 ½ tsp salt flakes
1 tbsp baking soda
60 ml (¼ cup) water, extra
2 tbsp salted butter, melted
Coarse salt, for topping
METHOD
- In a small bowl, combine the yeast with the warm water. Set aside for 10 minutes or until bubbles start to form on the surface.
- Place the flour, sugar, salt and yeast mixture into the bowl of a freestanding mixer with a paddle attachment and mix on low speed until combined.
- Switch to the dough hook attachment and knead the dough for 10 minutes. The dough should be sticky, but not tacky. Add a little more flour, if needed.
- Remove the dough from the bowl and knead by hand for 3 minutes, folding over itself and turning a quarter turn each time.
- Place the dough into a large lightly greased metal bowl. Place into the oven on Prove yeast dough and prove for 30 minutes or until the dough doubles in size
- Divide the dough into 10 equal pieces. Shape each piece into a log. Allow to rest for a few minutes and continue to shape the log until it is approximately 50 cm in length. Roll the edges slightly thinner to create the classic shape.
- Combine the baking soda and extra water in a bowl.
- Dip each piece of dough into baking soda mixture. This will give the pretzels their distinct dark brown color.
- Now, shape the logs into a pretzel shape. First create a U with the dough. Cross the tip end of the U over one another twice. Take the ends of the U and fold them over to the bottom of the U. Make a small cut along the base of the pretzel. Place the pretzels on two silicon sheet or baking paper lined universal trays.
- Place the trays back into the oven on shelf levels 1 and 3 and prove for another 15 minutes.
- Select User Programmes and create the following:Stage 1: Select Combi mode: Conventional Bake at 100°C + 100% moisture + 8 minutes.Stage 2: Select Combi mode: Conventional Bake at 200°C + 60% moisture + 10 minutes.
Stage 3: Select Conventional at 220⁰C + 8 minutes.
- Remove the pretzels from the oven before the last stage and brush each pretzel with the melted butter and sprinkle with the coarse salt.
- Remove the pretzels from the oven and cool slightly before serving.
- Continue cooking if needed, the pretzels should be dark brown.
Hints and tips
- This recipe was tested in a 45 cm combi steam Pro oven. If baking in a larger 60 cm oven bake the pretzels on shelf levels 2 and 4.
- Lye is traditionally used instead of bicarb soda to give pretzels their shiny, mahogany color. We prefer to use bicarb soda as lye is dangerous to work with uncooked.
APPLIANCE / FUNCTION
Miele
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