WHAT YOU NEED:
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 tsp. sugar
- 1 cup warm water
- 3 cups all-purpose flour (and extra for dusting)
- 1 tsp. salt
- Cooking spray
- 6 cups water
- 2 tablespoons baking soda
- 1 tsp. water
- 1 large egg
- 2 tsp. rock salt/sesame seed mixture
WHAT TO DO:
1) First, dissolve yeast and sugar in warm water in a large bowl, and let it stand for 5 minutes.
2) Add 3 cups flour and 1 tsp. of salt to the yeast mixture, and stir until a soft dough forms.
3) Turn dough out onto a lightly floured surface; knead until smooth and elastic-y.
4) Sprinkle on some extra flour to stop the dough from sticking to your hands.
5) Put the dough in a large bowl coated with cooking spray, cover and leave it to rise in a warm place until it doubles in size (about 40 mins)
6) Top Tip! Gently press your fingers into the dough to check if it’s risen. If the dent you make stays – we’re good to go!
7) Now punch that dough down, cover and let it rest for 5 minutes
8) Preheat your oven to 220c, Divide the dough into 12 even bits.
9) Working with one piece at a time, roll out the dough into a long rope.
10) Make a U-shape with the rope, then cross the ends over each other and press onto the bottom of the U to make a pretzel shape.
11) Boil 6 cups water and 2 tbsp. baking soda in a pot, then turn down the heat and simmer.
12) Gently lower 1 pretzel into the simmering water and cook 15 seconds on each side – turn with a slotted spatula.
13) Once you've cooked all the pretzels, put them on a baking sheet sprinkled with cornmeal.
14) Brush a thin layer of beaten egg over the pretzels, and sprinkle with salt and sesame seeds.
15) Bake for 12 minutes….and enjoy!
- Make sure you have someone older to help you when you are in the kitchen.
- Please note the microwave we use on the show is a convection oven. Always check with someone older before you put anything in to a microwave or oven to make sure it is safe.