A few years down the line and I still crave those wonderful delicacies. Luckily I stumbled upon an old American recipe book, and when I saw the Pretzel recipe I was adamant to make my own. The only problem was that this recipe contains yeast, and I was not about to wait for dough to rise etc. etc. I wanted my Pretzels now! I adapted the recipe, tried it and it was absolutely delicious......
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2 cups (500ml) All purpose Flour
3 tbsp Unsalted Butter
2 tbsp White Sugar
2 tsp Baking Powder
1/3 (75ml) cup Full Cream Milk (this is Whole Milk if you are in America)
pinch of salt
Coarse Salt or Salt Flakes
1 Egg - beaten
Rub the Unsalted Butter into the Flour until it looks like crumbs. Add Sugar, Baking Powder and Salt and mix together. Add Milk slowly till all the ingredients are wet. Do not add all the milk at once. You have to make sure that the dough is not too sticky, but also not too dry. If you need more milk, you can add another drop. Once the dough is formed you do not have to let it rest, you can work with it straight away.
Divide the dough into smaller balls. Roll out each ball into a long snake. Twist them into shape and put onto prepared baking sheet. Once you have made all your pretzels, brush them with the egg (egg wash) and sprinkle with coarse salt or salt flakes.
Bake in preheated oven 180 degrees Celsius for 10 minutes (depending on size of your pretzels) - they should be nice and golden on the top.
Serve warm. You can serve them as is or with a delicious dipping sauce. Think honey and mustard dipping sauce or even a spicy salsa or nice guacamole sauce.
Now for that roasted nuts..............mmmmmm
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Enjoy!
YUM! I could eat these all day. We were out of full cream, so I used regular. Defenitly going to make again.
ReplyDeleteRegular milk u used?
DeleteWhat is full cream milk?
ReplyDeleteWhole milk, not skim or 2%. "Full cream" is the Australian/British name for what Americans call whole milk (also sold as just plain "homogenized milk", without a specified fat content).
DeleteNo one in Britain says 'full cream', we just say whole milk too. Must just be the Aussies.
DeleteAbout how many does this recipe make?
ReplyDeleteMine made about twelve and each were about the size of a small child's fist
DeleteMine made 13, each were the size of a small child's heart.
DeleteHi, it depends on the size you make them, I usually get about 12 medium(ish) ones out. Sugao is right full cream milk is whole milk ;) but I have also used 2% before and it works just as well - full cream just makes it more decadent.
ReplyDeleteWhat about 1/2 and 1/2 cream??
DeleteYou never told use to put the egg in I almost forgot
ReplyDelete^^Once you have made all your pretzels, brush them with the egg (egg wash) and sprinkle with coarse salt or salt flakes.
ReplyDeleteThis is probably a stupid question but eggwash is just a beaten egg right? Don't add water or anything?
ReplyDeleteHi, just to clarify you don't use the egg in the dough. The egg is beaten and then brushed onto the uncooked pretzels before sprinkling on the salt and baked. The "egg wash" is just to give it a nice golden colour.
ReplyDeleteand to hold the salt onto the pretzel.
DeleteHi, for my egg wash I only use a beaten egg, I do not add milk or water ;) Hope that helps.
ReplyDeleteDoes anybody know if I can try it with 2% milk? I don't have whole milk, and is it mixed in by hand or a mixer?
ReplyDeleteYes you can use 2% milk too! I have done it many times. I usually use a mixer, but I'm sure you can use your hands if you have strong arms ;)
ReplyDeletethese are yummmy but not pretzel like but more soft breadstick like
ReplyDeleteThank you so much! I have been searching for a pretzel recipe that doesn't take yeast everywhere! And I couldn't find it until I came across yours! I'm so excited I'm gonna make them right away! XD
ReplyDeleteGreat, I hope you liked them ;)
ReplyDeleteii literally just made these && ate like half of them and must ii admit that ii am such a Picky Eater! ii did need about 1/2 cup of whole milk but they come out very soft, slightly sweet and fluffy! ii ate them with a homemade cheese sause and before ii realized, half of them were gone! Lol
ReplyDeleteCheese Sauce;
1/2 c Ragu Cheese Sauce
1 tbs Cheddar Cheese
Mix && microwave for 20/30 sec && mix in between...Dip your pretzels && ENJOY! YUMMMM
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I followed the directions, so i do not know what I did wrong, but it took over twice the milk called for to wet all the dry ingredients. And after they were done they had the consistancy of a biscuit instead of a pretzel. Tasted good, just not what i expected.
ReplyDeletedo you need to grease the pan?
ReplyDeleteYes ;)
Deletei mean the pan to put the pretzels in the oven
ReplyDeleteWOW
ReplyDeleteDo we have to serve them warm? Is it possible for them to be served cold??
ReplyDeleteYes you can serve them cold or hot, anyway you like. I prefer them hot though.
DeleteI think someone stole your recipe?
ReplyDeletehttp://briannajoycee.wordpress.com/2012/09/06/soft-homemade-pretzels-without-yeast/
Thank you. I will look into it :)
DeleteYou're welcome. I made these pretzels today. They came out hard instead of hard. Haha, I'll try again another day!!
DeleteThey came out hard instead of soft**
DeleteAppreciation to my father who told me regarding
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Bout to start making them.Can't wait to taste them.😋
ReplyDeleteI was wondering if you could share the name of the old cookbook?im just thinking credit for the recipe should shared.right?
ReplyDeleteI wish I could remember, but thanks for your comment 😀
DeleteI used a little more milk but rolled them into balls with shredded cheese inside with garlic salt on top. They were really good. More like biscuits, but I will definitely make these again!
ReplyDeleteWhen I made these the mix was just too dry so I added another 1/3 cup f milk and 3 more tbsp of butter and that did the trick. They were very god and fluffy too.
ReplyDelete