Large Caraway Pretzel

Recipe author: EAT SMARTER
Large Caraway Pretzel
1 hr
5 h. 30 min.
Ready in


for 1 pretzel
3 cups
warm water
¼ ounce
quick- rising active dry yeast
9 cups
white Bread flour (plus extra for dusting)
4 teaspoons
1 teaspoon
1 tablespoon
1 tablespoon
egg (beaten)
1 tablespoon
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Preparation steps

Step 1/7
Whisk together the warm water and yeast until the yeast has dissolved.
Step 2/7
Stir in half the flour to form a loose batter. Cover with cling film or a damp tea towel and set aside in a warm place for a few hours, or until the batter has almost doubled in size and the surface is covered with air bubbles.
Step 3/7
Place the remaining flour in a mixing bowl. Add the salt and sugar, followed by the olive oil, caraway seeds and the risen pretzel batter. Mix well to form a smooth dough that comes away cleanly from the sides of the bowl.
Step 4/7
Turn the dough out onto a floured surface and knead well for several minutes until smooth and elastic. Grease a baking tray.
Step 5/7
Roll the dough out into a sausage shape about 2 cm|1" thick. Form the dough into a large 'figure of eight' pretzel shape and pinch the ends together to secure. Place on the baking tray. Cover and set aside to rise in a warm place for about 30 minutes.
Step 6/7
Heat the oven to 200°C (180° fan) 400°F gas 6.
Step 7/7
Mix the beaten egg with the water and brush the mixture over the pretzel. Bake for 30 minutes, until golden brown and cooked through. Cool on a wire rack.