Large Caraway Pretzel
ready in 5 h. 30 min.
- 3 cups warm water
- ¼ oz quick- rising active dry yeast
- 9 cups white Bread flour (plus extra for dusting)
- 4 tsps Sea salt
- 1 tsp sugar
- 1 Tbsp olive oil
- 1 Tbsp Caraway
- 1 egg (beaten)
- 1 Tbsp water
Whisk together the warm water and yeast until the yeast has dissolved.
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.
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.
Turn the dough out onto a floured surface and knead well for several minutes until smooth and elastic. Grease a baking tray.
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.
Heat the oven to 200°C (180° fan) 400°F gas 6.
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.