Large Caraway Pretzel

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Large Caraway Pretzel
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 30 min.
Ready in

Ingredients

for
1
Ingredients
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
How healthy are the main ingredients?
sugarolive oilCarawayegg

Preparation steps

1.
Whisk together the warm water and yeast until the yeast has dissolved.
2.
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.
3.
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.
4.
Turn the dough out onto a floured surface and knead well for several minutes until smooth and elastic. Grease a baking tray.
5.
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.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6.
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.