Maple glazed sweet and salted pretzels
Yep, today is the day we've all been waiting for, some might say the most important day of the year, others might not, but we are all likely to agree it's got a place deeply set in our hearts. I'm talking about national pretzel day, yep that's today? Did you forget? Of course you did, it wasn't exactly in your work calendar, but that's why I'm here, to remind you that it's a day we get to celebrate when someone decided to shape a bit of bread in a weird AF. So go put your dancing shoes on because it's party time, the dress code is dress to impretz and I'm expecting big things from all of you. See you there. Here's how to make maple glazed, sweet and salted pretzels.
TIME: 2 hours MAKES: 6
For the dough:
350ml of warm water
2 teaspoons of salt
2 teaspoons of white caster sugar
1 sachet or 10g of dry active yeast
550g of all purpose plain flour
3 teaspoons of vegetable oil
2 tablespoons of maple syrup
For the rest:
2 tablespoons of maple syrup
30g of butter
100g of baking soda
3 teaspoons of Demerara sugar
1 teaspoon of large flake kosher salt
1 teaspoon of ground cinnamon
1.) In a mixing bowl add the warm water, two teaspoons of table salt, sugar, maple syrup and the yeast, mix together well and leave to stand for 10 minutes to activate the yeast.
2.) Once the yeast is activated add three teaspoons of oil and sieve in the flour, mixing together gradually to form a dough.
3.) Knead the dough in the bowl for five minutes adding a little extra flour if it gets too sticky Cover with cling film and place in a warm area for 45 minutes to 1 hour for the dough to rise. It should double in side.
4.) Pre-heat the oven to 180 degrees celsius.
5.) After the dough has risen, empty out onto a floured surface and cut into six equal segments. Roll each segment out into 50cm ropes. To shape the pretzel, you'll want to take each end and loop it round as if to make a heart shape, you'll then want to twist the ends together once and press them ends against the bottom of the pretzel to mould them into shape. Repeat the process for all six pretzels and set aside.
6.) In a large saucepan, bring water to the boil and add the baking soda and mix together, you'll then want to boil each pretzel on each side for around 20-30 seconds and then remove and place on a greased baking tray. The water and baking soda mixture is what gives the pretzels its distinct flavour along with its brown, glossy crust. You can skip this stage if you want, however it won't taste like your usual pretzel!
7.) In a bowl, mix together the Demerara sugar, salt and cinnamon and set aside. In a separate bowl, beat an egg and using a brush, brush each pretzel with a good helping of egg wash. After you've done this, sprinkle the sugar, salt and cinnamon mix over the top of the soaked pretzels generously. Pop in the oven and bake for 25 minutes or until brown and almost hard to the touch, they should still be relatively soft but with a slight crust.
8.) While the pretzels bake, melt the butter and add 2 tablespoons of maple syrup and mix together, you'll use this to glaze the pretzels before serving.
9.) Remove the pretzels from the oven and place on a cooling rack, immediately glaze with the maple syrup and butter glaze and serve hot!