With Valentine’s Day being tomorrow, I know many couples would’ve spent the weekend doing something to celebrate or have plans laid out for tomorrow night. Perhaps a nice dinner at home with a bottle of champagne, a table booked at a restaurant or even just a couple of drinks at a nice cocktail bar? Or perhaps you’re an individual or couple who doesn't ‘buy into' Valentine’s Day? - That’s typically us. My husband and I have now been married for just over 10 years and together for almost 14 years. We first became an official couple on 21st February 2008, a week after Valentine’s Day, so we’ve always put more emphasis on marking that occasion over V-Day. Then there’s the singles who throw up in their mouths a little or roll their eyes at anything Valentine’s Day - I know a few like that, you know who you are, haha! Wherever you stand on this ‘Hallmark’ occasion, it’s nice to find reasons to celebrate life and love. It doesn’t have to be about a significant other, it can be about friends, family or even a time to treat yourself.
For me, a love language of its own is beer and soft pretzels. Heck, it doesn’t even need to be a special occasion to pull my favourite pretzel recipe out - I've made them for Oktoberfest, the kids birthday parties, to take to picnics (of course) and because it's Sunday! They are so simple to make and use ingredients most people would have in their pantry (but check the date on your yeast, I often use half a pack and the rest moves to the back of the pantry to die…). The dough, including rising time, only takes about 15-20mins and is the perfect recipe for any rookie in the kitchen that is guaranteed to win over those you love.
The scent of warm soft pretzels wafting through the air just transports me straight back to our travels around Germany pre-kids. It was in the middle of a snowy winter between Christmas and New Year when we visited Munich, Berlin and surrounding areas. We spent the days exploring historic buildings and sites, learning more about both the history and culture while in the evenings, we would venture out to beer halls and local pubs. Amongst the pork knuckle, bratwurst, chatting with locals (and even bonding over Australian bands like The Temper Trap) and catching incorrect trains were many steins and giant baked pretzels.
So if you want to whip up a little treat for yourself or for loved ones at any time of year (or any day of the week - Monday works...) then this is a great recipe to try. Oh and don't forget to tuck this one away for Oktoberfest!
Ingredients
- 1 1/2 cups luke-warm water
- 2 1/4 teaspoons (7g) instant dry yeast (1 standard packet)
- 1 tsp salt
- 1 Tbsp brown sugar
- 1 Tbsp unsalted butter, melted and slightly cool (I use dairy-free spread to make it allergy friendly/vegan)
- 3 3/4 cups all-purpose (plain) flour, plus more for kneading surface
- Sea salt flakes for sprinkling (these are great to have around for making salted caramel tarts too)
Bi-Carb Soda Bath
- 1/3 cup bi-carb soda
- 2L water
Instructions
1. Whisk the yeast and lukewarm water together in a large steel or glass bowl and sit aside for 1 minute. Whisk in salt, brown sugar, and melted butter. Using a wooden spoon (or stand mixer with dough hook), slowly add 3 cups of flour, 1 cup at a time. Mix until dough is thick. Add 3/4 cup more flour in small increments until the dough is no longer sticky. If it is still sticky, add more as required. Poke the dough with your finger and if it springs back, it is ready to knead.
2. Turn the dough out onto a floured surface. Knead the dough for approx. 3 minutes and shape into a ball. Leave it on the bench and cover lightly with a tea towel. Allow to rest and rise for 10 minutes.
3. Now is the perfect to preheat your oven to 200 degrees Celsius. Add bi-carb soda and water to a large pot and bring to the boil. Prepare two baking trays by lining them with baking paper or use silicone baking mats.
4. With a sharp knife cut dough into approx. 1/3 cup portions. Roll each portion of the dough into approx. 25-30cm long ropes. Bring the two ends up to form a circle on your bench. Twist the ends together once. Bring the twisted ends down towards yourself and press them down into the bottom of the ‘circle’ to form a pretzel shape.
5. Drop 1-2 pretzels into the boiling water for 20-30 seconds, no more. Using a slotted spatula/egg flip, lift the pretzels out of the water one at a time, allowing excess water to drip off. Place pretzels onto prepared baking trays and sprinkle each with salt flakes. Repeat with remaining pretzels.
6. Once your trays are full, bake your pretzels for 10-12 minutes or until golden brown. Safely remove from oven and serve warm. Enjoy your freshly baked, homemade, chewy and authentic pretzels alongside an ice-cold beer – preferably German of course!
Happy V-Day and may every day be filled with love!
Steph x
Notes: Cover and store leftover pretzels at room temperature for up to 3 days. I find it best to reheat in an airfryer for 2-3mins at 180 degrees or if you prefer, you can microwave for 20 seconds or bake in a 160 degree oven for 5 minutes.
Pictured and enjoyed with German beers purchased from Dan Murphy's. I had to have these bottles as I love the lid and it was such a nice drop too. Definitely hit the spot and for a (very brief) moment I felt like I was back in Munich...
Original recipe by Sally's Baking
