Sesame Seeds Pretzels
Pretzels are a bread that I haven't had much experience baking or much success with in the past, particularly struggling with getting them to have that classic pretzel look. Therefore, I fancied giving them a go again and trying to perfect my technique. The tips I discovered along the way are to ensure that the dough is not too wet so that they are easier to shape and to let the rolled out dough to rest for a couple of minutes before trying to shape them as it tended to shrink back a little after shaping when not doing so, resulting in a more roll-like shape rather than having the classic pretzel holes. Now that I've got the technique worked out, these may become a staple bake as they were a delicious accompaniment to soup for dinner. Recipe - Makes 8 pretzels: 350g strong white bread flour 5.2g yeast 5.2g salt 9g light brown sugar 15g softened butter 90ml milk 100ml water 2 tbsp bicarbonate of soda Sesame seeds, for sprinkling Put the flour in a bow...
