Pretzel with caraway seeds - recipe

Ingredients

Recipe , Seeds , Caraway , Pretzel

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1
Stir the yeast into 500g of the flour. Add the warm water and stir 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.

For this step you'll need:
- 500g Very strong white bread flour plus extra for dusting
- 680ml Warm water
- 7g Easy bake yeast
2
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.

For this step you'll need:
- 500g Very strong white bread flour plus extra for dusting
- 4tsp Sea salt
- 1tsp White granulated sugar
- 1 tbsp Olive oil
- 1 tbsp Caraway seeds
3

Turn the dough out onto a floured surface and knead well for several minutes until smooth and elastic. Grease a baking tray.
4

Roll the dough out into a sausage shape about 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.
5

Heat the oven to 220°C (200°C fan, 430°F, gas mark 7).
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.

For this step you'll need:
- 1 Egg(s) (free range) beaten

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