Sunday, August 19, 2012

Allergy free soft German pretzels recipe

  • 4 cups Orgran self-raising flour
  • 2 tsp bicard soda 
  • 1 tsp salt
  • 1 ½ tbsp brown sugar
  • cup Orgran gluten free gluten
  • 110g Nuttlex
  • 450mls goat’s milk or warm water
  • 2 cups 45°C water
  • 1½ tbsps bicarb soda
  • 2-3 tbsps coarse salt

  • Preheat oven to 200°C.
  • Foil and grease a baking tray.
  • Combine the flour, sugar, bicard soda, gluten free gluten and salt in a large bowl.
  • Use your fingertips to rub the Nuttlex into the flour until the mixture resembles fine breadcrumbs.
  • Add the goat’s milk to the flour mixture and use a round-bladed knife or a spoon in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry.
  • Use your hands to bring the mixture together.
  • Do not knead the dough but rather roll and press (do not stretch or fold) until smooth and slightly tacky to touch.
  • If necessary, dust your hands with flour to remove the dough from the bowl.
  • Divide the dough into four.
  • Gently squeeze and rotate the dough portions like you do stress balls until the dough is smooth and without major cracks or folds.
  • Roll each portion into long 2cm thick logs without pulling the dough sideways.
  • Twist each log into a pretzel shape. See below on how:

Shaping works best when at point C you lightly press on the crossed over section of dough.
  • Combine 2 cups warm water and bicarb soda in a large wok.
  • Carefully Dip the pretzels into the bicarb soda solution. You may want to use a spatula to do this so the pretzel doesn’t break.
  • Place the pretzels on the baking tray.
  • Sprinkle with coarse salt and gently pat to make sure the salt sticks.
  • Bake in preheated oven for 20-25 minutes or until the pretzel is cooked through.
  • Rotate the pretzels once during cooking to ensure the rolls cook evenly.
  • Transfer to a wire rack for 5 minutes to cool slightly.

  • Eat warm.
  • Best recooking method so far is 1 minute in the microwave. Leaves it warm and soft rather than dry and hard.
  • Eat plain or with Nuttlex or mustard. You will need a drink too.

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