There was this amazing bakery in the bottom level of a department store called Selfridges in central London. Dan and I would go just before they would close and buy a few of their pretzels at 75% off! We’d never really had many pretzels until we moved to London. I often miss those pretzels… until today.
Serves 4 | RSF
Ingredients:
Pretzels
1 cup self-rising wholemeal flour
1 cup greek yoghurt
Pinch sea salt
Boil:
Water
2 tbsp baking soda
Coating:
1 egg (or vegan butter)
Sea salt
Method:
1. Preheat your oven to 180°C
2. Mix together the flour, salt, and greek yoghurt
3. Lightly flour a surface and roll in a ball
4. Divide into four sections with a knife and roll them out into four lines
5. Carefully shape them into a pretzel
6. In a small bowl mix 1 egg with a fork and generously brush over the pretzels
7. (Optional step – but makes them larger) Boil water with baking soda
8. Carefully submerge pretzels with a spatula into the water for 5-10 seconds until slightly expanded, then repeat with remaining pretzels
9. Place on a tray and bake in the oven for 20 minutes or lightly browned
10. Brush melted butter and sprinkle with salt. Enjoy!
2 Ingredient Pretzels
4
servings10
minutes20
minutes30
minutesIngredients
- Pretzels
1 cup self-rising wholemeal flour
1 cup greek yoghurt
Pinch sea salt
- Boil
Water
2 tbsp baking soda
- Coating
1 egg
Sea salt
Butter
Directions
- Preheat your oven to 180°C
- Mix together the flour, salt, and greek yoghurt
- Lightly flour a surface and roll in a ball
- Divide into four sections with a knife and roll them out into four lines
- Carefully shape them into a pretzel
- In a small bowl mix 1 egg with a fork and generously brush over the pretzels
- (Optional step – but makes them larger) Boil water with baking soda
- Carefully submerge pretzels with a spatula into the water for 5-10 seconds until slightly expanded, then repeat with remaining pretzels
- Place on a tray and bake in the oven for 20 minutes or lightly browned
- Brush melted butter and sprinkle with salt. Enjoy!
