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Add the dry ingredients to the yeast solution, and beat for at least three minutes. Then add a further 1 cup flour.
Mix with the dough hook in a food processor, until the dough is a quite uniform mass. Knead it until it is no longer sticky, and then put the dough in a greased bowl, cover it with cling film and leave it in a warm draught free place to rise.
Pre-heat the oven to 240°C (475°F)
When the dough has doubled in bulk, knock it down and divide it into 12 pieces. Roll them out to 450mm (18 inch) long pieces (difficult - the dough is very elastic!) and form into pretzels. Form a number six with the dough, bring the top down, up through the circle and stick it to the limb. Stick the ends down with a wet finger.
Add five tablespoons Baking Soda (Sodium Bicarbonate) to four litres of water, bring it up to a rolling boil. Carefully lower each pretzel into the boiling water and boil for at least a minute, until they float to the top. Don't do it with the lid on, I tried it, they get too sticky and the surface of the pretzel doesn't get the traditional cracks.
Lift them out onto a wire rack to drain.
Transfer the pretzels to greased baking trays and sprinkle them with coarse salt. Bake for 12 to 15 minutes, until they are golden brown.
The same recipe can be used for Saltztangen - just don’t coil them up!
Hannah Lambley paints the pretzels with egg and sprinkles Caraway seeds on! AAARGH!
Hannah Lambley, Home Book of German Cookery, (Faber & Faber 1979)
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