ÍUH GHOLFLRXV - BBCa.files.bbci.co.uk/childrens-binarystore/cbbc/pretzels.pdf5267(' 35(7=(/6

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Transcript of ÍUH GHOLFLRXV - BBCa.files.bbci.co.uk/childrens-binarystore/cbbc/pretzels.pdf5267(' 35(7=(/6

  • FROSTED PRETZELS You have to try these yummy pretzels. They’re delicious!- Makes 8

    180ml warm water1½ tsp fast action dried yeast ½ tbsp caster sugar½ tsp salt325g plain flour, plus extra for dusting3 tbsp caster sugar1 tsp ground cinnamon 1 tsp ground cinnamon 20g butter, meltedVegetable oil, for greasing

    Caramel sauce (optional)125g soft brown sugar 120ml double cream25g butterpinch of salt

    Ingredients

    You will needGrease proofpaper

    Method1. First pre-heat the oven to 200C/180 Fan. Then line a baking tray with greaseproof paper and lighly oil it.

    2. Dissolve the yeast in a jug of water and mix well. Add the sugar and salt and mix again. Place the flour in a large bowl, add the yeast mixture to it and mix until it comes together. When the dough bounces back when you poke it with your finger, it's ready to knead.

    3. Tip the dough out onto a lightly floured surface and knead for 10 minutes (use the heel of your hand to flatten and stretch the dough before folding it back on itself and repeating). Shape the dough into a neat ball, place into a lightly oiled bowl, cover with lightly oiled cling film and leave to rest for 45 minutes or until it has doubled in size. Push into the dough and then divide into 8 equal pieces. minutes or until it has doubled in size. Push into the dough and then divide into 8 equal pieces.

    4. Roll each small piece out into a long sausage shape approximately 35cm long. Arrange the length of dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U. Press gently to make the ends stick. It can take a while to get this right, don’t worry if they’re not perfect, really any shape will do!

    5. Place your pretzels on the lightly oiled, lined baking tra5. Place your pretzels on the lightly oiled, lined baking tray. Cover with cling film and leave for another 15 minutes. Remove the cling film and bake for 15 minutes or until golden brown on top and sounding slightly hollow if you tap them on the bottom.

    6. Mix the caster sugar and cinnamon together. Once the pretzels are cooked, brush them with the melted butter and sprinkle the cinnamon sugar on top.

    7. If you’d like to serve them with a caramel sauce to dip into (yes please!) simply tip the 125g of brown sugar into a heavy-based pan, stir in 2 table7. If you’d like to serve them with a caramel sauce to dip into (yes please!) simply tip the 125g of brown sugar into a heavy-based pan, stir in 2 table-spoons of water and keep over a medium heat until the sugar has completely melted. Turn up the heat and let the mixture bubble for 4-5 mins until it be-comes a pale caramel colour. This stage is very important as otherwise the sauce will be weak and not a rich golden colour. Remove from the heat and stir in the cream, 25g of butter and a pinch of salt. Let the sauce cool a little before you serve it in a bowl alongside the pretzels.