150ml whole milk, lukewarm
1 Tbsp brown sugar
7gm active dry yeast
2 cup all-purpose flour
2 tsp salt
30gm butter, at room temperature
Cheddar cheese (grated 3-4sp)
Olive oil 2-3sp
Flax seed -1sp
To boil: 1 spoon baking soda
1. Place the lukewarm milk, 1/2Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
2. In the bowl add sugar, flour, salt, and butter, and cheese mix briefly to combine.
3. Add the milk mixture to the dry ingredients, and knead for 10-12 minutes, until the dough begins to come together. Knead until the dough is smooth and stretchy.
4. Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size.
5. Keep covered until you are ready to use.
6. Line baking sheets or parchment paper on a baking tray.
7. Knead the dough for 2 minutes and make a equal size balls. And make the dough into a ‘U’ shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel. Transfer to a lined baking sheet.
8. Rise the pretzels, uncovered, at room temperature for 30 minutes.
9. Preheat the oven to 475˚f / 245˚c. In a large, shallow pan (I used a frying pan ), combine baked baking soda and 2 and 1/2 cups of water. Boil the water and then turn off.
10. Now add the pretzels to how water solution ( just like deep frying) work with 2 at a time. It will become big and fluffy. Remove using a slotted spatula and place onto the lined baking sheet. (baking tray)
11. Repeat with the remaining pretzels.
12. Butter wash the pretzels just before you bake them, Sprinkle with pretzel salt and flex seed.
13. Bake for 12-15minutes, until the pretzels are golden brown.(200c)
14. Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip or eat just like that.