Philadelphia Soft Pretzels

Method

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1. Spread the bicarbonate of soda on a foil-lined tray and bake at 150C fan for 1 hour. Cool. It is now a stronger alkali — handle it with gloves and keep it off your eyes.

   Mark done Start 1 hr timer

2. Mix the flour, yeast, sugar and salt. Add the water and knead 8 minutes, then work in the butter and knead 4 minutes more until smooth and slightly tacky.

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3. Prove covered for 1 hour until doubled.

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4. Divide into 8 pieces. Roll each into a 45 cm rope, thicker in the middle, then shape: cross the ends, twist once, and press them onto the belly — but keep the whole thing long and narrow rather than round.

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5. Rest the shaped pretzels on lined trays for 20 minutes, then chill 15 minutes so they firm up for the bath.

   Mark done Start 20 min timer

6. Bring the 2 litres of water to a simmer and whisk in the baked soda. It will fizz.

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7. Lower each pretzel in for 30 seconds, turning once, and lift out with a slotted spoon. Drain well.

   Mark done Start 30 sec timer

8. Brush with beaten egg, scatter with coarse salt, and bake at 220C fan for 13 to 15 minutes until deep brown.

   Mark done Start 13 min timer

9. Cool 5 minutes and eat warm with mustard.

   Mark done

Chef’s Tips

• Bake the bicarbonate of soda. Raw, it gives a pale pretzel with no tang.
• Chill before the bath so the shapes survive the dip.
• Deep brown, not golden. A pale pretzel tastes like a bread roll.

Pairing Suggestions

• Yellow mustard
• Beer cheese dip
• A lager

Storage & Reheating

Best on the day. Refresh at 180C fan for 4 minutes, or freeze baked and reheat from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.