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Penn State Salted Pretzels Sharing Bag, 175g

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Old-school recipes like Joseph’s are fat free, but a little butter, oil, or – if you’re feeling particularly Germanic – lard will improve the flavour, and make the stiff dough somewhat more amenable to shaping. Butter is the most popular with testers, but feel free to substitute either of the alternatives as you wish. With more aliases than the late lamented Artist Formerly Known as Prince, known variously as brezel, bretzel, brezn and breze as well as the more familiar Anglophone pretzel, the correct spelling isn’t the only thing that’s a bit twisted about this ancient bread. Named originally for the Latin brachium, thanks to its (slight) resemblance to folded arms, and often credited to monastic bakers, perhaps because children were taught to pray with their arms crossed across their chests, in the US a pretzel is often assumed to be a crisp, salted biscuit, while in Europe, it tends to refer to a fresh, chewy bread. That said, the recipe in Bouchon Bakery by Sebastien Rouxel and Thomas Keller takes a good week from start to finish, thanks to the addition of a liquid levain, a mixture of flour and water, leavened with wild yeasts, which sits on top of the fridge for five days, eating vast amounts of flour, and clogging up the compost bin with excess dough, which spills forth alarmingly each time the lid is opened. A tiny amount of this bubbling behemoth is then mixed with more flour and water to make a stiff levain, which, after a night on the counter, is ready to be incorporated into the actual dough. Frankly, I’m exhausted just remembering the whole process. Sebastien Rouxel and Thomas Keller’s pretzels from Bouchon Bakery. Photograph: Felicity Cloake/The Guardian Where to start(er)

Pretzels are traditionally dipped into a strong alkali to help achieve that crispy, burnished crust, as well as the attendant slightly soapy flavour – the stronger the alkali the more it will break down the starches in the flour into sugars, which brown in the heat of the oven. This crust will also prevent the dough from puffing up too much – light and fluffy are not desirable qualities in a pretzel. Whisk together the flour, yeast and salt in a large mixing bowl or the bowl of a food mixer and then mix in the butter. Whisk together the syrup and warm water, then stir in to make a firm, dryish dough – it should just come together to leave the bowl clean, without being damp, so add a few more drops if necessary. Knead on a low speed for about 15 minutes, or on a clean surface by hand for about 20-25 minutes, until smooth and very elastic. Rest under a cloth for 15 minutes, then divide into 10 pieces of about 75g each. Meanwhile, line two baking sheets with lightly greased greaseproof paper. Our pretzel bags are available in 250g, 500g and 1kg bags, and are the perfect partner in crime to a cold glass of beer! An hour before you want to bake, heat the oven to 160C/320F/gas mark 3 and bake the bicarbonate of soda for one hour. Allow to cool, and turn the oven up to 220C/425F/gas mark seven.

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Wearing rubber gloves, mix 100g of the bicarbonate of soda with 500ml water in a large glass dish. Carefully dip the pretzels in the solution for four minutes each (you’ll need to do this in several batches), then drain very well and arrange, well spaced out on the baking sheets. Scatter with salt, then bake for 12-15 minutes until well browned. Eat while warm. Though they’re more salty than sweet, most pretzel doughs include sugar of some sort to help give them their distinctive, bronzed colour. Bertinet uses caster and Joseph soft brown, but it’s more traditional to go for malt of some sort, either in the form of the malt syrup favoured by Shooter and Moskin, or the diastatic malt powder used by Rouxel. It tastes more interesting and pairs far better with beer. Buy Salted Pretzel Bags Online Not to brag, but here at Munchkings we believe we’ve crafted the perfect salted pretzel for you to enjoy!

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