Technically challenging recipes / Complicated Recipes

Technically challenging recipes

Pictured: Technical challenge winner Kimberley’s winning pretzels

A soft white dough is shaped and twisted into two flavour of pretzel – a savoury pretzel with salt and sesame seeds and a sweet one flavoured with orange zest and poppy seeds, then glazed after baking with a sweet orange syrup.

Makes 6 savoury and 6 sweet

You will need: 2 large baking sheets, lined with baking paper

For the dough:

500g strong white bread flour

10g salt

1 x 7g sachet fast-action dried yeast

40g unsalted butter, softened

1 tablespoon malt extract

280ml milk, at room temperature

Finely grated zest of 2 oranges

50g poppy seeds

For cooking:

7 litres water

21g bicarbonate of soda

To finish:

20g rock salt

50g sesame seeds

Finely shredded zest of 1 orange

Juice of 3 oranges

125g caster sugar

1. To make the dough, put the flour, salt, yeast and butter into a large mixing bowl. Add the malt extract to the milk and stir well until dissolved. With your hand, gradually work the milk mixture into the flour, and keep mixing to make a stiff, non-sticky dough.

2. Turn out the dough on to a worktop (the dough shouldn’t need any extra flour for kneading). Knead for about 10 minutes until the dough is smooth and glossy. Divide it in half and put one half into an oiled bowl. Add the orange zest and poppy seeds to the other portion of dough is smooth and glossy. Divide it in half and put one half into an oiled bowl. Add the orange zest and poppy seeds to the other portion of dough and work in until evenly distributed. Put this dough into another oiled bowl. Cover both bowls with clingfilm and leave to prove for about 45 minutes until doubled in size.

3. Heat your oven to 200C/400F/gas 6. Turn out the plain dough on to the worktop and divide into 6 equal pieces. Take one piece and, using your hands, roll it back and forth to make a rope shape 40-50cm long, tapering the ends and creating a slight bulge in the centre. As you roll the dough rope, apply pressure to work it from the middle outwards, pushing out any air bubbles. You may find it easier to roll the rope part of the way, then leave it for a few minutes to relax before continuing the rolling to the full length – this helps prevent the rope from springing back and creating misshapen pieces. Shape the remaining pieces of plain dough, then divide and roll the sweet orange dough in the same way.

4. The traditional – and quickest – way to shape a pretzel is to take hold of each tapered end of the rope and lift them up to create a U shape, then – without letting go of the ends (and in one swift movement) – flip the centre of the U, propelling it to form a double twist. Lay the twist back on the worktop and lightly press the tapered ends on to the opposite sides of the pretzel, attaching them at either side of central bulge. (You may find a little dab of water helps stick the ends to the pretzel.) Carefully flip the pretzel over and on to lined baking sheet so the ends are faced down. You should now have a classic pretzel shape with three equally spaced sections.

Kimberley Pretzels
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