All tied up in knots...
The Boys Do Bake Off - Series 4, Ep.10 - Final
With series nine about to air, we've finally gotten around to finishing up our GBBO technicals for series four, with Paul Hollywood's pretzels. Whilst the bakers in the tent were tasked with creating six savoury and six sweet pretzels, we've opted for classic savoury toppings of sesame, poppy seed and crunchy rock salt.
Start by making an enriched dough, creating a yeasted wheat dough with butter and milk (we've left out the malt extract as we don't have any, but the final pretzel is still delicious).
After proving until doubled in size, it's time to shape. Divide the dough into 12 equal portions (it's super easy if you weigh your dough) and roll into sausages. Owing to the strong gluten we rolled all our pieces into short sausages before rolling further to reach a length of 40-50 cm with tapered ends.
If you've made these before then you may be confident creating the classic pretzel shape with a simple single action lift and spin, however, if you're a novice then shaping on your counter top yields the same result!
Briefly blanch each pretzel in boiling water that's been spiked with bicarbonate of soda before laying on your prepared baking sheet and sprinkling with your topping, then bake at 180 degrees C for 20-25 minutes.