Sugared Pretzels

Sugared Pretzels



I use a quick method for making the pastry here rather than the classic way. This recipe makes 16 pretzels, says Mary.

I say: They don't look the most attractive in the bunch and quite bleak, but actually they taste nice! They could  have done a little longer then 8 minutes in the oven though. They were a but under cooked in the middle.



What do we need:

115 gr plain flour
65 gr butter
25 gr caster sugar
1 large egg, beaten
a few drops of vanilla extract


To finish:

 icing sugar, for dusting.




1. Measure the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and then the egg and vanilla extract and mix until the pastry comes together. ( I had to use a bit more flour for that). Knead very gently on a lightly floured work surface until smooth, then wrap in clingfilm and chill for about 30 minutes, or until firm enough to roll.

2. Preheat your oven to 200C. Lightly grease 2 or 1 big tray. ( I used baking paper as well)

3. Divide the dough into pieces about the size of a walnut. Roll each piece into a thin sausage shape and then twist into the traditional pretzel shape, like a loose knot. Place onto your prepared tray(s).

4. Bake in your preheated oven for about 8 minutes or until barely changing colour. Lift on to your wire rack and dust thickly with icing sugar while still hot.



                                                             "Enjoy"