hi guys I’m the rain Pascal and I’m
going to show you my take on the classic
pretzel now you can get hard ones soft
ones big ones small ones I’m going to
show you how to make some spelt jumbo
super soft sesame pretzels and they look
really difficult to make but they’re not
super easy I’m gonna get started
straightaway and I’m using spelt flour
now spelt flour is an ancient grain and
it’s not used as much as it should be
I love it because it’s so nutty in
flavor we can use whole grain flour you
don’t need to use strong flour just a
normal plain wholemeal flour and then
salt very very important salt so one and
a half teaspoons of salt now I’m using
fast action dried yeast because then you
don’t have to wait for the bread to rise
twice super quick so in the bowl just
circle it around together like that and
then 275 mil of water pour that in the
middle this is going to make five
pretzels because basically pretzels are
made from just a bread dough mix all up
together like that but what you’re
looking for is a soft dough not sticky
if it’s if it’s sticking on your hands
then you probably put a little bit too
much in no problem just add a little bit
more flour it’s not sticking to too much
to my hands and it’s not super firm like
blu-tack well that’s perfect let me get
all that out of the way so now comes the
kneading process now if you’ve got a
food processor just fit a dough hook and
then knead this for about five minutes
but if you’re going to do it by hand
which is what I love doing
then this is a technique I like to use
so you just push with the heel of a hand
that way and push with the heel of the
hand that way left to right and I can
clean of all the things I need to do
during the day
and you just need to do this for about
eight minutes
I’ve been using it for about eight or
nine minutes so it’s almost ready but
there is a way to check and see if your
bread is ready what you do is you form
the dough into a ball with a really taut
top like that so it’s nice and tight and
pull it underneath like that and then
take your finger and just product and
the dough should spring back about
halfway and there that’s springing back
and the dent is almost gone still there
but almost gone and I’m gonna go with
that I’m happy with that I’m going to
make five jumbo pretzels I just like the
big ones I think they have much more of
a WOW factor so what I do get my scales
is I weigh the dough damn dick but I
like them all to be the same size
perfect okay now time to form the
pretzels
so you take one one bit and make it into
a sausage now you want the sausage to be
I’ve got a ruler here spelling it for my
daughter I hope she doesn’t mind you
want em to be about 16 inches from the
best way to roll to get it even is to
start with your fingers together and
then as you roll you spread your fingers
out spread the fingers out like that and
then you get a more even sausage
so just form it into a I don’t watch
sake that is whatever shape that is and
then cross it again and then just fold
it over like that then you’ve got a
pretzel shape so it’s that loop there
like that and then cross it over like
that and then just bring it towards you
well my five pretzels they’re all formed
they just need about 15 to 20 minutes
to rise I spray them with some oil like
that and then some cling film over the
top and what this does is gives it a
nice cozy area for them to get nice and
puffy
and they won’t puff up massively like a
normal loaf well just get a little bit
bigger and then put that in a warm place
you’ve been your airing cupboard or I’m
going to put it on top of the hob by the
oven so while these have been rising
I’ve put the oven on to 200 degrees and
I’ve got a big pot of hot water bubbling
away on the hob now there’s a reason for
that
so you know how pretzels have that
lovely dark top well I’ll show you how
to get that we put the baking powder in
the water which I’m going to do now and
it fizzles up like a cauldron
so do it bit by bit and I filled the
water up about 2/3 just to give space
for this to froth up in the old days or
sometimes now even they use this thing
called a lie which is an alkaline but
baking powder works perfectly it’s got
to wait for it to subside a bit just do
some magic thing over it so it goes down
there you go and pop that in there I can
do two I’ll do two you know I’m going to
do three going for it
three months then just turn up the heat
and let the bubble minimum of ten
seconds maximum of 40 and when we bait
them that out client from the baking
powder is going to react with the dough
and give a lovely round crusty top at
they come and turn off that heat and
I’ve whisk up two eggs in here got my
brush and then just paint over the top
and around the sides of your pretzel
this will give it a nice glaze and then
sesame sesame seed don’t get the toasted
ones because by the time you put them on
and then cooked the pretzels your sesame
seed will be black and sprinkle them all
over the top okay so there my pretzels
into the oven preheated oven at 200
degrees and they’re gonna go in for
about 20-25 minutes
they are look at these this smell is
incredible and look they’re nice and
crisp on the outside the sesame seeds
are lovely and toasted I kind of squidgy
underneath just perfect I’m gonna plate
these up you can have these plain have
them dipped in honey dipped in chocolate
but I’m gonna have mine just straight
from the oven and warm look at that it’s
chewy squidgy and soft inside mmm and
the spelt flour just gives it that
beautiful not seen us extra nuttiness on
top of the sesame seeds well those are
my take on pretzels if you’ve enjoyed
this video please do give me a like and
share it on your social media I’d love
to hear your comments as well so do
comment in the box below and thanks so
much for watching
going to show you my take on the classic
pretzel now you can get hard ones soft
ones big ones small ones I’m going to
show you how to make some spelt jumbo
super soft sesame pretzels and they look
really difficult to make but they’re not
super easy I’m gonna get started
straightaway and I’m using spelt flour
now spelt flour is an ancient grain and
it’s not used as much as it should be
I love it because it’s so nutty in
flavor we can use whole grain flour you
don’t need to use strong flour just a
normal plain wholemeal flour and then
salt very very important salt so one and
a half teaspoons of salt now I’m using
fast action dried yeast because then you
don’t have to wait for the bread to rise
twice super quick so in the bowl just
circle it around together like that and
then 275 mil of water pour that in the
middle this is going to make five
pretzels because basically pretzels are
made from just a bread dough mix all up
together like that but what you’re
looking for is a soft dough not sticky
if it’s if it’s sticking on your hands
then you probably put a little bit too
much in no problem just add a little bit
more flour it’s not sticking to too much
to my hands and it’s not super firm like
blu-tack well that’s perfect let me get
all that out of the way so now comes the
kneading process now if you’ve got a
food processor just fit a dough hook and
then knead this for about five minutes
but if you’re going to do it by hand
which is what I love doing
then this is a technique I like to use
so you just push with the heel of a hand
that way and push with the heel of the
hand that way left to right and I can
clean of all the things I need to do
during the day
and you just need to do this for about
eight minutes
I’ve been using it for about eight or
nine minutes so it’s almost ready but
there is a way to check and see if your
bread is ready what you do is you form
the dough into a ball with a really taut
top like that so it’s nice and tight and
pull it underneath like that and then
take your finger and just product and
the dough should spring back about
halfway and there that’s springing back
and the dent is almost gone still there
but almost gone and I’m gonna go with
that I’m happy with that I’m going to
make five jumbo pretzels I just like the
big ones I think they have much more of
a WOW factor so what I do get my scales
is I weigh the dough damn dick but I
like them all to be the same size
perfect okay now time to form the
pretzels
so you take one one bit and make it into
a sausage now you want the sausage to be
I’ve got a ruler here spelling it for my
daughter I hope she doesn’t mind you
want em to be about 16 inches from the
best way to roll to get it even is to
start with your fingers together and
then as you roll you spread your fingers
out spread the fingers out like that and
then you get a more even sausage
so just form it into a I don’t watch
sake that is whatever shape that is and
then cross it again and then just fold
it over like that then you’ve got a
pretzel shape so it’s that loop there
like that and then cross it over like
that and then just bring it towards you
well my five pretzels they’re all formed
they just need about 15 to 20 minutes
to rise I spray them with some oil like
that and then some cling film over the
top and what this does is gives it a
nice cozy area for them to get nice and
puffy
and they won’t puff up massively like a
normal loaf well just get a little bit
bigger and then put that in a warm place
you’ve been your airing cupboard or I’m
going to put it on top of the hob by the
oven so while these have been rising
I’ve put the oven on to 200 degrees and
I’ve got a big pot of hot water bubbling
away on the hob now there’s a reason for
that
so you know how pretzels have that
lovely dark top well I’ll show you how
to get that we put the baking powder in
the water which I’m going to do now and
it fizzles up like a cauldron
so do it bit by bit and I filled the
water up about 2/3 just to give space
for this to froth up in the old days or
sometimes now even they use this thing
called a lie which is an alkaline but
baking powder works perfectly it’s got
to wait for it to subside a bit just do
some magic thing over it so it goes down
there you go and pop that in there I can
do two I’ll do two you know I’m going to
do three going for it
three months then just turn up the heat
and let the bubble minimum of ten
seconds maximum of 40 and when we bait
them that out client from the baking
powder is going to react with the dough
and give a lovely round crusty top at
they come and turn off that heat and
I’ve whisk up two eggs in here got my
brush and then just paint over the top
and around the sides of your pretzel
this will give it a nice glaze and then
sesame sesame seed don’t get the toasted
ones because by the time you put them on
and then cooked the pretzels your sesame
seed will be black and sprinkle them all
over the top okay so there my pretzels
into the oven preheated oven at 200
degrees and they’re gonna go in for
about 20-25 minutes
they are look at these this smell is
incredible and look they’re nice and
crisp on the outside the sesame seeds
are lovely and toasted I kind of squidgy
underneath just perfect I’m gonna plate
these up you can have these plain have
them dipped in honey dipped in chocolate
but I’m gonna have mine just straight
from the oven and warm look at that it’s
chewy squidgy and soft inside mmm and
the spelt flour just gives it that
beautiful not seen us extra nuttiness on
top of the sesame seeds well those are
my take on pretzels if you’ve enjoyed
this video please do give me a like and
share it on your social media I’d love
to hear your comments as well so do
comment in the box below and thanks so
much for watching
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