The children love these Pretzels, quick and super simple as always and a great addition to the school lunchboxes.
You will need:
50ml water
115g sourdough discard (unfed)
30ml milk (I used oat milk)
10g sugar
10g melted butter / sunflower oil
1 teaspoon salt
200g strong bread flour
1 teaspoon baking soda
1 egg, beaten
Everything bagel seasoning - See below for other uses for this seasoning
2 tablespoons back sesame seeds
2 tablespoons sesame seeds
1 tablespoons poppy seeds
1/2 tablespoon garlic granules
1/2 tablespoon onion powder
1/2 tablespoon sea salt flakes ( I used Maldon)
Mix all together and place into an airtight spice jar / container.
METHOD
In a mixing bowl whisk together the water, sourdough discard, milk., sugar and melted butter / oil.
Add flour and salt and knead for 3 - 5 minutes or until dough is smooth & forms a ball.
Place into a lightly oiled bowl and cover with tea towel and leave to rise for 2 hours or until it has almost doubled in size.
Divide dough into 6 pieces. Roll each each out into a long strip approx 22 - 25 cm and fold into pretzel shape and place onto a lined baking sheet.
Preheat oven to 220oC / 450oF and bring a large pot of water to the boil. Once the water has boiled, add the baking soda to it and boil each pretzel for 1 - 2 minutes or until they float to the top of the water.
Remove pretzels and place onto lined baking sheet. eat griddle pan or pan on high heat. Brush with beaten egg and top with everything bagel season.
N.B - If you don’t like this seasoning, top with your favourite toppings.
Bake in the middle of the oven for 12 - 15 minutes until lightly browned.
Enjoy with butter, cream cheese or buffalo dip.
KITCHEN TIP
You can use this everything bagel seasoning on
popcorn, eggs, avocado toast, salad topper, guacamole, noodles/stir fries.
