Ingredients :
- 500 g (4 cups) all-purpose/plain flour
- 9 g (2 1/2 tsp) active dry yeast
- 60 g (4 Tbsp) sugar
- 5 g (1 tsp) salt
- 1-2 tsp lemon zest (zest from 1 lemon)
- 60 g (4 Tbsp) unsalted butter at room temp.
- 1 egg at room temp.
- 250 ml (2 cups) milk, lukewarm temp
- *******
- 1 egg for egg wash
- Optional topping: large granulated sugar, poppy seeds etc.
- 1 penny covered in aluminum foil for hiding ;)
Method :
- In a large bowl, mix flour, yeast, sugar, salt and lemon zest.
- Add chunks of butter and crumble it into the flour mix with your fingers until it"s well incorporated. (You could melt it too)
- Add the warm milk and egg. Mix until the dough starts coming together .
- Bring the dough together and put on a floured surface. Knead...
- Continue kneading for about 10 minutes.., (this photo is after about 5 minutes)
- After about 10 minutes the dough should be smooth and elastic. Form into a round ball, return to bowl and cover with plastic wrap. Let rise for 45-60 minutes in a warm spot.
- The dough should be noticeably larger.
- Cut off 1/4 of the dough to make the braid.
- Roll the main piece into a long roll that has tapered ends. Mine was about 100 cm in length.
- On a lined baking pan, Fold it into a pretzel shape.
- I usually stuff the holes with aluminum so they don"t close up as the bread rises in the oven.
- Divide the smaller piece of dough into 3 equal pieces. Roll each out into a thin strand (about 50 cm)
- Pinch the 3 ends together.
- Braid the three strands together...
- And pinch the other 3 ends together.
- Lay the braid over the top of the pretzel. Don"t forget to hide your lucky penny somewhere ;)
- Beat an egg well and brush the whole pretzel with the egg wash.
- Optionally sprinkle with large sugar granules or poppy seeds.
- Bake at 200C/400F for 25-30 minutes until bronze/golden brown.
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