- For the dough:
- 540g flour
- 1 sachet dried yeast
- 15 cl warm milk
- 15 cl water
- 1 tbsp caster sugar
- 50g softened butter cut into cubes
- 2 tsp Le Paludier de Guérande ground salt
- 4 tbsp Le Paludier de Guérande coarse grey salt
- 1 tbsp olive oil
- 1 egg yolk diluted in 10cl warm water
- For the poaching:
- 1.5 litre water
- 4 tbsp bicarbonate of soda
For 6 Pretzels
Preparation time: 20 minutes
Cooking time: 20 minutes
Dilute the sachet of yeast in a small amount of warm milk and mix the rest of the milk with the water.
Pour the flour, the Le Paludier de Guérande ground salt and the sugar into a large salad bowl and mix together. Make a well in the centre and gradually blend in the milk and yeast mixture, the water and milk mixture and, finally, the butter.
Mix using a wooden spoon, slowly bringing the mixture around the edges into the centre. Work the dough until everything is well blended together. When the dough leaves the sides of the bowl transfer it to a worktop and knead for a few minutes. The dough should be supple and homogenous.
Brush the ball of dough with olive oil and place it back in the bowl. Cover with a clean T-towel and leave to rest for an hour. The dough should double in volume.
Pre-heat the oven to 200°C.
Heat 1.5l of water in a large pan and add the bicarbonate of soda.
Line a baking tray with baking paper. Lightly oil the surface.
Remove any air from the dough by pressing several times with the palm of your hand. Cut the dough into 6 equal parts. Shape into regular sausages 30cm long. Wait for a few minutes.
Take the first one and pull it to roughly 60cm long. Shape into a pretzel as follows:
Shape the arch of a circle like an upside down “U”, cross the “legs” of the “U” as if to tie a bow, fixing the two ends to the curved part of the “U”. Make sure they are firmly attached.
Dip each pretzel into simmering water. As soon as it rises to the surface, remove it and place it on the oiled tray. Once you have placed the pretzel on the tray, cover with a T-towel and continue poaching the others.
Brush the poached pretzels with the egg yolk diluted in water. Sprinkle immediately with Le Paludier de Guérande coarse grey salt.
Place in the oven for 20min. Remove from the oven as soon as the pretzels are nicely golden.
Eat with mustard, herb mayonnaise or vegetable pickle.