I hadn’t deliberately set out to make theme park food so much, during this challenge, but when you’ve got 52 recipes to make and you love eating park food, then why not?!
Gary and I decided we wanted to make pretzels a while back, and found a recipe (they’re all about the same anyway) but we saw it takes a long time to make them so decided to wait until we had a whole day free. Which was a good thing. Pretzels are HARD.
You start with the dry ingredients
- 600g of strong white flour (sifted)
- 1 level tsp of fast acting yeast
- 2 tbsp of soft light brown sugar
- 1 tsp salt
You mix this together. Then create a well and slowly add liquid (375ml warm water, with 1 tbsp of vegetable oil mixed into it)
Mix this together to create a dough that’s not too dry and not too sticky. I had to add more flour as mine was way too sticky.
You knead this for 10 minutes by stretching it out and folding it back on itself.
After the 10 minutes your dough should spring back when you push a finger into it.
The dough goes into an oil lined bowl and has to prove in a warm, dry place for 1-3 hours, or until it’s doubled in size.
We left ours near the airing cupboard, with clingfilm over top and a towel loosely wrapped around the bowl. After 2 hours it was almost spilling out of the bowl!
I lined two baking trays and set the oven to fan 210c.
Next the dough has to be split and shaped. I removed it onto a lightly floured surface and punched it down, and then knead lightly. I then divided it into 10 pieces which I covered whilst I shaped each piece. I think I should have cut it into 14 bits though, to make the pretzels a little thinner.
To shape, you roll the piece into a long snake, no thicker than a pencil (I found this really hard because the dough kept springing back…)
Then you twist it around and stick the ends to the shape using a little water.
Not the easiest task. Once they were all shaped, I had to leave them for 10-20 minutes (I think I went for 15!) sat on their tray and covered.
Next is a step I’m assured you must not miss out, because this is what gives the pretzels their shiny brown crust.
You bring 1 litre of water to the boil in a large pan, add 75g of bicarb and dissolve it. Then on barely a simmer, you carefully place up to 3 pretzels into the water for 30 seconds on each side, before removing to their tray.
This was really hard. The shapes fell apart on moving them, and then flipping them in the water. They looked like poops when they came out of the solution….
Two trays of wet pretzel-ish shaped lumps later…. I sprinkled salt on top of one tray and left the other plain for sugar and cinnamon afterwards.
The recipe said to bake for 8-10 minutes. My oven runs hot, so I always go for the shortest time and then test. The recipe also said to turn half way through, but this was impossible…..
After 8 minutes I could see the pretzels were mostly cooked, but still had a little raw dough in the very middles, so I carefully flipped them over as much as I could and left them back in the oven for about 2-4 minutes. I kept testing them until I got bored and decided they were cooked enough.
As much as they had lost their shape somewhat in the dipping stage, they actually looked okay when they came out of the oven. Nice and brown, with a lovely crust.
Somewhat thicker than we’d hoped though. We sprinkled the cinnamon sugar on top of the second batch and moved the whole lot to the cooling tray.
We left them to mostly cool, and then both decided to try a sweet pretzel.
The inside was soft and light, and it tasted like a pretzel! I was kind of impressed!
We left them to cool before putting them in tins, but here was where we discovered that these have absolutely NO shelf life. Even before we got them in the tins, the tops of them looked like they were wrinkling, almost curdling. It was so strange.
I took one to work the next day to eat as a snack, and it was definitely not the same as it had been the day before.
My verdict is, if you want a pretzel, pay the money for a pretzel. These are time-consuming and difficult and need a very specific level of skill to make them correctly. I don’t think we’ll be making them again, but I’m glad we tried even though they went weirdly bad very fast.
I give this recipe 6/10