Sesame Pretzels


450 g/ 1lb /3 cups strong white flour bread-flour

1 tsp easy blend dried yeast

1 tbsp castor (superfine) sugar

1 tsp fine sea salt

4 tbsp bicarbonate soda

1 vegan egg

2 tbsp white sesame seeds

2 tbsp black sesame seeds (optional)


1.Mix the flour, yeast, sugar and salt in a bowl. Stir in 280 ml of water and bring to the mixture together into a dough. Knead for 10 minutes, then cover with oiled clingfilm and leave to prove for 1-2 hours until doubled in size.

2. Divide the dough into eight pieces and roll each one into a long rope. Curl the dough into the classic pretzel shape and squeeze the ends to seal. Cover the pretzels with oiled clingfilm and leave to prove for 1 hour or until doubled in size.

3.Meanwhile, preheat the oven to 220°C (200°Fan)/425°/ Gas 7.

4.Bring 1 litre of water to the boil and stir in the bicarbonate of soda. Blanche the pretzels in batches for 1 minuets then transfer to two oiled baking trays.

5.Brush the pretzels with beaten egg and sprinkle with the sesame seeds.

6.Bake for 15 minuets or until they turn a deep golden brown. Leave to cool a little on a wire rack then serve.

One Comment

  1. PoojaG says:

    They look really delicious!!


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