on the rise artisan breads
SOFT SALTY PRETZELS
PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) MAKES 12
2 cups (500ml) milk, warmed
1/3 cup (75g) firmly packed brown sugar
4 teaspoons (14g) dried yeast
2 teaspoons coarse cooking salt
4½ cups (675g) plain flour
60g butter, chopped, at room temperature
½ cup (140g) bicarbonate of soda
1 litre (4 cups) warm water
1 tablespoon salt flakes
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 Place milk and sugar in a medium bowl; sprinkle over yeast. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
Stir salt, flour and butter into the yeast mixture to form a soft, sticky dough. Turn dough onto a lightly floured surface; knead for 5 minutes or until smooth and elastic. Place in an oiled large bowl; cover with a tea towel or plastic wrap. Stand in a warm
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