{"id":800,"date":"2013-10-25T13:09:20","date_gmt":"2013-10-25T05:09:20","guid":{"rendered":"https:\/\/colourpopstudio.com.au\/?p=800"},"modified":"2013-10-20T20:45:21","modified_gmt":"2013-10-20T12:45:21","slug":"oktoberfest-pretzels","status":"publish","type":"post","link":"https:\/\/colourpopstudio.com.au\/2013\/10\/25\/oktoberfest-pretzels\/","title":{"rendered":"Oktoberfest Pretzels"},"content":{"rendered":"

\"Finished\"This post was inspired from this Bretzels<\/a> recipe.<\/p>\n

Ahh, October. The time for eating pretzels, schnitzels, bratwurst and drinking beer, lots of it. Oh and dressing up all Oktober-festy. Don’t worry, we did. Yes a post is coming soon. But for now, let’s focus on the pretzels shall we?<\/p>\n

Ingredients<\/p>\n

Makes 10 mini pretzels<\/p>\n

500g (17.6 ounces)all-purpose flour
\n15g (\u00bd ounce) instant yeast
\n100g (3 \u00bd ounces) sugar
\n7 tablespoons\u00a0butter, at room temperature
\n1 teaspoon\u00a0salt, plus a dash for the\u00a0egg wash
\n1 cup milk
\nOil, for greasing
\n1 egg<\/p>\n

Mix the flour, instant yeast, sugar, butter, and salt in an electric mixer\u00a0on slow for 5 minutes.<\/p>\n

\"Combine-Ingredients\"<\/p>\n

Start by adding \u00be cup\u00a0of the milk, gradually adding the remainder until the dough is smooth. If the dough gets too sticky, you can add a little extra flour to compensate.<\/p>\n

\"Add-Milk\"<\/p>\n

Increase the\u00a0speed to\u00a0medium and mix for 2 minutes. When the dough is smooth and doesn\u2019t stick to the bowl, it\u2019s ready.<\/p>\n

Lightly oil your work surface to prevent the dough from sticking. Roll the segments into little 85g (3 ounce) balls.<\/p>\n

\"Roll-Balls\"<\/p>\n

Then, roll all the dough balls into 12-inch\u00a0strips.<\/p>\n

\"Roll-Snake\"<\/p>\n

To shape the dough strips into pretzel shapes, first form the strips into a “U” shape.<\/p>\n

\"roll-into-u\"<\/p>\n

Hold the ends of the “U” and gently cross them over each other to the opposite\u00a0bottom side. You may need to press the ends in so that it sticks.<\/p>\n

\"Twist-sides-over\"\"set-aside-on-tray\"<\/p>\n

Cover the\u00a0tray with plastic wrap, making sure not to press down on the dough and set aside for 30-40 minutes to allow the dough to rise.<\/p>\n

\"cover-and-set-aside\"<\/p>\n

Preheat the oven to 210 degrees celsius (410-420F).<\/p>\n

Once the pretzels have risen, crack the egg into a bowl and whisk, brush pretzels lightly and evenly with the egg wash. Then, crack a generous amount of sea salt over each pretzel.<\/p>\n

\"Egg-and-salt\"<\/p>\n

Place the pretzels in the\u00a0oven and bake for 8-10 minutes or until golden brown. Once golden brown, remove from oven and set aside to cool.<\/p>\n

\"Let-Cool\"<\/p>\n

Once they’re cool, you are ready to serve them. They go quite nicely with some German Beer :) I served mine in a woven basket with white napkin.<\/p>\n

\"Finished-2\"<\/p>\n

Enjoy! These are a great snack at parties. Love Megs xo<\/p>\n","protected":false},"excerpt":{"rendered":"

This post was inspired from this Bretzels recipe. Ahh, October. The time for eating pretzels, schnitzels, bratwurst and drinking beer, lots of it. Oh and dressing up all Oktober-festy. Don’t…<\/p>\n","protected":false},"author":1,"featured_media":805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,26,10],"tags":[236,255,253,256,254],"yoast_head":"\nOktoberfest Pretzels - ColourPop Studio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/colourpopstudio.com.au\/2013\/10\/25\/oktoberfest-pretzels\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oktoberfest Pretzels - ColourPop Studio\" \/>\n<meta property=\"og:description\" content=\"This post was inspired from this Bretzels recipe. 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