180ml warm water
1 ½ tsp fast action dried yeast
½ tbsp caster sugar
½ tsp salt
325g plain flour, plus extra for dusting
3 tbsp caster sugar
1 tsp ground cinnamon
20g butter, melted
Vegetable oil, for greasing
Caramel sauce (optional)
125g soft brown sugar
120ml double cream
pinch of salt
Preheat oven to 200C/180Fan and line a baking tray with parchment paper and lightly oil it.
Dissolve the yeast in the water in a jug and mix well. Add the sugar and salt and mix again
Place the flour in a large bowl, add the yeast mixture to it and mix well until it comes together. When the dough bounces back when you poke it with your finger, it’s ready to knead.
Tip the dough out onto a lightly floured surface and knead for 10 minutes (use the heel of your hand to flatten and stretch the dough before folding it back on itself and repeating).
Shape the dough into a neat ball, place into a lightly oiled bowl, cover with lightly oiled cling film and leave to rest for 45 minutes or until it has doubled in size. Knock back the dough – literally push it back into itself - and then divide into 8 equal pieces.
Roll each small piece out into a long sausage shape approximately 35cm long. Arrange the length of dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U. Press gently to make the ends stick. It can take a while to get this right, don’t worry if they’re not perfect, really any shape will do!
Place on the lightly oiled, lined baking tray. Cover with cling film and leave to prove for another 15 minutes. Remove the cling film and bake for 15 minutes or until golden brown on top and sounding slightly hollow if you tap them on the bottom.
Mix the caster sugar and cinnamon together. Once the pretzels are cooked, brush them with the melted butter and sprinkle the cinnamon sugar on top.
If you’d like to serve them with a caramel sauce to dip into (yes please!) simply tip the 125g of brown sugar into a heavy-based pan, stir in 2 tablespoons of water and keep over a medium heat until the sugar has completely melted. Turn up the heat and let the mixture bubble for 4-5 mins until it becomes a pale caramel colour. This stage is very important as otherwise the sauce will be weak and not a rich golden colour. Remove from the heat and stir in the cream, 25g of butter and a pinch of salt. Let the sauce cool a little before you serve it in a bowl alongside the pretzels.