Homemade Soft Pretzels, with Raisins
Pretzels are our weakness, one of the treats we allow ourselves only from time to time, not too often. Kids love them and it's great joy every time we buy them pretzels. It became inevitable that I had to try the homemade pretzels recipe and I started with this version of soft pretzels, very nice and easy to cook.
I replaced the raisins with dried cranberries, but you can use anything you like - bits of chocolate, sugar with cinnamon, raisins, halva, dried plums/apricots, nuts etc. I think you should try them - they are fluffy, tender, a bit flaky and very tasty. The homemade preztels can be a great lunch snack at school or a treat next to the morning coffee, definitely with a little butter on top!
or 10-15g dried yeast
or anything else you like - chocolate bits, dried cranberries, cinnamon, dried plums, halva etc.
Step by step
Put the yeast, 250ml warm milk, 3 tbsp flour and 1 tbsp sugar in a bowl.
Mix to combine using a whisk, let sit for 10-15 minutes until it starts to foam.
After that, add 150g yogurt, 1 egg, 2 tbsp sugar, 1 tsp salt and 150g oil.
Mix well to combine.
Stir in the rest of the flour, mixing with a spoon/spatula at first, until all the ingredients are absorbed into the mixture.
Tip out onto the lightly floured table and start kneading with your hands, until smooth and elastic.
Let rest in the bowl for about 30-60 minutes.
After that, divide the dough into 20 relatively equal pieces.
Shape each piece into a small ball and let rest on the table for 15 minutes.
Dip your fingers in melted butter and flatten each ball with your hands.
Roll out into an elongated oval, as thin as possible.
Scatter over the raisins or any other filling you like.
Overlap the ends and press them into each other when you shape the circle.
Repeat for all the pretzels, arrange them in baking sheets lined with parchment paper and let rise for 20-30 minutes.
After that, brush with eggwash and sprinkle on top with poppy or sesame seeds, if you like.
Bake in the preheated oven to 200 degrees C, for 20-30 minutes or until nice golden brown.
They are wonderful when warm, but cold as well. I froze some (after baking-cooling) and I reheated them when I needed.