Vince Trim- Executive Chef, Mona
by Stephanie Williams
“Pretzels are a firm favourite in my house. They are quick and fun to make, and you don't really need to follow a prescriptive recipe so you can add any toppings and flavours you like.”
Having just worked on a nine-course degustation menu full of challenging ingredients and invasive plants and animals like thistle, sea urchin and deer for Mona’s new Eat the Problem project, it’s a treat to make something simple with my family. This is the first thing I did with my boys on my first day off after our grand opening night feast, and the hands-on kneading and comforting bread-baking smell really hit the spot.”
Ingredients: Makes 10
- 1 ½ cups warm water
- 1 tsp salt
- 1 tsp sugar
- 2 tsp dry yeast
- 4 ½ cups plain flour
- 2 tbs vegetable oil
Mix all the ingredients together and knead with your hands for 5 minutes. Place in an oiled bowl and cover it before letting the dough rest until it has doubled in size.
Divide into ten evenly sized balls and roll them out into long strips so you can knot them into a classic pretzel shape. Then poach in three litres of boiling salted water with 4tbsp of baking soda for half a minute on each side.
Place on a baking tray and brush with beaten egg and sprinkle with sea salt or your favorite topping. Bake at 180c for around 15 mins. ■
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