Soft Pretzels

Ingredients

• 180ml warm water (40°C–45°C)
• 55g brown sugar
• 7g active dry yeast (1 packet)
• 30g whole wheat flour
• 65g plain flour
• 205g high gluten bread flour
• 1 pinch sea salt (optional)
• 1 large egg
• 2 tbsp sea salt flakes (optional, for topping)

Directions

1. Preheat oven to 230°C. Lightly coat a baking tray with vegetable cooking spray or shortening.
2. To proof the yeast, combine warm water, brown sugar and yeast in a bowl. Stir to combine, then set aside for 5 minutes.
3. Place the flours and pinch of salt (if using) into the Vitamix container and secure the lid.
4. Start on the lowest speed, then quickly increase to Variable 6. Blend for 5 seconds or until a hole forms in the centre of the flour mixture.
5. Start on the lowest speed, then increase to Variable 3. Remove the lid plug and pour the yeast mixture through the opening. Stop the machine and replace the lid plug.
6. Select Variable 10 and pulse 2–3 times. Remove lid, scrape down sides and pull dough into the centre. Replace lid.
7. Select Variable 10 and pulse 5 times. Add extra water 1 tbsp at a time only if dough seems exceptionally dry.
8. Repeat the scrape-and-pulse process about 5 times until the dough binds together into a soft, elastic mixture.
9. With floured hands, remove dough, form into a ball and place in a warm spot to rise until doubled in size.
10. Transfer dough to a lightly floured surface and divide into 12 pieces.
11. Roll each piece into a rope 30–46cm long. Shape into a pretzel by looping into an oval, twisting ends together, then pressing ends onto the top of the oval.
12. Whisk the egg with a splash of water. Brush over pretzels, then sprinkle with sea salt flakes (if using).
13. Bake for 8–10 minutes, or until crisp and lightly browned. Best served warm.