Heart-Shaped Pretzels
Party over, but who cares? These are not only adorable, but super fun to make! Serve this for your loves during breakfast, I‘m sure these heartzels will made their day.
Ingredients
- 300 g Bread Flour
- 30 g All Purpose Flour
- 4 g @lesaffre_my Instant Dry Yeast
- 5 g Salt
- 200 g Cold Water
- 15 g Unsalted Butter
Instructions
- Mix all ingredients in a stand mixer and mix on low speed until it forms a dough
- Continue to knead until it achieves a medium-windowpane stage
- Cover the dough with cling film & rest the dough in the fridge for 15 mins
- Divide the dough into 6 equal pieces (80-85g), & roll them into balls. Rest for 10 mins in the fridge before rolling
- Roll each piece of dough into a long rope about 90cm long. If the rope shrinks as you try to roll them, let it rest for 5 mins to relax the gluten & try again
- Gather the ropes together & start braiding to a regular or heart-shaped pretzel. Repeat braiding all the doughs.
- Transfer the shaped pretzel to the freezer and freeze for 1 hour
- Remove from freezer and dip the shaped pretzels into the lye solution for 20-30 seconds each sides
- Sprinkle some seasalt flakes and bake it at a preheated oven, 200C (with fan) for 15-18 mins or until deeply browned. Rotate the baking tray if necessary.
- Cool on a cooling rack until just barely warm. Enjoy! ✨
Notes
- Lye Solution: If you’re not comfortable using a lye solution, you can substitute it with a baking soda bath (boil water with 1/4 cup baking soda, then dip the pretzels for 20-30 seconds).
- Customization: Feel free to add your favorite toppings like seeds or herbs for an extra flavor kick.