Nada se compara ao cheiro de pretzels quentes a sair do forno. Esta receita caseira permite criar os clássicos nós salgados, com um interior macio e uma crosta dourada e viciante. São perfeitos para um lanche de fim de semana, para partilhar com amigos ou para acompanhar uma cerveja fresca.

Ingredientes

Massa:

  • 1 colher de sopa de fermento instantâneo
  • 1 colher de sopa de açúcar
  • 1 colher de chá de sal
  • 2 colheres de sopa de manteiga macia
  • 1 xícara de água morna
  • 3 xícaras de farinha

Banho:

  • 2 1/2 colheres de sopa de bicarbonato de sódio
  • 4 xícaras de água morna

Preparação

  1. Misture o ingrediente da massa e amasse até obter uma massa macia, mas não pegajosa. Deixe-o subir por 1 hora. Divida a massa em 8 ou 10 pedaços. Unte uma tábua ou tampo de mesa com um pouco de óleo.
  2. Enrole cada pedaço de massa em fita longa cerca de 2 1/2 pés. Em seguida, pendure a massa de corda e faça uma torção e acabe a extremidade para o centro do anel.
  3. Mergulhe cada pretzel em água com gás apenas para molhá-lo e, em seguida, coloque em uma bandeja untada.
  4. Para sabor individual, você pode polvilhar queijo parmesão ou sal ou canela misturada com açúcar por cima.
  5. Deixe por meia hora. Pré-aqueça o forno a 250ºC e, em seguida, asse os pretzels por 7 a 10 minutos até dourar.
  6. Pincele com manteiga para fazê-lo brilhar. Servir quente.

Dicas: Depois de feitos podes polvilhar com queijo parmesão, canela misturada com açúcar, sal, chocolate derretido, natas, alho e erva, etc

Ready to get twisting? You’ll find the English recipe below.

Homemade Pretzels

There’s something uniquely satisfying about pulling a tray of warm, soft, and chewy homemade pretzels from your own oven. Far superior to any shop-bought version, they fill your home with an irresistible aroma. This recipe is surprisingly straightforward and perfect for a fun baking project.

The secret to achieving that classic deep-brown, shiny crust and distinctive pretzel flavour lies in a simple but crucial step: the baking soda bath. Quickly dipping the shaped dough into a warm solution of water and baking soda before baking triggers the Maillard reaction, which is responsible for the signature colour and taste. Don’t be tempted to skip this part!

Once you’ve mastered the basic recipe, the topping possibilities are endless. Keep it classic with a generous sprinkle of coarse sea salt, or go sweet by brushing the warm pretzels with melted butter and dredging them in cinnamon sugar. For a savoury twist, Parmesan cheese is a fantastic choice. They are best served warm, perhaps with a side of sharp mustard or a creamy cheese dip.

Ingredients

For the Dough:

  • 1 tbsp instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp soft butter
  • 1 cup (240ml) warm water
  • 3 cups (375g) plain flour

For the Baking Soda Bath:

  • 2 1/2 tbsp bicarbonate of soda (baking soda)
  • 4 cups (approx. 1 litre) warm water

Method

  1. In a large bowl, combine all the dough ingredients. Knead for 5-7 minutes by hand or with a dough hook until you have a soft, smooth, but not sticky dough. Place in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
  2. Preheat your oven to 220°C (425°F / Gas Mark 7). Grease a large baking tray. Punch down the risen dough and divide it into 8 or 10 equal pieces.
  3. On a lightly oiled surface, roll each piece of dough into a long rope, about 2.5 feet (75cm) long. To form the classic pretzel shape, make a U-shape with the rope, then cross the ends over each other twice to create a twist. Fold the twist down and press the ends onto the bottom of the U-shape.
  4. Prepare the baking soda bath by dissolving the bicarbonate of soda in the warm water in a wide bowl. Dip each shaped pretzel into the solution for about 20-30 seconds, then lift it out with a slotted spoon, allowing excess water to drain off. Place the pretzel on the prepared baking tray.
  5. Sprinkle your desired toppings over the pretzels now, such as coarse sea salt, Parmesan cheese, or a mix of cinnamon and sugar. Let them rest for 15-20 minutes.
  6. Bake for 7-10 minutes, or until they are a deep golden brown.
  7. For a shiny finish, you can brush the hot pretzels with a little melted butter as soon as they come out of the oven. Serve warm.

Tips: Great toppings include Parmesan cheese, cinnamon sugar, coarse sea salt, or you can serve them with dips like melted chocolate, cream cheese, or a garlic and herb butter.