On The Rise Artisan Breads

Take your breadmaking skills up a notch with our step-by-step guides.

SOFT SALTY PRETZELS

PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) MAKES 12

2 cups (500ml) milk, warmed

1/3cup (75g) firmly packed brown sugar

4 teaspoons (14g) dried yeast

2 teaspoons coarse cooking salt

4½ cups (675g) plain flour 60g butter, chopped, at room temperature

½ cup (140g) bicarbonate of soda

1 litre (4 cups) warm water

1 tablespoon salt flakes

1 tablespoon fennel seeds

1 tablespoon poppy seeds

1 tablespoon sesame seeds

1 Place milk and sugar in a medium bowl; sprinkle over yeast. Cover; stand in a warm place for 10 minutes or until mixture is frothy.

2 Stir salt, flour and butter into the yeast mixture to form a soft, sticky dough. Turn dough onto a lightly floured surface; knead for 5 minutes or until smooth and elastic. Place in an oiled large bowl; cover with a tea towel or plastic wrap. Stand in a warm place for 1½ hours or until dough doubles in size.

3 Preheat oven to 220°C/200°C fan. Oil four oven trays.

4 Turn dough onto a lightly floured surface; divide into 12 even portions. Roll each portion into a 75cm rope. Form each rope into a U-shape, then cross ends to form a loop. Twist once in the centre, then fold ends down over loop to form the pretzel shape.