Golden, soft, and slightly salty pretzels dripping in salted caramel topping
Yesterday was rainy and miserable, everything July shouldn’t be. But my sister and I made up for it with a delicious afternoon of baking. She made peanut butter cookies while I whipped up these salted caramel pretzels for you using the recipe from Sally’s Baking Addiction. They are SO good! What’s even better is that they are also so easy to make! I’ve never made pretzels before and was a bit daunted, but the recipe is so straight forward I’d recommend it to anyone who wants to try.
I added a delicious salted caramel topping to mine and here’s how they turned out!
The dough for these pretzels was quite sticky at first, so make sure you flour your hands before you start to roll and make your shapes. The recipe I used (link is above) allowed for adding flour during kneading, so don’t worry about adding too much – you’ll be fine!
You can make your pretzels to whatever size you like by cutting off larger or smaller pieces of dough, but I made mine from about 30cm rolled out pieces. At first, I rolled the pieces out by rubbing them together between my hands. When I got a bit braver I tried a different technique, holding the dough at each end and spinning it like a skipping rope to lengthen it out. The latter option is much quicker but takes a little bit of practice.
I didn’t go for the swinging approach when creating the pretzel shapes though. I’m in awe of the bakers who can just move their arms about and voila, a pretzel! I simply lay the dough out, took each end and crossed them over, then twisted them round each other once more before pressing down the two ends. The technique doesn’t look so impressive, but it’s far easier and the end result is just as flashy.
Once they were out of the oven, I cooled the pretzels on their baking sheets. Once cooled, I drizzled them with some salted caramel that I had made earlier. I found it was helpful to make the caramel before the pretzels because sugar gets so boiling hot and takes so long to cool as a result, it gave me plenty of time to have the caramel at a safe working cool temperature to drizzle.
The end result? Gooey-soft-sugary heaven.
Find me on…