Steam Combi Recipe: Soft Buttered Pretzels

These pretzels are not the crisy hard Continental style, but are softer, coated in melted butter and very delicious, more like the American snack version

METHOD

1. Place flour instant yeast, salt and brown sugar and 25 g softend butter in the bowl of a kitchen mixer with dough hook attachment.
2. Turn on and add milk .
3. Knead on medium low speed for 7-8 minutes until smooth. Dough should be soft but not sticky .
4. Place dough in oiled bowl and place in oven on Dough proving function for 1 hour or until doubled in size.
5. Remove from oven and  deflate dough slightly, and divide into 8 even pieces.
6. Let each piece rest for 15 minutes.
7. Roll out each piece into a thin log approximately 55 cm long
8. Shape the pretzels by forming a U shape then pull top edges down twisting them and press the ends into the bottom of the U .The shape formed is a bit like a heart with a twisted centre.
9. Preheat oven to 210c  (In Smeg choose Moisten Fan Assisted 1 burst  of steam. In other steam ovens choose low steam or 1 burst.
10. Dissolve baking soda in a large bowl of warm water. Using a slotted spoon or similar dip each pretzel  In the soda mixture then place on baking paper lined oven tray.
11. Sprinkle with sea salt flakes
12. Bake for 12-15 minutes or until deep golden brown. While baking, melt the remaining 40g butter
13. Immediately on removing from the oven, brush the pretzels with melted butter and serve.
14. These are best served on the same day but can be reheated the next day.