Recipes

Vanilla Pretzels

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Butter, unsalted 2 cups
400 g Caster Sugar 2 cups
200 g Eggs, fresh 4 x 50 g
1000 g Laucke Wallaby Flour 6¼ cups
VANILLA WATER ICING
500 g Icing Sugar 4 cups
100 g Hot Water ⅖ cup
30 g Vanilla Essence 2¼ tbsp

Method

  1. Cream butter and caster sugar until light and fluffy. Scrape down.

  2. Add eggs to the butter and sugar mixture in low speed, and in several lots until incorporated. Scrape down.

  3. Add Wallaby Flour on low speed, and mix to a smooth paste.

  4. Cover and allow to rest for 15 minutes.

  5. Weigh into 25 gram pieces, and roll into sticks 22 cm long, taper the end slightly.

  6. Bend into pretzel shapes, and arrange on prepared baking trays.

  7. Baking Temperature 200°C.

  8. Baking time 8 - 10 minutes until firm to touch, and a light golden colour on the base. Leave on trays.

  9. Yield 75.

  10. To finish, place a wire over a silicone papered tray.

  11. Immediately after baking, coat the tops with vanilla flavoured water icing.

  12. Allow to drain and dry.

  13. Vanilla Water Icing

  14. Stir the icing sugar into the hot water and vanilla using a hand whisk. When free from lumps, use immediately.

  • Laucke Specialities
  • Yield 75
  • Bake for 8 - 10 minutes
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

PRINT RECIPE BACK TO RECIPE LIST
Are you sure you want to print? Print Cancel