BY SALLY CINELLO 2021
PALE ALE PRETZELS
1 Can of Sydney Brewery Pale Ale ( Need 355ml so a sip for the baker 😉
1 Tablespoon Sugar
2 teaspoons salt
1 x 7gm packet of active dry yeast
60gm Unsalted butter, melted & cooled
610gm Plain Flour
4 Litres of water to par boil pretzels
85gm Bi-Carb soda
1 Egg yolk beaten with 1 Tablespoon milk
Salt flakes for topping
Oil for bowl
- Warm the beer to 45°c or if you haven’t a thermometer to lukewarm temperature
- In a stand mixer with the dough hook attached, add the warm beer, sugar & salt, then sprinkle the yeast on top. Let the mixture sit for about 5 minutes, or until it starts to get frothy.
- Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
- Increase the mixer speed to medium and knead for 4-5 minutes. (If you haven’t got a mixer with a hook then you can mix as above & then have to knead it by hand until it is smooth)
- Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
- In a clean bowl, add enough oil to brush/coat the side of the bowl.
- Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
- Cover with a tea towel or gladwrap , then allow to rise for about an hour, until the dough has doubled in size.
- Preheat oven to 220°c
- Line two baking trays with silicone cooking mats or greaseproof baking paper
- Mix the Bi-carb soda & water in a large saucepan & bring it to the boil.
- Turn the dough onto a lightly floured surface and divide into 8 equal pieces.
- Roll into a rope shape 60cm long, then bring the two ends of the rope up to form a “U” shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the “U” to form the pretzel shape, pinch the seams down.
- When all pretzels are shaped, add them 2 at a time to the pot of boiling water & boil them for 30 seconds. Then remove them from the water with a large spatula and place on the baking trays.
- Brush each pretzel with the egg mixture and sprinkle them with salt.
- Bake for 12-15 minutes or until browned.
CIDER SAUTEED RED CABBAGE
1 small brown onion, diced
500gm Red cabbage, thinly sliced
1 Granny Smith apple, peeled/cored and chopped
1 teaspoon orange zest
1 teaspoon ground mixed spice
30gm soft brown sugar
1 Tablespoon Apple cider vinegar
Salt to taste
- Melt the butter in a non stick saucepan ( one that has a lid) & then add the onion, cabbage & apple – give it a good stir to coat cabbage etc in butter
- Add the orange zest, spice & sugar, stirring it well to dissolve the sugar.
- Add the cider vinegar, stir & add the lid on to steam for a few minutes.
- Add the apple cider, give it a good stir, bring it to the boil & then reduce to a simmer. Add salt to your individual taste. Simmer over low heat with the lid on for 1 hour or more stirring regularly – the steam created on the lid will keep the cabbage hydrated but you can add etc cider if it starts to stick. Cook until cabbage is tender
I served this red cabbage with the pretzels above, pork sausages & homemade sauerkraut.