- Published on
Ingredients for 8 servings
Preparation
- 1 ½ cups water, warm
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 4 ½ cups flour
- 3 tablespoons oil, divided
- ⅔ cup baking soda
- 2 eggs, beaten
- coarse salt
Preparation
- In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
- Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
- Remove the dough and use the remaining oil to cover the bowl.
- Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
- Preheat oven to 450°F (230°C).
- Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
- Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
- Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
- Enjoy!
- Published on
Ingredients
- sea salt
- black pepper
- potatoes
- olive oil
- To prepare and cook your potato wedges:
Preheat your oven to 400˚F. Put a large pan of salted water on to boil. - Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges (or think fries). Add to the pan of boiling water and parboil for 8 minutes. Drain and leave to steam dry for a couple of minutes.
- Transfer to a roasting tray and add a good amount of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer.
- Cook in the oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.