If you like pretzels you must try this sweet version of pretzels: raisin pretzels. They have the same pretzel texture and, as a plus, they have vanilla flavor and raisins.
The dough I used to prepare these raisin pretzels is the same that I used for making German Pretzels. I added more sugar, vanilla and raisins.
To get that specific pretzel texture, don’t skip the baking soda bath. After shaping the pretzels, you have to boil them for a few seconds in a solution of water and baking soda. This is how pretzels get their distinctive “skin”, brown and chewy.
As regarding the flour, you can use bread flour or all purpose flour.
You should also try:
Ingredients for raisin pretzels:
– 450gr flour
– 250ml lukewarm water
– 50ml vegetable oil
– 13gr fresh yeast (or 7gr dried yeast)
– 1/2 teaspoon salt
– 80gr sugar
– 150gr raisins
For the baking soda bath:
– 2L water
– 40gr baking soda
How to make raisin pretzels
Use a small bowl to mix together fresh yeast and 1 teaspoon of sugar. Mix with a teaspoon until the yeast turns fluid.
In a separate bowl, a larger one, combine sugar, 1/2 teaspoon salt, vegetable oil, vanilla and lukewarm water. Pour the fluid yeast, add the raisins and stir to combine.
Pour the flour, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, start kneading until the whole flour is incorporated. We must obtain an elastic and unsticky dough. If the dough is too sticky, add little more flour.
Place the prepared dough in a lightly oiled bowl, cover with plastic wrap and leave it rise in a warm place for 45 minutes – 1 hour (or until double in volume).
Place the risen dough onto the lightly oiled working surface. Divide the dough into 10 equal pieces for 10 raisin pretzels.
Take 1 piece of dough and shape into a rope of 45cm length. Bring the two ends together, overlap them, twist and bring back over the main body.
Repeat with the remaining pieces of dough.
Meanwhile, pour 2L of water into a large pan and bring to a boil. When the water starts to simmer add the baking soda, carefully because it makes bubbles in the first seconds.
Gently drop each pretzel into the pan, 3-4 at a time, for 30 seconds.
Use a slotted spoon to remove the pretzels from the boiling water.
Place the raisin pretzels onto a non-stick baking tray (or any tray lined with parchment paper).
Bake the raisin pretzels at 200ºC for 20 minutes or until golden brown.
Serve these delicious raisin pretzels warm or cold, as a snack.