2tbspsBarley SyrupMalt (or use 2tbsp non-diastatic malt powder)
1tbspButter Vegetable Oilor
For the Topping:
1tbspBarley SyrupMalt (or use 1tbsp non-diastatic malt powder)
Sea Saltor turbinado – for sprinkling
Combine all the ingredients for pretzels and knead — by hand or mixer — to make a cohesive, fairly smooth dough. It should be slightly sticky; if the dough seems to be too dry, then knead in an additional 1~2tbsp of water.
Cover the dough and let it rest for 45 minutes. It will only rise minimally.
Towards the end of the rising time, preheat the oven to 350°F.
Turn the dough out onto a slightly greased work surface, fold it over a few times to gently deflate it, then divide the dough into equal 12 pieces.
Roll each piece into 18″ rope and shape each rope into a pretzel.
Dissolve the Malt Syrup into the water. Brush the pretzels with the solution and sprinkle lightly with either coarse salt or turbinado sugar. Place them on parchment lined baking sheet.
Bake the pretzels for 25~30 minutes or until they are light golden brown.
Remove the pretzels from the oven and brush with melted butter, if desired.
I served the pretzels with some Nutella and peanut butter for dipping. See my son dipping his in Nutella in the background.