Pair these soft twists with a classic American dressing. 






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  • 7 g sachet dried yeast
  • 2 tbsp brown sugar
  • 250 ml (1 cup) milk, warmed
  • 335 g (2¼ cups) plain flour, plus extra, to knead
  • 2 tsp mustard powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp celery salt
  • 15 g unsalted butter, softened
  • ⅓ cup bicarbonate of soda


Ranch dressing

  • 150 g (½ cup) whole-egg mayonnaise
  • 80 ml (⅓ cup) buttermilk
  • 1 tbsp sour cream
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp dried thyme
  • 2 tbsp finely chopped flat-leaf parsley 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour 35 minutes
Drink match 2012 Sierra Nevada Southern Hemisphere Harvest Fresh Hop Ale, USA (710 ml, $11.99)

To make ranch dressing, combine all of the ingredients in a bowl and whisk until combined. Cover and refrigerate until needed.

Combine yeast, sugar and milk in a small bowl and set aside for 5 minutes or until mixture bubbles. Combine flour, mustard powder, paprika, cayenne pepper and celery salt in a large bowl. Add yeast mixture and butter and mix to form a dough.

Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.

Line a large oven tray with baking paper. Divide dough into 4 equal pieces, keeping the unrolled pieces covered with plastic wrap while you work. Roll one piece into a 60 cm-long rope. Form a U shape and twist the two ends of the rope together twice. Fold the twisted end backward onto the centre of the U shape to form a circle. Gently press the ends of the rope onto the dough to seal. Transfer to prepared tray, and repeat with remaining dough to make 4 pretzels. Set aside in a warm draught-free place for 30 minutes or until doubled in size.

Preheat oven to 240°C. Bring a large saucepan of water to the boil and add bicarbonate of soda. Reduce heat to medium, add one pretzel and cook for 1 minute on each side. Drain, return to lined tray and repeat with the remaining pretzels. Sprinkle over 2 tsp sea salt flakes and bake for 10 minutes or until golden brown. Serve with ranch dressing.


Photography Chris Chen


As seen in Feast magazine, Dec/Jan 2013, Issue 27.