Step 1: Place the flour in a large bowl, add the yeast to one side of the bowl and the sugar to the other, mix to combine. Make a well in the centre. Mix the warm milk and melted butter together in a jug and pour into the well. Mix the dry ingredients into the wet ingredients until all combined.
Step 2: Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.
Step 3: Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.
Step 4: Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Roll the dough out into a rectangle about 30-40 cm long. Using a sharp knife or pizza cutter cut the dough into 8 strips.
Step 5: Shape each piece of dough into a pretzel shape; place the dough in a ‘U’ shape and twist the ends together, fold over the top of the ‘U’ shape and press the ends of the dough where it meets the dough to secure. Place on a baking tray lined with parchment paper and repeat until all the dough is shaped. Cover the baking trays in oiled cling film and leave the dough to puff up for 20 minutes.
Step 6: Fill a pan with water and add 3tbsp of Bicarbonate of Soda and bring to the boil and turn down to a simmer. Once the dough has rested, using a slotted spoon place a couple of pretzels into the water and cook on each side for about 30 seconds, remove from the water and place back on the baking tray. Repeat for each pretzel.
Step 7: Bake the pretzels at 200°C /180°C fan/Gas mark 6 for 10-12 minutes, until golden brown and risen.
Step 8: Whilst the pretzels are baking, mix together the sugar and cinnamon. Once the pretzels are baked, remove from the oven and brush with the 20g melted butter and sprinkle with the sugar mixture.
Step 9: Melt the Milk Chocolate in the microwave in 30 seconds bursts stirring between each burst until the chocolate is melted. Repeat this process for the White Chocolate to melt.
Step 10: Drizzle the melted chocolates over the pretzels using a teaspoon and sprinkle with the Bright and Bold Sprinkles.
The pretzels are best eaten on the day they are baked, they can be frozen for up to 3 months undecorated once cooled.
For an extra chocolatey finish, dip half of the pretzel in milk chocolate and the other half in white chocolate!
|Per Serving||Per 100 g / ml|
|Fat||14.10 g||10.84 g|
|Carbohydrate||55.79 g||42.92 g|
|Protein||9.37 g||7.20 g|
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