Ingredients
- 275g Water
- 30g Unsalted Butter
- 100g Gruyère Cheese
- 15g Brown Sugar
- 7g Dried Yeast
- 500g Plain Flour
- 5g Salt
- 500g Water
- 20g Baking Powder
- 150g Bacon
Bacon and Cheese Pretzels
These pretzels covered in bacon and melted cheese are great for anytime of day, breakfast, lunch or an afternoon snack and can be eaten warm or cold. You can keep any leftovers in a sealed container in the fridge for up to three days.
Tools
- Oven
- Chef Patissier XL
- Large mixing bowl
- Traybake tin - large
Method
- Fit the Dough Tool
- Add the ingredients into the warming bowl and fit the splashguard
- Heat - 5 minutes, heat setting 2
- Then add the next ingredients
- Mix – 5 minutes, speed 1
- Remove the Dough Tool
- Let prove – 1 hour, heat setting 2
- Preheat the oven to 220ºC
- Dust a baking tray with flour
- Place the dough on a lightly floured work surface
- Divide the dough into 16 equal pieces and roll them into 20 cm long logs, tapered at each end
- Place two pieces next to each other and press the ends together lightly
- Repeat the same with the rest and then cover with a kitchen towel
- Let rest – 30 minutes
- Add the ingredients into a large bowl and mix until dissolved
- Dip each pretzel into the water mixture – 10 seconds
- Place the shaped dough on the baking tray
- Sprinkle with gruyere cheese and bacon
- Bake – 20 minutes, 220ºC
- Serve