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

Tools

• Oven
• Chef Patissier XL
• Large mixing bowl
• Traybake tin - large

Method

1. Fit the Dough Tool
2. Add the ingredients into the warming bowl and fit the splashguard
3. Heat - 5 minutes, heat setting 2
4. Then add the next ingredients
5. Mix – 5 minutes, speed 1
6. Remove the Dough Tool
7. Let prove – 1 hour, heat setting 2
8. Preheat the oven to 220ºC
9. Dust a baking tray with flour
10. Place the dough on a lightly floured work surface
11. Divide the dough into 16 equal pieces and roll them into 20 cm long logs, tapered at each end
12. Place two pieces next to each other and press the ends together lightly
13. Repeat the same with the rest and then cover with a kitchen towel
14. Let rest – 30 minutes
15. Add the ingredients into a large bowl and mix until dissolved
16. Dip each pretzel into the water mixture – 10 seconds
17. Place the shaped dough on the baking tray
18. Sprinkle with gruyere cheese and bacon
19. Bake – 20 minutes, 220ºC
20. Serve

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