|Serves: Upto 8 people
|Preparation time: 5 minutes
|Cooking time: 15-20 minutes
500g/1lb 2oz plain flour
Pinch of salt
7g-10g easy bake/quick action yeast
40 g/1 1/2 oz sugar
75 g/3oz lard/white fat, (at room temperature, cut into cubes)
230 ml warm milk
50g/2oz plain flour, for dusting
50g Bicarbonate of Soda
125 ml salted warm water, for brushing
150g Greek yogurt
75g icing sugar
100g milk chocolate
2 tbsp coconut oil
75g g white chocolate
2 tbsp toasted hazelnuts, chopped
2 tbsp freeze-dried raspberries or chopped dried cranberries
Processing time: 50 minutes
Resting time: 1 hour 40 minutes
Total time: 2 hours 50 minutes
1 - Attach the mixer bowl to your Titanium Chef Baker XL and fit the dough tool.
2 - Using the integrated weighing function, weigh the flour, yeast, sugar and the lard in the mixer bowl, and add a pinch of salt.
3 - Start the machine on Min speed. Gradually add the milk, increase to speed 1 until a dough is formed- approx 2 minutes, then continue at speed 1 for 6-8 minutes (you may need to add more milk if the mixture is too dry).
4 - Cover and leave to rest in a warm place for 1 hour.
5 - Once proven transfer the dough onto a lightly floured work surface.
6 - Bring the edges of the dough into the center then turn the dough over; bring into a ball.
7 - Cover with a tea towel, allow to rest for a further 10 minutes on the work surface.
8 - Divide the dough into eight equal pieces. Roll the pieces of dough into ropes measuring 40 cm long.
9 - Form the rope into a ‘U’ shape. Cross the open ends over each other to form a twist
10 - Bring the twisted end down over the bottom of the U and press to seal to make a pretzel shape. Repeat this action with the rest of the dough.
11 - Place the shaped dough onto baking trays lined with parchment paper and cover the dough with a damp tea towel. Place in a warm draught free place.
12 - Leave to proof for 30 minutes or until doubled in size.
13 - Preheat the oven to 220°C/Gas Mark 7 and grease the baking trays.
14 - Half fill a large saucepan with the water and add the bicarbonate of soda. Bring the water to a rolling boil.
15 - Using a slotted spoon immerse the pretzels in batches into the water for 10 seconds
16 - Flip over to the other side for 10 seconds, remove and drain.
17 - Place onto the prepared baking trays and brush or spray the dough with salt water
18 - Bake in the oven for 10-15 minutes, brushing the pretzels with the salted water twice again during baking so they are nice and crispy.
19 - Whilst the pretzels are baking begin to prepare the ingredients for decoration.
20 - Retrieve and clean the mixer bowl, attach it to your Titanium Chef Baker XL and fit the whisk tool.
21 - Add the Greek yogurt and icing sugar into the mixer bowl, start the machine on speed 1 and then increase to speed 4 until combined.
22 - Transfer the yogurt mixture into a medium bowl. This will need to be deep enough to dip the pretzel in and coat half of the pretzel in the mixture.
23 - Break the milk chocolate into a microwaveable bowl add one tablespoon of coconut oil to the bowl. Microwave until its fully melted, stirring every 30 seconds to ensure the chocolate doesn’t burn.
24 - Repeat this process with the white chocolate and the remaining 1 tablespoon of coconut oil.
25 - Once the pretzels have cooled completely, dip four of the pretzels into the yogurt mixture and four of the pretzels into the melted milk chocolate.
26 - Drizzle the yogurt dipped pretzels with the remaining milk chocolate and sprinkle over the freeze-dried raspberries or cranberries.
27 - Drizzle the white chocolate over the milk chocolate dipped pretzels and sprinkle over the chopped nuts.
28 - Allow to set then store the pretzels in an airtight container.