- Time 2.5 hours
- Serves 8
- Difficulty Medium
- For the pretzels
- 350ml / 12fl oz warm water
- 1 tbsp white sugar
- 2 tsps salt
- 2 1/2 tsps active dry yeast
- 3 1/2 tsps unsalted butter, melted
- 575g / 20oz all-purpose flour
- 150g / 5oz finely shredded 1833 Vintage Reserve Cheddar
- For boiling
- 1 large pot water
- 80g / 3oz baking soda
- For baking
- 1 egg yolk & 1 tbsp water , whisked together (for the egg wash)
- coarse salt, for sprinkling
- Extra cheese, for sprinkling
- Dissolve the sugar in the water in the bowl of a stand mixer (or a large bowl if doing by hand), and sprinkle the yeast on top of the water. Leave to stand for about 10 minutes, until the yeast has started foaming. Stir in the melted butter.
- Sift the flour and salt into the yeast mix and, using a dough hook attachment (a wooden spoon if doing by hand) mix together on a slow speed. If using the mixer, move to a middle speed and allow to knead for 4-5 minutes, until it’s completely come away from the sides. If doing it by hand, knead on a lightly floured surface for about 10 minutes.
- Transfer the dough to a lightly oiled large bowl. Cover with a damp kitchen towel and place somewhere warm. Allow to rise for about an hour until it has doubled in size.
- Preheat the oven to 230°C (210°C fan assisted) and line two baking sheets with greaseproof paper. Drizzle both lightly with oil.
- Lightly oil the work surface and transfer the dough across. Divide into 8 equal portions. Roll each piece out into about 30cm lengths of rope. Flatten each piece against the oiled surface and scatter cheese along the length. Pinching the ends together and closing the pretzel along the length of each one to seal the cheese in.
- To form the pretzel, make a u-shape the turn the ends in, twisting them around each other once and pressing the ends into the bottom of the U.
- Place each pretzel onto the prepared sheets.
- Meanwhile, start boiling the water with the baking soda. Bring to a rolling boil. Drop each pretzel into the water and boil for about 30 seconds, spooning the water over the top constantly. Remove with a slotted spatula and transfer back to the baking trays.
- Brush each with the egg wash, sprinkle with salt and extra cheese.
- Place in the center of the pre-heated oven and bake for 12 minutes, until the tops have turned brown.
- Transfer to a wire rack to cool and allow to cool for at least 5 minutes before eating. These are best eaten fresh.
When the dough has risen it’s extra stretchy, so be careful once it has been divided and you’re rolling it out into rope. You don’t want it to go too thin or to fall apart when you’re handing it.
Why not make a beer cheese dip to couple these pretzels with for that extra American twist.
With thanks to Bearded Bakery