healthy_eatingIf you’re looking for something a little different to bake for friends and family over the Easter break, look no further than the humble pretzel.
These tasty treats are soft, bread like snacks that are perfect for adults and kids alike.
A word of warning though, these are super tasty so best to stick to just one if you are trying to lose weight.
Although very low in sugar (just ½ tspn) and not too much butter, the flour still packs a big punch calorie-wise.
Traditionally, a salted pretzel is the flavour to go for, but you can personalise to your hearts content with these.
Adults will love:

  • The traditional pretzel – use good quality rock salt as well as some sesame or poppy seeds (pictured)
  • Add some good quality dark chocolate chunks
  • Add half cup of sultanas for a fruity treat
  • Pour in some crushed walnuts
  • Grate some cheese on top if you’re a savoury fan
  • Cover them in any kind of nut butter
  • Chop up some jalapenos and add to the dough for a spicy kick

As a treat for the kids:

  • Try adding a handful of choc chips to the mixture
  • Coat the folded pretzels in an even mixture of cinnamon sugar (also in the picture at the back)
  • Coat them in nutella and hundreds of thousands and watch the kids go wild
Ingredients (makes 12)
  • 1 sachet (7g) dried yeast
  • ½ teaspoon sugar
  • 150ml warm milk (skim or full cream is fine)
  • 1 ½ cups plain flour
  • ½ teaspoon salt
  • 30g melted butter
  • 1 tablespoon olive oil
  • 1 egg yolk, lightly beaten
  • Coarse seat salt, to sprinkle
  • Sesame seeds or poppy seeds (optional)

In a small jug or bowl, mix the yeast, sugar and warm milk. Allow the jug to stand for 10 minutes until it gets frothy on top.
Place the flour and salt into a large bowl. Pour in the melted butter and the milk mixture and bring the dough together into a ball with your hands.
On a floured surface, knead the dough for 8 minutes until soft and stretchy. Place the dough back into the bowl, cover the dough with olive oil and wrap the bowl in cling film. Allow to stand for an hour until the dough has doubled in size.
Line two trays with baking paper. Punch down your dough and knead again for 2 minutes until you feel it become soft and stretchy again.
Now is the time to add your mix-ins if you are using any. Break the mixture up into 12 pieces, covering them with cling film until you need them.
Take one of your 12 pieces and roll it out by hand to around 40cm in length. Curve the dough into a horse shoe with the ends facing up. Pull the left end inwards and down across to the bottom right of the horse shoe. Press lightly to join the dough so that there is a little bit of dough hanging below the arch. Take the right end and tuck it under the left side, again allowing for a little dough to hang over the end to form the traditional pretzel shape. Place on the tray allowing plenty of room between each pretzel as they spread a little during cooking.
Once you have rolled all 12, cover with a clean tea towel and allow them to rest for 30 minutes. With ten minutes to go, heat your oven to 190°C.
After 30 minutes it’s time to coat them with the egg yolk and sprinkle over the sea salt and sesame seeds (if using). Bake in the oven for 12-15 minutes or until golden brown. Cool on a wire rack and enjoy while still warm.
Serves: 12. Calories per serve: 250.
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