CHEESY PRETZEL TWISTS

Soft, chewy and cheddar cheese flavoured Pretzel twists that is perfectly cheesy.

INGREDIENTS

1 and 1/2 cups water

1 Tablespoon unsalted butter, melted

2 and 1/4 teaspoons instant yeast

1 Tablespoon honey

1 teaspoon salt

3 and 3/4 cups maida/ all-purpose flour

Cheddar cheese sticks or block

Baking soda bath:

9 cups water

1/3 cup baking soda

For seasoning :

Sesame seeds

Egg for egg wash

Rock salt

Unsalted butter, melted

INSTRUCTIONS

Combine the water and butter together in a glass bowl. Microwave until the butter has melted. Mixture will be hot but not boiling

Pour this mixture with the remaining ingredients into a mixing bowl and beat using a hand mixer fitted with dough hook until it forms a soft dough that pulls away from sides of the bowl.

Tip : You can add a bit more flour if you feel the dough is sticky.

Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball and place in a clean, lightly greased bowl, and cover with plastic wrap. Let it rest for about 10 to 15 minutes for the dough to double in size.

Preheat the oven to 220 degree C. Line a baking tray with parchment paper and spray lightly with nonstick cooking spray.

Tip : you need this double layer so that the pretzels twists do not stick to the tray.

In a large bowl or large saucepan on stove, combine the baking soda with 9 cups water. Stir until the baking soda is dissolved and set to bowl on low flame.

If you are using the cheese block, cut these into long rectangular pieces. Set aside.

Punch the dough to remove the air and then move onto a lightly floured work surface.

Use a sharp knife to cut off a handful of dough. Roll into an 18-inch log of equal size. Coil this log extremely tightly around a cheese stick or cut cheese block so that none of the cheese is exposed. Pinch edges to seal well. Repeat with the remaining cheese and dough.

Drop 3 to 4 pretzel twists into boiling water and let sit for 20 seconds. Remove carefully and place onto the prepared baking tray with gap between each twist.

Brush beaten egg over each pretzel. Sprinkle with rock salt and sesame seeds. Bake for 15 minutes or until golden brown.

Remove from the oven and brush each pretzel with melted butter. Serve warm.

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