Thermomix Cinnamon Sugar Pretzels
These pretzels are definitely not making me thirsty!
They are so light and fluffy, and very, very addictive. Mum and I decided to give them a whirl from the new Festive Flavour cookbook. We watched YouTube clips on how to make the shape, we watched quite a few since we both started off making pretzels that looked more like dog turds. After a while we got the hang of it, and for me, waiting the 8 minutes for them to bake was the longest 8 minutes of my life!
Handy tip: to see if your dough is ready to work with, place a small ball of it in a glass of water. When the ball of dough rises to the top, the gluten in the dough is loosened and your dough is ready for the oven!
Deliciousness ahoy I tells ya! I’m actually not going to make another batch soon, as I’m afraid I’ll demolish the whole batch in one sitting I even ate one whilst taking photos!! ooops!
Soft Buttery Pretzels
Thermomix Festive Flavour Cookbook
4 tsp yeast
290-300g cold milk or buttermilk
20g olive oil
550g bakers flour
100g baking soda
Bowl of hot water
Extra sea salt as needed
1. Melted butter for topping and grated Parmesan or cinnamon sugar to finish
2. Place yeast, milk, oil and 1 tsp of the sugar into TM bowl and blend for 4 seconds on speed 5. Warm through for 3 minutes at 37°C on speed 2.
3. Add remaining sugar, flour and salt and mix for 10 seconds on speed 7.
4. With dial set to closed lid position, knead for 2 minutes on interval speed.
5. Wrap in oiled ThermomMat and set in warm place to double.
6. Meanwhile, preheat oven to 220°C. If you have a pizza stone, heat in the oven at the same time.
7. Place baking soda into hot water and dissolve with a fork.
8. Divide dough into 80g pieces and form pretzels by rolling long ‘snakes’ out of each pieve to the full length of the ThermoMat (50cm). Holding each end of the dough, slap the bread dough a few times to lengthen and even out. Make large pretzel shape, push joins together and then dip into cooled baking soda water before placing directly onto heated pizza stone, (or paper lined baking tray). Cook for about 8 minutes until golden brown, remove and cool slightly before brushing with melted butter and sprinkling with toppings of choice.