What Katie Ate At The Weekend
Yet another recipe inspired by a dinner in NYC, these are fab for parties: the sea salt is a fantastic contrast to the bitter dark chocolate. Make them as big or small as you like. Be sure to leave the pretzels in the boiling water for only 30 seconds or they can become a little tough once baked. Serve with small paper napkins to avoid messy chocolate fingers.
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- Hodder & Stoughton published her project Pretzels With Chocolate & Sea Salt 25 Aug 06:00
Sift the sugar, yeast, flour and cocoa into a bowl with a good pinch of salt, then add 200 ml warm water. Stir to combine then, using clean hands, form into a dough. Turn out onto a lightly floured surface and knead for 4-5 minutes until smooth and elastic.
Place the dough in a large bowl greased with a little olive oil and cover with a damp tea towel. Set aside in a warm place for 1-2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and shape into a log approximately 30 cm long. Using a sharp knife, cut into I cm thick pieces, then roll out each piece between your fingers to form a rope about 35-40 cm long. To form a pretzel shape, twist the ends of the rope loosely together once or twice, leaving the ends apart. Take either end of the rope and draw up and over, then press into the middle of the looped section. Moisten the join with a light brush of water and press gently to seal. Place the pretzels on lightly greased -( baking trays (spacing them out well) and set aside for w) minutes to rise.
Meanwhile, preheat the oven to 180°C/i6o°C fan/gas 4 and line two or three baking trays with greaseproof paper.
Place 4 litres water in a large saucepan over medium—high heat, add the bicarbonate of soda and bring to a low boil. Working one at a time, place each pretzel in the water for 30 seconds, then remove with tongs and drain on kitchen roll.
Arrange the pretzels on the prepared trays and bake for 3*5-40 minutes.
Melt the chocolate in a heatproof bowl that fits snugly over a saucepan of simmering water, then set aside to cool slightly.
Leave the pretzels to cool completely before dipping them in the melted chocolate to coat. Sprinkle with sea salt, then refrigerate until the chocolate sets.