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Apple pretzels

Apple pretzels on a wire rack

Apple pretzels

Name: Apple pretzels
Prep time: 1 h 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 500g strong white bread flour plus extra for dusting; 7g sachet fast-action dried yeast; 40g golden caster sugar plus 5 tbsp; 60g butter melted; oil for proving; 1-1 1/2 dessert apples cored, peeled and finely diced; 1 tsp cinnamon; grating of nutmeg; 2 tbsp bicarbonate of soda; 1 egg lightly beaten; caramel sauce to serve

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Serves 8

More effort

Prep: 1 hr and 45 mins

Cook: 30 mins

plus 1 hr 20 mins proving

A star rating of 5 out of 5.2 ratingsRate

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Spend an afternoon making these apple and cinnamon-spiked pretzels with salted caramel drizzle. They're ideal for a bake sale, or as breakfast pastries.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g strong white bread flour

plus extra for dusting
7g sachet fast-action dried yeast
40g golden caster sugar

plus 5 tbsp
60g butter

melted
oil

for proving
1-1 1/2 dessert apples

cored, peeled and finely diced
1 tsp cinnamon
grating of nutmeg
2 tbsp bicarbonate of soda
1 egg

lightly beaten
caramel sauce

to serve

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Nutrition: Per serving

kcal346
fat8g
saturates4g
carbs59g
sugars12g
fibre2g
protein9g
salt0.9g

Method

step 1

Mix the flour, yeast, sugar and 1 tsp salt in a large bowl, then make a well in the middle. Fill a jug with 300ml tepid water, stir in the butter, then pour into the well. Use your hands to mix into a rough dough. Tip onto a floured surface and knead for 10-15 mins until smooth and elastic. This can be done in a stand mixer, too. Put in a lightly oiled bowl, cover and leave for 1 hr to double in size.
step 2

Mix the apple with the cinnamon and nutmeg, then scrunch into the risen dough to evenly distribute and knock back the dough. Divide into 8 equal pieces and roll each into 60cm sausages, then shape into a ‘U’ with the curve pointing towards you. Cross over the two ends, lift them backwards and press into the curve of the U. Arrange on a baking tray lined with oiled parchment. Cover lightly with a damp cloth Set aside for 20 mins to rise.
step 3

Fill a medium saucepan with water, bring to the boil, add the bicarb and 2 tbsp sugar, then reduce the heat to a low simmer. One at a time, lift the pretzels into the pan and cook for 20 seconds on each side. When they rise to the surface, gently lift out and return to the baking tray. Lightly brush with egg and sprinkle with the remaining sugar and a pinch of sea salt.
step 4

Heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden, then cool on a wire rack. Drizzle with caramel sauce. Will keep in an airtight container for two days.

Recipe from Good Food magazine, September 2022

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A star rating of 5 out of 5.2 ratings

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