White Chocolate Dipped Soft Pretzels

Ingredients

Dough:

2 tsp dried yeast

100ml milk, lukewarm            

1 Tbsp caster sugar

300g high-grade flour

½ tsp salt

1 egg, beaten

80g Westgold Salted Butter, melted       

Water bath:

1 litre boiling water

2 tsp soda

Sea salt to sprinkle

White chocolate coating:

150g white chocolate buttons

Red and blue sprinkles

Method

Place flour into a bowl and make a well in the centre. Pour in the milk and sprinkle over the yeast and sugar. Leave until it starts to bubble. 

Add the salt, egg and melted butter and mix until combined. Knead for 5 minutes to a soft, smooth dough. 

Shape into a thick rectangle and place on a greased tray. Cover with plastic wrap and place in the fridge until firm.

When the dough is cold, and firm take it out of the fridge and tip out onto the bench. Preheat oven to 220˚C.

Line 2 trays with baking paper. Cut the dough into 7-8 even slices and then cut the slices in half to form 14-16 long pieces. Roll each piece using your fingertips to a 38-40cm long rope and fold it into a pretzel shape (you shouldn’t need any flour for rolling).

Place the pretzels on the baking paper. Tip the water into a large frypan and add the soda. Stir to dissolve and place over a high heat. Place 4-5 pretzels into the water bath and use a spoon to splash them all over with the soda water. Leave in the water bath for 30 seconds. Remove with a slotted spoon, sprinkle with salt and bake for 7-8 minutes until they’re a rich golden colour. Place on a wire rack to cool.

To finish the pretzels:

Melt the chocolate and dip half the pretzel into the chocolate. Place on a paper-lined tray and sprinkle over the decorations. Allow to set. Place on a serving platter and serve. 

Note: best eaten on the day of baking