Home Made Salty Pretzels Covered With Chocolate And Peanut Butter
My European parents used to talk about the Pretzels that they ate before coming out to Australia.
Eventually when Australia became more multi cultural, this product became available in selected bakeries.
They are quite expensive, so I decided to try my own.
As it made quite a lot for one person, I thought it would be a nice taste if I mixed the salty pretzel with one of my favourite combinations, dark chocolate and peanut butter.
I am very pleased with the result, and hope you will be too!
: 30 minutes plus1 hour rising
: 15 minutes
: 12 pretzels
1½ tsp yeast
¾ cup warm water
½ tsp caster sugar
¼ tsp salt
2½ cups bread
1 egg, beaten
2 tbsp coarse salt
Dissolve the yeast in the warm water in a small bowl. Leave it to stand for about 10 minutes until creamy.
In a large bowl, combine the yeast mixture, sugar, salt and half of the flour. Beat well.
Beat in the remaining flour a small amount at a time until a stiff dough is formed, using your hands to knead if necessary.
Place this dough in a lightly oiled bowl, cover and let rise until about double its volume. This will take about an hour in a warm spot.
Preheat the oven to about 220° fan forced and put baking paper on to a baking tray.
Turn the dough onto a lightly floured surface and cut into 12 pieces.
Roll each piece into a long strip -do not make it too thin.
Form into a pretzel shape or you could have them as straight pieces, put them on the baking dish, and brush with the beaten egg and sprinkle with a coarse salt.
Bake for about 12 minutes or until starting to brown.
They can now be eaten like this as a snack, or with cheese wrapped around them, or, as I did with some of them, topped with chocolate and peanut butter.
Put some chocolate in the microwave till it is melted. I then put a bit of peanut butter (about 2 tbsp) in the still hot oven to melt slightly.
Spread some peanut butter over some of the pretzels, and then dip in the chocolate.
You could also mix the peanut butter with the chocolate and then dip them.
Serve with a cup of coffee as a sweet, and you still have some left for a savoury snack.
I like this Recipe
Submit your recipes for a share of ad revenue -
More Recipes by
Healthy Broccoli, Corn off the Cob, and Pink Salmon Frittata
Spaghetti Chicken Bolognese With Fetta Cheese
Warm Pear and Walnut Caesar Salad
Melted Chocolate and Brie on Italian Toast
Dairy Free Banana Cashew Pudding with Maple Syrup and Cashew Cream
Black Forest Trifle Cake
view all recipes by Finy
on Other Hubs
St Agnes Brandy
Path Weeder by Brunnings
Do you ever have eggs on toast or similar, instead of a proper meal at night?
French Mustard by Masterfoods
Submit a Comment
Mushroom and Chicken Pasties
Condensed Milk Biscuits
Tangy Lemon Tart
Hearty Chicken Noodle Soup
Chilli and Garlic Crackers
Caramelised Balsamic Onions
Home Made Sweetened Condensed Milk
Slow Cooker French Onion Lamb
Raw Cacao Fruit and Nut Bars
Lemon Delicious Slice
Whole Baked Thai Snapper
Tips for Writers
Copyright 2012-2017 On Topic Media PTY LTD. ABN 18113479226.
Receive our most popular recipes in the the RecipeYum email newsletter
no thanks, take me to the website