A display that will even impress yourself.
For the raspberry cream pretzels, in the bowl mix the sugar yeast and luke warm water, gently mix and let sit for 10 minutes until frothy. In a stand mixer, combine the sifted flour, and salt.
Add in yeast mixture and butter. Mix on low speed until combined. If mixture is still too dry, add up to additional 1/2 cup water. With a dough hook knead dough on medium speed for up to 10 minutes until dough is smooth and pulls away from the edges of the bowl.
Shape dough into a ball and place in a large bowl that has been slightly oiled. Place dough in bowl and then roll over to coat top. Cover and let rise in a warm place (proving drawer) for an hour, or until doubled in size. Sift together icing sugar and cornflour. Slowly beat in cream cheese and raspberries until berries blend together. Add freeze dried raspberry powder and mix until smooth.
Preheat oven to 200C. Line a baking tray with baking paper. Bring water to a boil over medium heat and then add bicarb soda. Turn dough out onto a lightly floured surface. Divide into 12 equal pieces. Roll each piece of dough out into roughly a 60cm x 7.5cm rectangle. Carefully roll, pinch the roll dough up lengthwise and pinch to join, making sure to also pinch the ends tightly. Shape into a pretzel and press ends down.
Gently place pretzels one by one into the boiling water. Allow to boil for 30 seconds per side.
Place on a baking tray lined with baking paper. Bake for 12-15 minutes or until pretzels turn golden brown.
Remove from oven and brush with melted butter. Once cool melt the chocolate and drizzle over pretzels. Sprinkle with freeze dried raspberry pieces.
For the German style pretzels, add the yeast, malt extract and the warm water and milk into a bowl. Mix, cover with cling-film and leave in a warm place for 10-15 minutes.
In the bowl of a stand mixer add the flour, salt, melted butter. Mix the mixture to make firm dough (around 10 minutes) and let prove until doubled in size, around one hour (until dough gently springs back).
When ready, knock the dough back and divide dough. The dough should weigh 1500g, so divide into 125g portions. Roll the dough out to be a long (900mm) rope with an approx. 5 cm bulge in the middle, tapering to the ends. Bring the two ends together about 5 cm in, overlap them, twist, and bring back to go over the main body.
Almost like tying a knot. Leave for 30 minutes uncovered in a warm place to rise.
Bring the 1.5 litres of water to the boil in a large pot, and add the bicarb soda.
Once the dough has risen. Once ready drop the pretzel into the poaching liquid one at a time until they float (about 15 seconds) then turn over for another 15 seconds.
Lift them out with a slotted spoon and lay on a baking paper-lined oven tray. Sprinkle with salt and then cut a slash in the dough to a depth of around 1cm in the thick part at the back. Bake at 200C (180 Fan) oven for around 14-16 minutes, until deep brown colour. Remove from the oven to allow cooling completely on a wire rack.
To make the mustard, blend all ingredients in a food processor until smooth, if too thick add more wine. Add a little salt to taste.
This recipe has not been edited or tested by the Bake Off Food Department.
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