The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27116/biltong-pretzels-triple-chocolate-pretzels

LifestyleFOOD.com.au

Excite the sweetness inside you. 

Ingredients

  • General

  • 250g butter, melted

  • 2 bottles ice cold lager, to serve

  • Biltong Pretzels

  • 600 - 650g plain flour

  • 20ml instant yeast

  • 450ml water lukewarm

  • 8ml table salt

  • 8ml caster sugar

  • 200g biltong, finely shredded

  • Biltong spices (20ml toasted coriander seeds, 20ml salt, 20ml pepper, ground together)

  • Chocolate pretzels

  • 450 – 500g plain flour

  • 100g dutch cocoa

  • 20ml instant yeast

  • 450ml warm water

  • 20g instant coffee granules

  • 2g table salt

  • 60g caster sugar

  • 120g white chocolate callets

  • 200g white chocolate, melted

  • 150g flaked almonds

  • Poaching liquid

  • 1.5Lt water

  • 40ml bicarb soda

Method

  • 1.

    For the biltong pretzels

  • 2.

    Preheat oven to 220C, blend salt, sugar, yeast and warm water in stand mixer for a few seconds. Add flour, then mix with dough hook for about 5 minutes until the dough is smooth and supple.

  • 3.

    Add shredded biltong, then mix until thoroughly combined. Turn dough onto floured surface, then work into a uniform ball – place in an oiled, covered bowl in a warm place to rise.

  • 4.

    For the chocolate pretzels, blend salt, sugar, yeast, warm water and coffee in stand mixer for a few seconds. Add flour, then mix with dough hook for about 3 minutes until the dough is smooth and supple.

  • 5.

    Add in the white chocolate callets, then knead until drops are well dispersed. Turn dough onto floured surface, then work into a uniform ball – place in an oiled, covered bowl in a warm place to rise.

  • 6.

    While doughs are proving, toast flaked almonds in frying pan or in the oven until golden brown.

  • 7.

    For the boiling liquid, while shaped pretzels are rising, bring water to a boil. Add soda, then stir to dissolve

  • 8.

    Bring to a rolling simmer to dip pretzels in later.

  • 9.

    To assemble the biltong pretzels, divide dough into 100g balls, then let rest for a few minutes. Roll the balls into even, long ropes (at least 60cm long).Twist each rope into desired knot. Set aside on a lightly floured baking tray to rise in a warm place until double in size.

  • 10.

    Gently place knots into simmering soda mix for about 40 seconds. Transfer to lined baking trays, and repeat for remaining knots. Sprinkle pretzels with biltong spice.

  • 11.

    Bake for 8-10 minutes until golden brown. Brush with butter while piping hot, then return to oven for another minute. Serve warm with ice-cold beer and sliced biltong.

  • 12.

    To assemble the chocolate pretzels, divide dough into 100g balls, then let rest for a few minutes. Roll the balls into even, long ropes (at least 60cm long). Twist each rope into desired knot. Set aside on a lightly floured baking tray to rise in a warm place until double in size.

  • 13.

    Bake for 8-10 minutes until deep brown. Brush with butter while piping hot, then return to oven for another minute. Drizzle with melted white chocolate and top with toasted flaked almonds.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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