Hi! Remember me?!
It's been a while…I don't know why but I've just not been inspired to make anything new. Maybe it's the change in seasons, maybe it's being busy at work, maybe I just needed a little break. I don't know. Aaaaaaanyway, I spent some much needed time in the kitchen this weekend. Unfortunately it wasn't all successful but d'you know what? A recipe failure made me even more determined to make it work because I'm stubborn like that.
With autumn firmly here I wanted to make something really comforting. Pizza's comforting. Fresh-out-of-the-oven soft pretzels are really comforting. What the heck - why not combine the two?!
So I did.
Chewy golden pretzel dough wrapped around spicy salami, mozzarella and tomato sauce? Yes please!
Mix the brown sugar in the warm water until completely dissolved then add the yeast. You'll know when the liquid is ready because the year will be all bubbly and you won't be able to see any of the granules.
Give the yeast/water/sugar mixture a little stir and add it to the flour.
If you're using a stand mixer, mix on a low speed with a dough hook and add the oil little by little. If you're mixing by hand it will take a little more elbow grease but be gentle!
When the dough has formed a smooth ball (about 5 minutes into mixing), remove from the mixing bowl and place in an oiled bowl to rise. Cover with a damp tea towel or cling film.
Preheat your oven to 205C (fan oven).
Once the dough has doubled in size, knead on a floured surface - it will shrink but that's ok!
Take a piece of dough about the size of an orange (specific!) and roll it into a long strip about 5 inches wide and 15 inches long (measurements are not that important).
Add some cheese (add more than I did if you fancy!)…
Fold each side of the dough over and then twist to form a sort of twisted rope. It's ok if some of the cheese or salami is peeping out - you'll just get some crispy or melty bits when you bake.
Tie the "rope" in a loose knot, place on a baking tray lined with greaseproof paper and lightly oiled then let rise a little more (for about 15 minutes). Mix up an egg and brush over the top and sides of the knot.
I would recommend eating immediately for full oo-ey goo-ey cheese but they're pretty good at any temperature!