Pretzel
About this build
A large yeast-dough pretzel is shaped, poached and baked, then covered in melted chocolate. See the original preparation photographs.
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Step 3 Once the main ingredients of the dough are properly mixed together get your 250 ml of warm water and chuck it in stirring every 4th beat with a flick (helps with consistency).
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Step 1 Start off by weighing out your flower into a bow, making sure you get the amounts correct.
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Pretzel: the archived recipe
Condensed from the original account by Tom Wilkinson, published 2006-05-13. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 250 ml warm water
- A pinch of sugar
- 2 tsp salt
- 375g plain flour
- 7g yeast
- 250g chocolate
Every ingredient, time and heat setting is given; the sugar is a pinch. No cost is recorded.
Method recorded
- Weigh the flour into a bowl, making sure the amounts are correct.
- Add the salt, sugar and yeast and stir, the maker says, for approximately 21 seconds.
- Add the 250 ml of warm water, stirring every 4th beat with a flick.
- Knead the dough with your hands for around 10 minutes until it feels quite springy.
- Put it in a clean separate bowl covered in clingfilm and leave for around 45 mins in a warm place to rise, breaking the chocolate into a bowl meanwhile.
- Flour a surface and roll the risen dough into a sausage, then shape it into a pretzel.
- Drop the pretzel into a pan of boiling water for around 3 mins, being careful, then cover it with a light amount of salt and bake at gas mark 5 for 30 mins until hard and slightly browned.
- While it cooks, melt the chocolate nice and slowly to prevent burning.
- Take the pretzel out of the oven and leave it to cool for about 5 mins.
- Cover as much of the pretzel as you can with chocolate, smoothly and evenly, then do the other side, getting between the cracks.
- Leave in the fridge to cool.
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The original account
250 ml warm water
A pinch of Sugar
2 tsp of salt
375g plain flower
7g of yeast
250g Chocolate
Step 1
Start off by weighing out your flower into a bow, making sure you get the amounts correct.
Step 2
Then plonk your salt, sugar and yeast to the mix to help with flavour and density. Now stir for approximately 21 seconds, no more no less otherwise it could explode, no joke.
Step 3
Once the main ingredients of the dough are properly mixed together get your 250 ml of warm water and chuck it in stirring every 4th beat with a flick (helps with consistency).
Step 4
Get your hands messy and knead the dough for around 10 minutes until it feels quite springy.
Step 6
Put in a clean separate bowl covered in Clingfilm and leave for around 45 mins in a warm environment to rise.
Step 7
While you wait, break up your chocolate into a bowl so that it can be melted above a pan.
Step 8
Now the dough has risen, flour a kitchen surface and role out in to a sausage shape to your specification.
Step 9
At this point you must drop the shape i.e. pretzel into a pan of boiling hot water for around 3 mins. BE CAREFUL!! Once removed cover with a light amount of salt and place in the oven at gas mark 5 for 30 mins till hard and slightly browned.
Step 10
While your pretzel cooks melt your chocolate nice and slowly to prevent burning. MMMmmmm….
Step 11
Take your pretzel out of the oven and leave to cool for about 5 mins.
Step 12
Cover as much of the pretzel with chocolate creating a smooth even constancy. Then do so with the other side making sure you get between the cracks.
Step 13
Leave in the fridge to cool and enjoy the pretzel beautifulness.
