Great British Bake Off is over :-(:-(:-(! How am I meant to cope?? I cannot believe this was the first year I got into it and missed the first 3 series (I had a peek at series 3 which looked great, I’m tempted to watch it to help me recover) What did you all think of the result? I was so delighted for Frances, what a lovely lady she is and I genuinely cannot wait for her to make a book, I just know it will be so amazingly beautiful and creative!
So, I was tempted to make a my version of the Wedding cake for the big finale but since I don’t know anyone who is getting married this week and didn’t want to have 3 tiers of cake lying around the house, I’ve gone for the pretzels instead. But I don’t regret it one bit! I enjoyed them so much, I think I will be making these quite often in the future…
You really can’t see very well in these photos but these pretzels are stuffed with a mixture of grated apple and cheese. The dough is made with apple cider and gives a crisp finish with a slight “snap” noise when you break into them, but the insides are soft, gooey, chewey and full of cheesy apple goodness!
But please don’t laugh at my knots! I know they’re a little deformed looking but I take reassurance in the fact I saw worse looking ones on GBBO…
The cider in the dough is subtle in taste (although it does smell heavenly!) but is picked up by the apple and even more so when you enjoy these pretzels with a refreshing glass of cider. The sharpness of the apples really cuts through the salt and the creaminess of the cheese creating a wonderful, moreish flavour, the perfect companion to a pint of cider or beer. (No, I’m not trying to get you drunk…)Print
Apple Cider & Cheddar Soft Pretzels
Makes 24 delicious pretzels, perfect served with a refreshing class of cider!
- Yield: 24 1x
For the pretzels300g strong white flour
- 1 tsp fast action dried yeast
- 1 tsp salt
- 200ml apple cider
- 1 egg beaten with 1 tbsp cider, to glaze
- Coarse sea salt for sprinkling
For the cheddar & apple filling3 medium apples, peeled
- 100g cheddar cheese, grated
- Gently heat the cider in a pan, until it’s just lukewarm. In a bowl, mix the flour, salt and yeast together before pouring in the cider. Use your hands to mix the ingredients together to form a dough. If it’s too dry, add some more cider or water.
- Lightly dust a surface with flour and knead the dough for about 10 minutes. Form into a roughly shaped ball.
- Get a clean bowl and lightly grease it with a small amount of olive oil. Place the dough in the bowl and cover with cling film. Keep it in a warm place for 1 1/2 hours to double in size.
- Preheat the oven to 200c (fan 180c) and line too baking sheets with greaseproof paper.
- Take the dough out of the bowl and knead again for a couple of minutes before dividing into 24 even-sized pieces.
- Prepare the filling by grating the apple into a bowl. Remove the grated apple and squeeze the excess juice either with your hands, a cheesecloth or a couple of kitchen towels. Wring out as much moisture as possible then transfer to a clean bowl. Enjoy a taste of the leftover freshly squeezed apple juice – ah, refreshing! Then mix in the grated cheese with the grated apple.
- Make your first pretzel by taking one piece of the dough and rolling it out to a rectangle that’s roughly about 20cm long and 2cm wide (see 1st picture above.)
- Take a small pinch of the apple cheese mixture and begin filling the dough, making sure to leave enough room to seal it close.
- Once the dough is filled, pinch the sides together to seal, whilst carefully stretching the dough out into a long sausage shape (roughly 25 – 30cm, see 4th picture above.)
- Make a pretzel shape by gathering the two ends together and cross them over and… Uh, I’m struggling to explain the method, so please check out Kitchn’s pretzel shaping technique for a better understanding if needed!
- Repeat until all 24 pretzels are made. Then create the egg wash by beating an egg into a small bowl with a tbsp of the cider mixed in. Wash a coat of the mixture onto the pretzels before baking in the oven for 10 minutes. They’ll be ready when they are nicely browned.
- Leave to cool for 10 minutes on a cooling rack before enjoying!
- Serving Size: 24
Note to American readers: For the time being, I have not included US measurements (but will be updated with them soon.) I have been getting my “calculations” from google which, as I should have known, is not an accurate resource and I no longer feel comfortable doing it that way. So from now on, I will be measuring out the ingredients at home both ways, so there is no confusion. Sorry for any translation mistakes in the past -eek!
I’m taking part in the Great Bloggers Bake Off, which involves creating your own version of the recipes featured on The Great British Bake Off. It’s ran by The Crazy Kitchen and Mummy Mishaps and you can read more about it here. There is also a #GBBOBakeAlong happening over at Bakers Annonymous.