Makes 24 delicious pretzels, perfect served with a refreshing class of cider!
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!