CHIPS OFF THE OLD PRETZEL

Lime Buttered Pretzel

You know I love a good bread recipe, and never short on food ideas, I am happy to say that I found a couple of fellow bloggers on the same wave length for these ones; Pink Parsley did an excellent recipe adapted from the now extinct Gourmet Magazine and added Jalepeno Mustard…terrific idea! But my first discovery of like minded plan was by cruising Tastespotting, a site that should you happen across, you will immediately gain 3 kilos and lose all sense of time…well maybe I exaggerate, 2 kilos max. Pennies on a Platter showed up on Tastespotting with these beauties and so the deed was done. They say there are no new stories in the world, and similarly, no new recipes, and sorry folks, have to agree, though I couldn’t resist adding a sweet version of course. What else is there if not adding chocolate to bread? Well theres always lime…so I’m giving you (and me!) a day off the chocolate, and defaulting to my other sweet fave. Enjoy!

NEED:

1 batch Pretzel Dough divided in half

1 recipe Lime Butter (Lemon Butter using lime zest and juice…)

100g tasty or aged cheese cubed

200g chorizo sausage

DO:

Make pretzel dough and allow to prove.

Make Lime Butter and refrigerate.

(I pre made the Lime Butter a day ahead and therefore it was completely cold, which helps.)

Preheat oven to fan forced 220°C and line 2 baking trays with paper and set aside.

Place cheese into clean, dry, Thermomix bowl and mill for 10 seconds on speed 10. Set aside.

Place Chorizo into Thermomix bowl and chop or mince for 8-10 seconds on speed 8.

Roll half dough out into large rectangle and spread first with cheese, then chorizo. Carefully roll over onto itself along long side of rectangle to make a large sausage shape, tucking the dough underneath itself and pinching together to close. Cut into pieces and lay onto prepared tray. Brush with mixture of  50g Baking soda (bicarb) that has been dissolved in a little water before baking for approximately 10-12 minutes. Serve hot.

To make Lime Butter Pretzels, repeat rolling out process with remaining dough, spread with cold Lime Butter, roll, cut into bite sized pieces and place on prepared tray. Brush with Bicarb mixture before baking at same temperature. These will cook a little quicker, so check them at around 8 minutes. Dollop with additional Lime Butter as they cool. Serve immediately.

After a weekend of eating, I have almost decided this blog (and bloggess) needs to go on a diet, (or at least stay away from Tastespotting!) and yet I can’t help but notice the first three letters of diet are die! AND I made another tart with pineapple and passionfruit that, yes, will undoubtedly show up on here soon. So what do you think readers? Are you ready for a few weeks of spartan? It’s just not as much fun dreaming up a bowl of lentils, that’s all….comments please!