Had to pull something out of a hat for poor old neglected Tenina.com, and I had been looking at lots of pics on Pinterest, my new main source of pic Pinspiration!! I have to admit, it can be a big time waste, but my excuse is that I get great ideas…I am not so much a ‘read a recipe’ kind of girl…more a ‘look at a picture’, or ‘read a menu’ and think; I can do that! Saturday loomed dark, rainy and a sort of stay at home and bake sort of day. So this is what showed up…it makes a truckload and we had to send some off to hungry friends. I’m afraid the blog is taking a battering at the moment and not in a deep fried recipe way! (Soz…couldnt help it!) Between grand daughter number one (OH HOW GORGEOUS IS SHE??) and Thai Thai Again cooking classes and well, life. I guess it happens right? Life is always better with a pretzel though!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 30 Grams Yeast-fresh or 2 tsp dried
- 30 Grams raw sugar
- 300 Grams water
- Pinches pink salt flakes BUY
- 500 Grams bakers or strong flour
- 150 Grams chorizo sausage, cut into pieces
- 150 Grams gouda cheese, cut in pieces
- Large pot of boiling water
- 3 Tablespoons baking soda
- Egg wash
- Coarse sea salt
Place yeast, sugar and water into Thermomix bowl and warm 2 min/37ºC/speed 2.
Add pink salt and flour and blend 6 sec/speed 6. Knead 3 min/Interval.
Turn out onto floured Silpat mat and prove until doubled.
Preheat oven to 220ºC and line a baking tray with paper.
Divide dough into 4 equal pieces.
Roll each piece like a sausage and then flatten so that you have a long piece of flat dough.
Place chorizo and cheese into Thermomix bowl and blend 6 sec/speed 6. Using damp hands, form small balls with the sausage mixture.
Place a ball on one end of the rolled dough length. Fold over to form a little parcel, cut to separate from the long piece of dough and pinch all edges together to seal. Set aside. Repeat with all dough and sausage mixture.
Bring water to the boil and add baking soda, stirring to dissolve.
Boil each little pretzel for around 30 seconds and remove with a slotted spoon. Place onto prepared tray, brush with egg wash and sprinkle with a few (very few) grains of salt.
Bake for 10-15 minutes until golden brown and centres have melted.
Eat immediately with cheese sauce or homemade tomato sauce.