Clover Classic Custard Cinnamon Pretzels
Clover Classic Custard Apple and Cinnamon Pretzels
Recipe by Zach Abrahams
1 ½ cupsWater (luke warm)
1 ½ t Salt
10g Instant yeast
4 ½ cupsFlour
5 T Butter (melted)
1 cup Apples (grated)
1 T Flour
2 t Cinnamon
2/3 cup Baking soda
X1 Egg yolk
1 T Flour
2 T Brown sugar
½ T Cinnamon
1 cup Clover Classic Custard
Combine warm water, sugar and yeast in a small bowl. Gently stir and let sit for 5-10 minutes until the yeast froths.
Add flour and salt to a large mixing bowl, make a well in the center, add water/yeast mixture and melted butter to the well, mix with a wooden spoon until dough forms, knead the dough until it is smooth and springy.
Place dough back into the mixing bowl and leave covered with a dish towel until the dough has doubled in size (+- 1 hour).
Meanwhile, combine the apples, cinnamon and flour in a small bowl and set aside.
Once risen, knock back the dough and knead in the apple mixture until completely combined.
Bring a large pot of water and the 2/3 cup baking soda to a boil on the stove top, preheat oven to 230 C and line two baking sheets with baking paper.
Cut the dough into 10 even sized pieces. Roll each piece into a long strand about 30cm long.
Fold the strand in half and twist each piece around the other securing at the bottom by pressing the two pieces together and then drop each pretzel twist into the boiling water one at a time for 30 seconds. Remove with a slotted strainer and place on a baking sheet.