Nadiya Hussain’s Pretzel Bites
Soft, salty and served with a rich cheesy dip, these simple pretzel bites from Nadiya Hussain are the perfect finger food to share at parties and family gatherings.
From the book
Nadiya’s Everyday Baking
95 simple and delicious new recipes as featured in the BBC2 TV show
Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion
Fun flavour twists offer new takes on classic recipes
Introduction
These are satisfying to make and incredible to eat and share. Soft, chewy, salty and moreish, they are boiled (yes, boiled!) and then served with an irresistible cheesy cheese dip.
Ingredients
| For the pretzels: | |
|---|---|
| 500g | strong bread flour |
| 7g | fast-action yeast |
| 25g | sugar |
| 50g | unsalted butter |
| 250-300ml | water |
| oil, for greasing | |
| 3 tbsp | bicarbonate of soda |
| 1 | egg, lightly beaten |
| rock salt | |
| For the cheese sauce: | |
| 2 tbsp | unsalted butter |
| 2 tbsp | plain flour |
| 350ml | whole milk |
| 150g | Cheddar cheese, grated |
| 150g | Red Leicester, grated |
| a pinch of | salt |
| 1 tsp | cayenne pepper |
| chopped fresh chives |
Method
Start by making the dough. Put the flour and yeast in a bowl with the sugar and mix. Add the butter and rub the butter in till there are no lumps left.
Make a well in the centre, add in the water, a little at a time (you may not need it all) and bring the dough together. Knead the dough till you have a dough that is smooth and stretchy. Leave in a greased bowl to prove till the dough is double the size.
Have two large baking trays at the ready. Tip out the dough and knead for a few minutes. Make dough balls the size of walnuts. They don’t have to be round – misfits and odd shapes are perfect. Pop onto the trays and leave to prove, uncovered, for 20 minutes.
Half fill a medium pan with water and add the bicarbonate of soda. Bring to the boil and leave to simmer.
Preheat the oven to 190°C/fan 170°C/gas mark 5.
Take the dough balls and drop into the simmering water for 20 seconds, making sure to turn after 10 seconds. Using a slotted spoon, pop back onto the trays. Do this to all of the dough balls. Once you have done them all, brush with the egg and sprinkle with rock salt. Bake for 20–25 minutes.
Meanwhile, make the sauce by putting the butter into a small pan. As soon as the butter has melted, add the flour and mix, then pour in the milk and whisk. On a medium heat, whisk till the mixture has thickened.
Take off the heat and add the two cheeses, salt, cayenne and chives and mix. As soon as the pretzels are out, eat warm with the warm cheese sauce.
