- Making time 30 minutes
- Preparation time 18 minutes
- 225 g strong white bread flour
- One teaspoon of fast-action dried yeast
- Two teaspoons caster sugar
- Large pinch of salt
- 15 g melted butter or sunflower oil
- 125 ml warm water
- 75 g each plain dark white and milk chocolate into pieces
For the glaze
- Two tablespoons water
- Half a teaspoon of salt
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- Mix the flour, yeast, sugar and salt in a mixing bowl, add the melted butter or oil and gradually mix in the warm water until you have a smooth dough. Knead the dough for 5 minutes on a lightly floured surface until smooth and elastic.
- Cut the dough into quarters, then cut each quarter into 10 smaller pieces, and shape each piece into a thin rope about 20 cm long. Bend the rope so that it forms a wide arc, then bring one of the ends round to a loop and secure about halfway along the rope, do the same with the other end, looping it across the first secured end.
- Transfer the pretzels to 2 large greased baking sheets. Cover loosely with lightly oiled clingfilm and leave in a warm place for 30 minutes until well risen
- Make the glaze, mix the water and salt in a bowl until the salt has dissolved then brush this over the pretzels. Bake in a preheated oven, 2000C, set a timer for 8 minutes until golden brown, and transfer to a wire rack to cool.
- Melt the different chocolates in 3 separate heatproof bowls set over saucepans of gently simmering water. Drizzle random lines of dark chocolate over the pretzels, using a spoon, leave to harden then repeat with the white and the milk chocolate with cake.