Mini chilli pretzels

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How to make Mini chilli pretzels

  • Yield : 16
  • Prep Time : 0:30
  • Cook Time : 0:10
  • Total Time : 0:40

Ingredients

  • 80ml (1/3 cup) warm water
  • 1/2 teaspoon dried yeast
  • 1/2 teaspoon caster sugar
  • 1 tablespoon olive oil
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons chopped fresh rosemary leaves
  • 150g (1 cup) bread flour
  • 1/4 teaspoon salt
  • 1 egg, lightly whisked
  • 1 tablespoon finely grated parmesan
  • 1/2 teaspoon dried chilli flakes
  • 1/4 teaspoon sea salt flakes
  • Fresh rosemary leaves, extra, to decorate

Method

  • Step 1 Combine water, yeast and sugar in a bowl. Stand in a warm place for 10 minutes or until frothy. Stir in oil, mustard and rosemary leaves.
  • Step 2 Sift flour and salt into a bowl. Add yeast mixture. Stir until a soft dough forms. Turn onto a floured surface. Knead for 10 minutes or until smooth and elastic. Place the dough in a lightly greased bowl. Cover with plastic wrap. Stand in a warm, draught-free place to prove for 1 hour or until doubled in size.
  • Step 3 Preheat oven to 240C. Punch down dough. Knead on a floured surface for 1 minute or until smooth. Divide into 16 portions. Roll 1 portion into a 20cm log. Form a U shape. Fold ends into the centre. Cross ends over to form a pretzel and press to seal. Place on lined tray. Repeat with the remaining dough. Brush the pretzels with egg. Sprinkle with combined parmesan, chilli flakes and salt. Top with extra rosemary leaves.
  • Step 4 Bake for 7 minutes or until golden brown and cooked through. Cool slightly on a wire rack.

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