INGREDIENTS
- 500g strong white bread flour, plus extra for dusting
- 2 tbsp Fairtrade caster sugar
- 7g sachet Co-op dried yeast
- ½ tsp salt
- 300ml Co-op semi-skimmed milk
- 75g Co-op unsalted butter, melted, plus extra for greasing
- 200g Co-op Brie de Meaux, roughly chopped
- 2 tbsp bicarbonate of soda
- Sesame seeds to decorate (optional)
METHOD
- Place the flour and sugar in a large bowl, then add the yeast at one side and the salt at the other
- Make a well in the centre
- Heat the milk gently, with 50g of the melted butter, in a pan until lukewarm
- Pour into the centre of the flour and mix, gradually drawing in the dry ingredients to make a dough
- Knead on a floured surface for 5-10 mins, or until smooth
- Put in a greased bowl and cover with cling film
- Leave to rise somewhere warm until doubled in size
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Knock back the dough and divide into 8 pieces
- Roll 1 piece into a sausage shape, then flatten slightly
- Scatter some of the Brie along the centre, then fold the dough over to encase the cheese
- Continue to roll into a long sausage, then twist into a pretzel shape — there are lots of video tutorials if you look online
- Put on a baking tray and repeat to make 8 pretzels
- Bring a large pan of water to the boil and add the bicarb
- Poach 2 pretzels at a time for about 1 minute, then remove with a slotted spoon and put on a baking tray
- Brush the pretzels with the remaining butter and scatter with the sesame seeds, if using
- Bake for 15-20 mins, until golden
- Remove from the oven and leave to cool
