Homemade pretzels fresh out of the oven. On a horribly rainy day they were more fun than play doh and the grown ups can enjoy them with drinks later too. I got the recipe from a bar where we ate more of these than was polite. You can double up the recipe and freeze the dough for another day.
265g plain all-purpose flour
10g baking powder
60g grated Gruyere cheese
1. Heat oven to 200c/400f.
2. Put the flour, sugar, salt and baking powder in a food processor and mix for a few seconds then add the butter and pulse to mix (you’re looking for a breadcrumb texture).
3. Add the cheese and milk and mix for one minute.
4. Roll into worms as thin as possible and lay as random shapes on a lined cookie sheet.
5. Brush with beaten egg then sprinkle coarse salt over the too then bake for 10 minutes or so until they are brown.
They will keep for a few days. Just pop them back in a hot oven for 5 mins to refresh them if serving after a couple of days.