Pretzel Bites
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Pretzel Bites
Recipe by Diana Chan
Serves – Makes approx. 20 pieces
Prep Time – 20 mins
Cook Time – 10 mins
Ingredients
1 ½ cups Coles self-raising flour (extra for dusting)
1 cup Jalna Farm to Pot Greek Yoghurt
½ cup boiling water
1 tablespoon bi-carb soda
½ cup melted unsalted butter
1 tablespoon Coles white sesame seeds
Coles sea salt for sprinkling
Method
Preheat the oven to 220°C. In the bowl of a stand mixer fitted with a dough hook, combine the self-raising flour and Jalna Farm to Pot Greek Yoghurt.
Mix on low speed until combined, then knead on medium speed for about 3 minutes until a dough ball forms. If the dough is too sticky, add a little more self-raising flour as needed.
Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a few times, and form the dough into a ball. Divide the dough into four wedges.
Roll each piece into a long rope and cut each rope into approximately 12 small segments.
Dissolve the bi-carb soda in the boiling water and dip each dough segment into the mixture. Place the dipped dough segments onto a baking tray lined with baking paper.
Bake for 7–10 minutes or until golden brown.
Once out of the oven, brush the pretzel bites with melted butter, and sprinkle with white sesame seeds and salt.
Serve with olive oil and balsamic vinegar. Enjoy!
