The Wicked Baker: Cakes and treats to die for by Helena Garcia

Author:Helena Garcia [Helena Garcia]
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-07-21T00:00:00+00:00

Tangled Snake Cinnamon Pretzels

I’ve always seen the shape of pretzels as tangled snakes. If you’ve never made pretzels before, definitely give them a go – they are not as scary as they seem, and even in a snake shape they look rather cute. To make them sweet, sprinkle with green coloured cinnamon sugar and for savoury, colour grated Parmesan instead. I’ve opted for cinnamon sugar here.

MAKES 6 PRETZELS

240ml [1 cup] whole milk, warmed to 35–40°C [95–104°F]

7-g [¼-oz] sachet of fast-action dried [active dry] yeast

1 Tbsp soft brown sugar

1 Tbsp unsalted butter, melted and cooled, plus extra for glazing

300g [2½ cups] plain [all-purpose] flour

1 tsp salt

1 litre [4 cups] water

110g [½ cup] bicarbonate of soda [baking soda]

12 black peppercorns

100g [½ cup] caster [granulated] sugar

2 Tbsp ground cinnamon

red and green food colours

edible rice paper, painted with red food colour

Royal Icing or edible glue

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