Breadzel with Cacao Nibs
Happy National Pretzel Day! Celebrate the holiday with some chocolate! Spend the day baking with your family or friends by making pretzels with chocolate. We've concocted these amazing breadzels. You can make them salty or sweet! Eat them as a snack throughout the week...if they last that long.
Ingredients:
Breadzel dough:
- 4 cups all-purpose flour OR whole wheat flour
- 1 + 1/5 cups whole milk for all-purpose flour OR 1 + 1/3 cup for whole wheat flour
- 1 teaspoon sugar
- 2 teaspoon yeast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup indi chocolate cacoa nibs
- 1/2 cup sodium hydroxide (food quality!) or baking soda
- 70 fl oz water
Salty version:
- pumpkin seeds
- cheese
- salt
Sweet version:
- indi chocolate 72% dark chocolate
- pomegranate or banana chips
Directions:
Breadzel dough:
- Measure flour, salt, and pepper in a bowl
- Heat up milk to 98°F [yeast works best between 87°F - 102°F]
- Add sugar and yeast
- Stir until dissolved
- Add milk to flour
- Mix by hand until the dough is smooth and homogeneous
- Let dough rest for at least 1 hour, cover with a tea towel
- Add 1/2 cup sodium hydroxide or baking soda to 70 fl oz of water, and let in simmer for 10 minutes (if you want to use sodium hydroxide make sure that you’re using the one for food!)
- Add indi chocolate cacao nibs and mix by hand
- Form dough into a breadzel
- Heating oven 365°F
-
With a knife, make a cross on the breadzel
-
Put breadzel into the sodium hydroxide/water mixture for 20 to 30 seconds or until the dough is rising
-
Place the breadzel on a baking sheet with greased parchment paper
Salty version:
- Pour over salt, cheese or pumpkin seeds
- Let the breadzel bake for about 20 - 25 minutes or when brown
Sweet version:
- Bake breadzel and let it cool
- Melt the indi chocolate 72% dark chocolate
- Dip the breadzel into the chocolate
- Sprinkle pomegranate or banana chips over the chocolate
- Let it cool
