Smear Eskort Bacon Spread on each pretzel and serve with pickled tomatoes and a sweet preserve of your choice.
Spicy Pretzels with Bacon Spread & Pickled Tomatoes
Ingredients
- Pretzels
- 100g Eskort Bacon Spread
- 625 ml (2 ½ C) bread flour
- 60 ml (¼ C) brown sugar
- 10 g dry yeast
- 5 ml (1 t) white sugar
- 5 ml (1 t) salt
- 250 ml (1 C) warm water
- 500 ml (2 C) hot water
- 60 ml (¼ C) bicarb
- 5 ml (1 t) coarse salt
- 5 ml (1 t) chilli flakes
- Pickled Tomatoes
- 500 g rainbow tomatoes
- 125 ml (½ C) castor sugar
- 250 ml (1 C) white vinegar
- 5 ml (1 t) salt
- 5 ml (1 t) mustard seeds
Method
- Pretzels
- Preheat oven to 220°C.
- Mix together yeast, white sugar and warm water. Allow to bloom for 10 minutes until it is foamy.
- In a mixing bowl, combine flour, brown sugar and salt.
- Add the chilli flakes and yeast water. Knead until smooth and leave to rest for 15 minutes.
- Turn out the dough onto a flour-dusted surface and divide into 6 portions.
- Stretch the dough into ropes and shape into a pretzel.
- Combine the hot water and bicarb in a bowl.
- Dip the pretzels in hot bicarb water and place them on a greased baking tray.
- Sprinkle with coarse salt and bake for 10 minutes.
- Pickled Tomatoes
- In a small saucepan over moderate heat, heat sugar, vinegar, salt and mustard seeds and bring to a boil.
- As soon as the vinegar boils, add the tomatoes and cook for 5 minutes.
- Remove from heat and set aside to cool.
Serve
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