Ingredients list for the pretzels
- 2 to 2 1/2 cup s (225 to 240g) cake flour
- 1 tsp instant dry yeast
- 1 tbsp (10g) cane sugar or muscovado
- 1 large pinch of salt
- 1 large tbsp (15g) of neutral oil (sun flower oil works well) or melted butter
- 1/2 cup (125ml) of warm water (or 50/50 water/milk)
- Icing: 2 tbsp water + 1/2 teaspoon salt
Ingredients list for the chocolate fudge sauce
- 3 1/2 ounces (100g) dark chocolate, coarsely chopped, 55-60% cocoa
- 3 ounces (90g) cream or soy milk
- 1 ounce (30g) sugar (see note)
- 1 tablespoon water
- 1 tablespoon corn syrup (or honey)
How to make the pretzels
Given the ease of preparation and the small amount of flour, no need to use a robot mixer, I recommend you prepare the dough by hand!
1. In a bowl, mix the flour and instant dry yeast, then add the sugar and salt and mix well.
2. Dig a well in the flour, pour in the oil (or melted butter) and warm water (or water/milk mix). Mix with a wooden spoon from the center and then gradually incorporating the flour until a dough gathers around the spoon (adjust with a bit of flour if the dough is too sticky or otherwise with a little water if the dough is too dry).
3. Transfer the dough onto a slightly floured surface and knead for 5-8 minutes until the dough becomes smooth and supple.
4. Prepare 2 baking sheets lined with parchment paper.
5. Divide the dough into 40 pieces of the same weight (approx 1/3 ounce, 10-12g), lengthen each piece to form a sausage about 8 inches long (20cm) and form a miniature pretzel. Place pretzels on the baking sheets making sure to leave a space of at least 2 inches (5-6 cm) between each piece. Cover with a clean towel or oiled plastic wrap and let rise for 20 to 30 minutes or as long as pretzels have properly inflated.
6. Preheat oven 370°f (190°c). To make the glazing, mix water and salt until complete dissolution and brush the pretzels lightly and delicately.
7. Bake for 8 to 10 minutes, until pretzels have a nice golden color. Let cool on rack while you prepare the chocolate sauce.
Note: These mini pretzels are also perfect for a snack or an aperitif: simply brush before baking with a little egg white mixed with a little water and sprinkle coarse salt or sea salt.
Make the chocolate Fudge Sauce
Note: The amount of sugar is indicative here since it depends primarily on the type of chocolate you decide to use and your taste. The general rule is that for a high percent cocoa content (min 66%) the amount of sugar added to the sauce will be more important in order to balance the bitterness of chocolate.
1. In a heat-resistant bowl, pour all the ingredients following the list order.
2. Make a double-boiler by placing the bowl over a saucepan of barely simmering water and cook over bain-marie over low heat, stirring occasionally until the chocolate is completely melted.
3. Thicken the sauce gently in a water bath for 15 to 20 min (ie, slow cooking is the key to success here!) Mixing from time to time the sauce that should have thickened, it should be smooth and shiny.
4. Remove from heat and water bath and serve immediately.
This chocolate fudge sauce keeps well in an airtight container in a cool place for 1 week and can also be frozen for 3 months. To use it, simply repeat the mixture in a bain-marie.
Read also: ham and cheese croissants