From Tenina’s website www.tenina.com
2 teaspoons yeast granules
290-300g cold milk or buttermilk
20g olive oil
550g bakers flour
100g baking soda
Bowl of hot water
Extra sea salt and melted butter for topping and/or cinnamon sugar, grated parmesan etc.
Place yeast, milk, oil and 1 tsp of the sugar into Thermomix bowl and blend for 4 seconds on speed 5. Warm through for 3 minutes on 37ºC on speed 2.
Add remaining sugar, flour and salt and mix for 10 seconds on speed 7.
With dial set to closed lid position, knead for 2 minutes at Interval speed. Wrap in oiled ThermoMat and set in warm place to double.
Meanwhile, pre heat oven to 220ºC. If you have a pizza stone, heat in oven at the same time.
Place baking soda into hot water and dissolve with fork.
Divide dough into a bakers dozen (13) and form pretzels by rolling long ’snakes’ out of each piece. Holding each end of the dough, slap the bread mat a few times to lengthen and even out the dough. Make large pretzel shape, push joins together and then dip into cooled baking soda water before placing directly onto heated pizza stone, (or paper lined baking tray). Cook for about 8 minutes until golden brown, remove and cool slightly before brushing with melted butter and sprinkling with toppings of choice.
Form into stick shapes and bake longer until very crispy. Dip ends into melted white chocolate and then roll in chopped nuts, (pistachios, pecans, almonds etc) hundreds and thousands, chocolate vermicelli, or crushed candy canes. Place dipped side up in a glass jar, tie with Christmas ribbons for an instant edible centre piece!