Peanut Butter Pretzel with Crunchy Peanut Butter Topping
Simon Toohey is simply nuts for Aussie peanuts, so much so he’s turned them into a delicious simply nutty pretzel! Using our new Shake ‘n’ Squeeze bottle to create a crunchy peanut butter topping, this is one you’ll definitely want to try!
Place a baking tray in the pre-heated oven along with another small tray at the bottom of the oven you will add water too.
Place the water, yeast and peanut butter into a bowl and mix until all dissolved.
In a very small bowl, salt and water and mix in the peanut butter water bowl, add the flour and mix until well combined and starting to come together. Then add the salt water and knead for 10 minutes. Or if you have a stand mixer add the ingredients there and mix for 7 minutes.
Place in a bowl and cover for 1 hour for the glaze. Mix the peanut butter and the sugar together. With a whisk, slowly whisk in the water. If you pour too fast it wont mix well and will take a lot longer to combine.
When the dough has risen to double its size, take out of the bowl and cut into 6 even pieces.
Roll into 40cm lengths and then fold into a pretzel shape, pinching the joining ends together tightly. Place on the baking tray that has been heating red hot in the oven.
Paint each bagel with the glaze once and sprinkle with the raw sugar salt mixture. Pour a cup of water into the tray at the bottom, being careful not to steam your hand.
Place the pretzels in the oven and cook for 12 minutes. Take out of the oven and let cool.
Finally pour over the glaze sprinkle with the roasted crushed up peanuts. And go to town on them!