Cheesy pretzels

Cheesy pretzels
Chewy, cheesy homemade pretzels are easier to make than you think - you just need time for resting the dough before
Serves 8  / 
Prep 25 mins  / 
Cook 30 mins


500g strong white bread flour, plus extra for dusting
2 tbsp Fairtrade caster sugar
7g sachet Co-op dried yeast
½ tsp salt
300ml Co-op semi-skimmed milk
75g Co-op unsalted butter, melted, plus extra for greasing
200g Co-op Brie de Meaux, roughly chopped
2 tbsp bicarbonate of soda
Sesame seeds to decorate (optional)


Place the flour and sugar in a large bowl, then add the yeast at one side and the salt at the other
Make a well in the centre
Heat the milk gently, with 50g of the melted butter, in a pan until lukewarm
Pour into the centre of the flour and mix, gradually drawing in the dry ingredients to make a dough
Knead on a floured surface for 5-10 mins, or until smooth
Put in a greased bowl and cover with cling film
Leave to rise somewhere warm until doubled in size
Preheat the oven to 200°C/fan 180°C/Gas 6
Knock back the dough and divide into 8 pieces
Roll 1 piece into a sausage shape, then flatten slightly
Scatter some of the Brie along the centre, then fold the dough over to encase the cheese
Continue to roll into a long sausage, then twist into a pretzel shape — there are lots of video tutorials if you look online
Put on a baking tray and repeat to make 8 pretzels
Bring a large pan of water to the boil and add the bicarb
Poach 2 pretzels at a time for about 1 minute, then remove with a slotted spoon and put on a baking tray
Brush the pretzels with the remaining butter and scatter with the sesame seeds, if using
Bake for 15-20 mins, until golden
Remove from the oven and leave to cool