Australasian Twist on Bavarian Pretzels

Ingredients

In this adaptation, we have replaced the traditional Bavarian pretzels' plain dough with a coconut-infused dough. Additionally, we have incorporated macadamia nuts for a distinct Australasian touch. These changes give the pretzels a tropical twist and enhance their flavor profile, making them a perfect fusion of German and Australasian cuisines. We alse have the original recipe for Bayerische Breze, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (60g) shredded coconut 1/2 cup (60g) shredded coconut
• 1/2 cup (60g) chopped macadamia nuts 1/2 cup (60g) chopped macadamia nuts
• 1/4 cup (60ml) baking soda 1/4 cup (60ml) baking soda
• Coarse sea salt, for sprinkling Coarse sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 37g, 9g
• Protein: 5g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, coconut milk, melted butter, shredded coconut, and chopped macadamia nuts to the dry ingredients. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope and shape it into a pretzel.
8. 8.
   In a large pot, bring water to a boil and add the baking soda. Boil each pretzel for 30 seconds, then transfer them to the prepared baking sheet.
9. 9.
   Sprinkle the pretzels with coarse sea salt and bake for 12-15 minutes or until golden brown.
10. 10.
    Remove from the oven and let the pretzels cool slightly before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Macadamia nuts — Toast the macadamia nuts in a dry skillet over medium heat for a few minutes until lightly golden and fragrant. Let them cool before chopping and adding to the dough.

Tips & Tricks

• For an extra tropical touch, brush the pretzels with melted coconut oil before baking.
• If you prefer a sweeter pretzel, sprinkle some cinnamon sugar on top before baking.
• Serve the pretzels warm with a side of pineapple salsa for a refreshing twist.

Serving advice

Serve the Coconut and Macadamia Pretzels warm as a delightful snack or as part of a brunch spread. They pair perfectly with a cup of tea or coffee.

Presentation advice

Arrange the pretzels on a wooden serving board and sprinkle some extra shredded coconut and chopped macadamia nuts on top for an enticing presentation. Serve them with a small bowl of coarse sea salt for dipping.