Gingerbread Pretzel

Name: Gingerbread Pretzel
Cook time: 2 h
Total time: 2 h
Yield: 90
Ingredients: 250 g Honey; 250 g demerara sugar; 12 g Potash; 100 g Butter; 2 heaped Tbsp Gingerbread spice; 500 g Flour; 2 TABLESPOONS Cocoa powder; 2 Eggs (size M); 2 TABLESPOONS Rum; 500 g Dark chocolate; 75 g Coconut flake; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 90

250 g Honey
250 g demerara sugar
12 g Potash
100 g Butter
2 heaped Tbsp Gingerbread spice
500 g Flour
2 TABLESPOONS Cocoa powder
2 Eggs (size M)
2 TABLESPOONS Rum
500 g Dark chocolate
75 g Coconut flake
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Heat honey and sugar in a pot at medium heat until the sugar has dissolved. Set aside and let cool. Mix the potash with 2 tablespoons of water. Knead butter, gingerbread spice, flour, cocoa, eggs, potash, rum and honey-sugar mixture in a mixing bowl with the dough hooks of the hand mixer to a smooth dough.
2
Wrap in foil and chill for at least 3 hours, preferably overnight.
3
Roll out the dough in several portions on a floured work surface to a thickness of about 0.5 cm. Cut out pretzel (approx. 5 cm Ø). Place on 4 baking trays lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see "Baking instructions").
4
manufacturer) bake for about 10 minutes. Remove and let cool on a cake rack.
5
Roughly chop the chocolate and melt over a warm water bath. Dip the gingerbread pretzel into the chocolate, drain and place on the baking paper. Sprinkle with coconut flakes and chill for about 15 minutes until the chocolate is firm.