Instructions

Preheat oven to 400º

Start water and baking soda boiling in a large pot on the stove.

In your stand mixer, combine the flours, baking powder, salt. and malt powder and mix on low to combine.

Add the egg as you continue mixing.

Add the warm water slowly as you continue mixing.

Add more AP flour by the spoonful until the dough firms up and is workable by hand.

When the dough is ready, transfer to a flat work surface and spray lightly with oil to keep things moist.

Divide off a nice chunk of dough and roll into a long, pencil-thin snake on the board.

Pinch off about a 3″ long rope and form it into a circle. Twist the loose ends and pinch to the top of the circle. If the dough won’t stick to itself, you can use a dot of egg wash to seal it together.

How to shape a pretzel

Once you’ve made 6 or 8 pretzels, gently lower them into the boiling water for about 30-60 seconds or until they all float to the top.

Transfer the boiled pretzels to a baking tray, making sure they stay “pretty” side up.

When all the pretzels are boiled, apply a nice coat of egg wash to each.

Turn oven down to 325ª and bake for 55 minutes or until a nice golden brown.

Turn halfway through baking for an even browning.

For a crunchier pretzel, turn off oven when time is up, but allow pretzels to cool in the oven.

Peanut Butter Drizzle Topping

Place the candy melts and peanut butter in a glass bowl and microwave 30 seconds and stir, continue until the consistency is just right for drizzling with a spoon. Take care not to scorch. You can also use a double boiler.

Lay your pretzels out on a large sheet pan covered with parchment or foil for easier cleanup. Push the pretzels as close together as possible to make the most of your drizzling.

Use a spoon to pick up a small amount of the warm coating and flick it along each row of pretzels. Just a little goes a long way, due to the sugar and fat content.

Allow to cool completely and serve. You can cool in the fridge or freezer if you’re in a hurry!