Pretzels are a great snack.

Especially ones studded with bacon and a cheese sauce on the side. Of course, you do not have to use bacon or make a cheese sauce. The customization is totally up to you. The main thing as always is the recipe for the bread. There are many different variants for a pretzel. Sweetened ones with sugar, cinnamon & chocolate. Savoury ones with cheese and seeds. They can be made thicker for a softer more fluffy texture. Or they can be rolled out thin and baked to a crispy, dense finish. Once you have made them a couple of times you will be able to customize them to your liking. This recipe will make 6 large pretzels. Multiply the amount of ingredients to make more. 

Watch the video down below for detailed instructions.

Ingredients

For the pretzels –

280g (10oz) strong white bread flour

20g (0.7oz) wholemeal flour

6g (0.2oz) salt

3g (0.1oz) dry yeast of 3x the amount of fresh yeast

20g (0.7oz) soft butter

65g (2.3oz) stout, like Guiness (cold from the fridge). If you don’t want to use alcohol, then just replace it with water.

100g (3.5oz) cold water, at around 6C (42F)

To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of water for brushing

Diced bacon for topping

30g (1oz) honey or syrup for boiling

For the sauce –

40g (1.4oz) Guiness

40g (1.4oz) mild mustard

20g (0.7oz) butter

Pinch of cayenne pepper

180g (6.3oz) grated cheddar

Method

1. In a bowl combine the water, stout, yeast, salt, butter & wholemeal flour. Mix well.
2. Add the rest of the flour and mix to a dough. Knead for 5 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
3. Cover & ferment for 1 hour.
4. Fold.
5. Ferment for 1 more hour.
6. Divide into 6 equal pieces. Preshape.
7. Rest for 30 minutes.
8. Shape the pretzels.
9. Cover & ferment for 30 minutes. If your dough was fermenting rapidly up until now, then place the pretzels in the fridge right after shaping instead of leaving them out for 30 minutes.
10. Refrigerate for at least 1 hour. During this time, you can preheat your oven to 200C (390F) fan on.
11. Bring 2L (2.1qt) of water to the boil. Add the honey. Boil the pretzels 20 seconds per side. Drain them.
12. Brush with the egg yolk & water glaze. Top with diced bacon.
13. Bake for 14 minutes.
14. Once the pretzels come out the oven, make the sauce. Bring the stout, mustard, butter & cayenne pepper to a simmer. Add the cheese and mix until melted. If you want your cheese sauce to be more stretchy, then replace half of the cheddar with mozzarella.

Fougasse is a traditional French bread shaped like a leaf.

Normally it is left plain or perhaps filled with some olives. I made a pizza fougasse. These toppings work extremely well on this bread. It is the perfect tear and share snack.

Fougasse is similar to Italian focaccia in method of preparation until baking time. Unlike focaccia, this bread is scored to create more surface area which makes it more crusty. The more you cut it, the crustier it will be. You can control this to achieve a texture that you like. The design can be as elaborate or as simple as you like.

A bread like this is best eaten warm and fresh. 

Watch the video down below for detailed instructions.

Ingredients

For the dough –

280g (10oz) strong white bread flour

20g (0.7oz) wholemeal flour

4g (0.14oz) salt

4g (0.14oz) dry yeast or 3x the amount of fresh yeast

30g (1oz) olive oil

50g (1.75oz) cheese cubes

200g (7.1oz) cold water

To learn more about dough temperature control click here.

For the topping –

30g (1oz) jalapenos

50g (1.75oz) grated cheese

70g (2.5oz) pancetta

Method

1. In a bowl pour in all but 2 tablespoons of the water. Add the wholemeal flour and the white flour. Mix until no dry flour left. Flatten the dough, sprinkle over all the salt and dimple it in with a wet hand.
2. Leave to autolyse for 30 minutes.
3. Mix the remaining water with the yeast until the yeast is hydrated. Add to the dough and squeeze it together using your hand. Once the dough has come together tip it out on your table.
4. Knead for 4 minutes. Desired dough temperature around 25 – 26C (77-79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
5. In your bowl pour in the oil and add the cheese cubes. Place the dough on top.
6. Cover and ferment for 30 minutes.
7. Fold #1.
8. Ferment for 30 minutes.
9. Fold #2.
10. Ferment for 30 minutes
11. Pour some oil around the dough and release it from the bowl. Place it on a non-stick paper lined tray.
12. Final proof 30 minutes. During this time preheat your oven to 220C (430F) fan on.
13. Sprinkle the grated cheese all over the dough and press it in gently. Cut to shape with your dough scraper. Top with jalapenos and pancetta.
14. Bake for 20 minutes.