Mini Pandan and Coconut Pretzels

Pandan needs more hype in my opinion- it's brings an awesome vanilla fragrance, but also an amazing shade of green to whatever you put it in.

These mini pretzels are not only cute (that pastel green is gorgeous!), but the coconut and pandan combo transports you to somewhere tropical, with the bread dough the perfect carrier for their punchy flavours.

Recipe- makes 15 mini pretzels

Ingredients

1 batch of white bread dough

Couple drops of pandan essence (usually available as Asian supermarkets)

1 egg

3 tbs shredded coconut

Line 2 large baking trays with baking paper. After your bread dough has proofed, knock it down and add the pandan. Knead to incorporate, so that the whole dough becomes a pastel shade of green. You may need to add more pandan to achieve this.

Cut the dough into 15 pieces. Roll each one out into a 20-25cm thin sausage, then shape into a pretzel, as shown in the video below. Place each pretzel on the baking trays, leave room for them to grow. Place in a warm spot for 20 minutes to rise.

Meanwhile, preheat oven to 180°C, or 350°F.

Whisk egg in a small bowl, then use a pastry brush to lightly glaze the pretzels. Sprinkle the coconut over each pretzel, then bake in the oven for 15-20 minutes, or until just pale golden.

Leave to cool on a wire rack.

​DIFFICULTY	​INGREDIENTS	​PREP TIME	COOK TIME
Medium	​4	20 minutes	15-20 minutes