i know its a little weird but the cuttle fish ink added such a nice salty flavour to the pretzels, and i promise it did not taste fishy at all.
i really enjoy making pretzels, usually i would bathe them in a water bath for 30 seconds first before i baked them but this time i brushed on the water/baking soda mixture and then turned out allot better.
i have seen squid ink used it bread rolls and i have made bagles served with salmon and cream cheese, this dough will work for bagels too.
2 cups 250g strong white flour
2 and 1/2 cups 300g plain flour
1 7g sachet of active dried yeast
4 sachets of squid ink
3 tbsp 40g butter cubed
1 cup 200 ml milk
1/3 cup 100ml warm water
1 tsp salt
in the bowl of your stand mixer add the flours and salt and yeast. then add the water, squid ink and milk and start kneading slowly after 2 minutes add the butter a bit at a time and turn up the mixer and continue kneading for 5 minutes.
oil a large bowl and place the dough in it and cover it in cling film and let rise for an hour
once doubled in size tip out onto lightly floured surface and cut into 5 equal pieces
to see how to shape the dough see my tutorial here
once shaped place on baking tray for 20 minutes to prove.
preheat oven to 200c 400f
boil 300ml of water and add 1 tbsp of baking soda then brush on to each one then sprinkle on some salt i used black hawiian then bake for 20/25minutes
linking up at