Elizabeth Ann Steele
Knead the dough again and divide it into 24 pieces. Roll out into rolls and turn them into small pretzel shapes.
Preheat the oven to 180ºC. Bring a generous pot of water to the boil with 1 teaspoon of baking powder and 150 grams of sugar. Stir well and lower the heat source as soon as the water boils.
Put the pretzels carefully in small portions in the pan and cook them for about 2 minutes on both sides. Scoop out of the pan with a slotted spoon and drain.
Place them on the baking sheet and brush with the egg yolk. Sprinkle with sea salt and bake in the oven for about 30 minutes until golden brown and done. Allow the pretzels to cool.
Melt the white and milk chocolate au bain-marie. Dip the pretzels half in the white and brown chocolate and let cool.
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