for 30 pieces

Pretzel twists

1	pizza dough, rolled into a rectangle (25 x 38 cm), halved lengthwise
350 g	raclette cheese in slices, cut into strips approx. 10 cm long

Pretzel crust

1 tbsp	water
5 g	sodium bicarbonate
¼ tsp	sea salt
1 tsp	rosemary needles, finely chopped

How it's done

Pretzel twists

Cut the pizza dough into strips approx. 2.5 cm wide. Wrap the cheese strips completely in the dough, place on a baking tray lined with baking paper.

Pretzel crust

Combine the water and baking soda, brush the pretzel twists with the mixture. Sprinkle with fleur de sel and rosemary.

To bake

Approx. 13 mins. in the centre of an oven preheated to 240°C.

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