Ep 18 - Michael Scott's Every-Topping Pretzel!
In the eighteenth episode of the Film and Food Podcast Chris had guests Andrew Lingley, Corey McMahon, Murray Sullivan and Jonathon Ford on for the latest edition of the Fantasy Film and Food Draft! This time we drafted our ultimate food day out from 5 incredible comedy tv shows! This is one of our best episodes so check stout in the 'Podcast' tab!
Chris always makes the food that he drafts on these episodes, and he has treated us with FOUR amazing recipes for you to try at home!
This recipe Chris drafted as his 'dessert' choice in the draft: Michael Scott's pretzel he ordered with every topping from The Office! This was an insane dish to create and taste, and here's how you can go and make it yourself!
Here is Chris trying it!
Michael's Pretzel with 'the lot' Recipe
Are you brave enough to try this dish with all seventeen toppings? You might get a sugar coma!
For the pretzels, makes 10-12:
- 2 packets of dry yeast
- 2 cups of milk
- 4 & 1/2 cups of plain flour
- 1 tbs cinnamon
- 2 tbs caster sugar
- 50gm melted butter
- 50gm brown sugar
- 4 cups of hot water mixed with 1 tbs baking soda
- cinnamon sugar to dust
Then you will need these toppings:
Sweet Glaze (easy to make, mix a cup icing sugar with 3 tbs milk)
Hot fudge/Chocolate Sauce
Cinnamon sugar (mix 3 tsp cinnamon with 2 tbs icing sugar)
Melted white chocolate
Mint chips (you can chop up a mint chocolate bar if you want)
Peanut Butter Drizzle ( I didn't use this because I'm allergic!)
Peanuts ( I didn't use this because I'm allergic!)
Toffee Nuts ( I didn't use this because I'm allergic!)
Sweetened coconut flakes
Cotton candy bits ( I used musk sticks)
1. Warm the milk in a small saucepan (roughly 43 degrees if you have a thermometer). Add the milk to a bowl with the yeast. Let the mixture sit for 5 minutes until bubbly.
2. Combine flour, melted butter, sugars and a pinch of salt in a large mixing bowl. Add the milk mixture. Use an electric mixer or mix by hand for about ten minutes, forming a smooth dry dough that shouldn't be sticky. Place into a well oiled bowl and cover with a damp tea towel, let it rise for an hour. Now is a good time tomato sure all your toppings are ready!
3. Remove the dough and place onto a floured work surface. Split the dough into equal portions (make as many or as little as you want!) and oil your hands for rolling. Roll each dough ball into a long (30-90cm length) snake shape the thickness of your finger. Pick up the snake by the ends and twist the dough around itself three times and fold up to create the pretzel shape. Dip the pretzel into the water/soda mixture and place on a tray for baking. Dust with cinnamon sugar. Repeat with all dough balls.
4. Bake the pretzels in the oven for 12 minutes, then let them cool on a wire rack for 5 minutes. Assemble the chosen pretzel by adding all the toppings, following the order above. Of course, you can use as many or as little toppings as you like - then serve, eat and enjoy!