Great Doggy Bakeoff Recipe: Pretzels
Anyone else inspired and motivated to do their own home-baking? Take part in our #greatdoggybakeoff in collaboration with our friends from Doggy Desserts. Not only will it save you from eating your own cakes, but you can treat your furry friends to some home-made treats
How to Get Involved
Every Tuesday night after the new series of the Great British Bakeoff has aired, we’ll be posting a new recipe challenge for you to take part in. The weekly recipe will be posted on our social media channels.
Instagram or Twitter: Tag us @dogfuriendly and @doggydesserts in your post with the #greatdoggybakeoff.
Every week we’ll pick our star baker and at the end of the series, we’ll crown our Great Doggy Bakeoff winner. Plenty of surprises throughout the competition and a big prize for the final winner!
We are not doggy nutritionists and every dog is an individual. What might be good for most might not be good for another. Always tailor each recipe to your own dog’s needs and tastes. If you have any questions about your dog’s diet, please contact your vet. If you notice your dog has any adverse reaction to any of the treats stop feeding immediately and contact your vet.
– 1 medium sweet potato (peeled and diced)
– 200g wholewheat flour
– 1 tablespoon flaxseed
– 1egg (lightly beaten)
1. Preheat oven to 180°c and line a tray with baking paper
2. Place the sweet potato in a saucepan and bring to the boil.
3. When the sweet potatoes are soft then remove from heat, drain and allow to cool
4. Puree the sweet potatoes by blending in a food processor until completely smooth
5. In a large bowl, whisk together the flour and flaxseed
6. In a separate bowl lightly beat the egg and keep one tablespoon of egg aside for brushing
7. Add the rest of the egg and sweet potato puree to the dry ingredients and stir until a dough forms
8. Put the dough onto a lightly floured surface.
9. Shape pretzels by taking a small piece of dough, rolling it into a 10-inch rope, shape into a “U”, then twist the ends and fold them back over to create the pretzel shape
10. Place the pretzels on the prepared baking sheet and brush with the remaining 1 tablespoon beaten egg
11. Bake for 25 minutes, or until golden brown. Then leave to cool in a wire rack
Tweaks include replacing whole wheat flour with a rice or almond flour.