Onion Pretzels
Our fifth recipe from our first cookbook; Nadiya Bakes is Onion Pretzels from page 212. If you haven't picked up her book yet we are teaming up with @bettysbookshelf in St.Marys. You still might be able to get you copy.
I am not a fan of onions but these savoury treats are great!
Tips for making dough
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Instead of crispy fried onions I used Toasted Onion cheeseball dip from Gourmet Village.
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Butter MUST be at room temperature
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water should be warm- not hot to touch
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I would recommend the following changes to ingredient mixing- add all dry ingredients to your mixing bowl (give it a couple swirls to combine)- add water and mix until combined- mix with dough hook on low speed for 4min- add chopped butter and mix for about 1min to combine- with dough hook on high mix for 6-10min
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Spray a large bowl (2 times larger than dough) with baking spray
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Flour a surface and empty dough and form a rough ball
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Place dough in prepared bowl and place a greased plastic wrap on top
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Place in a warm spot until dough has doubled in size
The window pane test
Here is a test to see if your dough has been kneaded enough. It’s called the windowpane test.
Tips for dividing pretzels
1) I highly recommend weighing your dough, cut each piece with a bench scraper
2) photos in cookbook are excellent for directions
2) photos in cookbook are excellent for directions
3) cut 12 - 5X5 square pieces of parchment paper
4) once you form your knot OR pretzel place on pre-cut parchment square and cover with greased plastic wrap
Boil your Pretzels
1) the trick to keeping the shape of pretzels is to put the pretzel with the parchment directly into simmering water
- remove square parchment while pretzel is cooking
The Results
I would rate this recipe 5 out of 5. It’s a bit time consuming, but worth the savoury treat in the end.
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