Homemade pretzels with seeds and parmesan
Homemade pretzels with seeds and parmesan – a fluffy delicacy for the whole family
When it comes to traditional recipes, pretzels hold a special place in the hearts of many. These homemade pretzels with seeds and parmesan are not only a delicious choice but also a wonderful way to gather the family around the table. With a fluffy texture and an irresistible aroma, these pretzels are perfect for breakfast, snacks, or even as appetizers at a festive meal.
Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 25-30 minutes
Total: 1 hour and 30 minutes
Number of servings: 16 pretzels
Ingredients:
- 1 kg all-purpose flour, freshly sifted
- 50 g fresh yeast
- 600 ml lukewarm milk
- 100 ml oil
- 2 free-range eggs
- 50 g flax seeds
- 50 g poppy seeds
- 2 teaspoons Himalayan salt
- 2 teaspoons brown sugar
- Grated parmesan (about 100 g)
- White and black sesame seeds, for decoration
- Coarse salt, for sprinkling
A bit of history:
Pretzels have been made for centuries, with deep roots in culinary traditions. They were often consumed by workers or travelers due to their durability. Over time, various versions have emerged, each with its specifics, but the basic recipe has remained constant: a fluffy dough, shaped into a distinctive form and baked until golden.
Step by step:
1. Preparing the dough:
- In a large bowl, crumble the yeast between your fingers and add the Himalayan salt and brown sugar. Gently mix to liquefy the yeast.
- Add the lukewarm milk and oil. Mix well until you achieve a homogeneous composition.
- Gradually incorporate the sifted flour, mixing well. In the end, you will obtain an elastic dough.
2. Rising the dough:
- Divide the dough into two equal parts. In one half, add the poppy seeds and in the other, the flax seeds. Knead each part until the seeds are well integrated.
- Preheat the oven to 60 degrees Celsius. Turn it off and place the bowls with dough inside to rise. Leave them until the volume doubles or even triples.
3. Shaping the pretzels:
- Remove the risen dough onto the work surface, then turn the oven back on to 180 degrees Celsius. Flour the work surface.
- Break off pieces of dough (about the size of a medium apple) and shape them into long rolls of about 15 cm. Braid them and form them into circles, bringing the ends together.
- Place the pretzels on a baking tray lined with parchment paper or Teflon foil.
4. Glazing and baking:
- Separate the egg whites from the yolks into different bowls. Brush the pretzels first with beaten yolk. Let them rise in the tray for 10 minutes, or until the yolk dries.
- Then brush a thin layer of beaten egg white. Sprinkle with white and black sesame seeds, grated parmesan, and coarse salt.
- Bake the pretzels in the preheated oven for 25-30 minutes or until they become golden and fluffy.
Helpful tip: If you want an even more intense flavor, let the pretzels cool slightly after baking, then apply a drizzle of extra virgin olive oil on top before serving. This will add a touch of freshness.
Frequently asked questions:
- *How can I store the pretzels?* Keep the pretzels in an airtight container at room temperature to keep them fresh. They can be frozen and reheated later.
- *Can I add other seeds?* Of course! You can use pumpkin seeds, sesame, or even caraway seeds to diversify the recipe.
Possible variations:
- Add spices like garlic powder or oregano to the dough for extra flavor.
- Substitute the parmesan with feta or cheddar cheese for a saltier version.
Serving suggestion:
These pretzels are delicious served warm, alongside a garlic yogurt sauce or even with a tomato chutney. They can also be paired with a warm drink, such as tea or coffee.
Nutritional benefits:
These pretzels are a good source of carbohydrates, providing energy throughout the day. Flax and poppy seeds bring omega-3 and fiber, contributing to a balanced diet.
If you've made it this far, it means you're ready to embark on this flavorful recipe. Homemade pretzels with seeds and parmesan are not just a dish but an experience that brings joy and warmth to any home. Enjoy!
Ingredients: 1 kg white flour, freshly sifted 50 g fresh yeast 600 ml warm milk 100 ml oil 2 home eggs 50 g flax seeds 50 g poppy seeds 2 teaspoons Himalayan salt 2 teaspoons brown sugar grated parmesan white sesame seeds black sesame seeds
