Traditional recipes

Pretzels with cheese and cumin

Pretzels with cheese and cumin

Flour, margarine, eggs, cheese, cumin and yeast (soaked in milk) mix, forming a fairly soft dough that kneads well. Add salt to taste and leave the dough to rise for about an hour. After it is leavened, spread a sheet of 1/2 cm, cut the pretzels into a shape. Put them in the baking tray and grate the cheese over them. Leave them in the oven until golden brown. Whoever wants can grease them with egg and then sprinkle cheese on them.


Homemade pretzels - crispy and delicious

  • Homemade pretzels (Maria Matyiku / Epoch Times) Homemade pretzels

The pretzels are somewhat similar to those bought at the store or from the stall, which are usually crispy and strong or, if you are lucky and hit fresh pretzels, they will be crispy on the outside and soft on the inside, just as they will come out. homemade pretzels.

In the preparation process, the pretzels will be scalded in an alkaline solution, which is simply a hot mixture of water and baking soda, in the proportion of a teaspoon of baking soda to a liter of water, in which the pretzels are dipped before to be baked.

This method gelatinizes the outside of the dough, preventing the dough inside from growing as the bread would grow. Instead, the pretzel will acquire that specific aroma and golden brown color, forming a slightly crunchy outer crust, while the core remains soft.

They are delicious and simple as such, or can be served for breakfast, tea or various sauces as an appetizer.

Ingredient:

300 ml of lukewarm water,
15 g of fresh yeast or 1 sachet of active yeast (8 g),

1 1/2 - 2 teaspoons salt,

50 ml of oil (or melted butter),

3 teaspoons baking soda,

optional sesame, poppy seeds, coarse salt, etc

Preparation:

Sift the flour into a large bowl and add the salt.

Mix 100 ml of water with the yeast, sugar and set aside for 5-10 minutes, until a light foam appears on top.

Pour into the flour bowl, mix, then add the melted oil or butter at room temperature and the rest of the water. Knead for about 5 minutes, until the dough comes off the walls of the bowl.

The resulting dough is elastic and slightly thicker than bread. The quality of the dough depends on how much gluten the flour used contains. If after mixing all the ingredients, the dough remains soft and sticky, add a little more flour.

The dough is gathered in a round ball and left to rise for about an hour, covered with a plastic wrap and a towel on top.

In an hour, the dough almost doubles in volume.

Preheat the oven to 200 degrees. Prepare 2 large trays lined with baking paper.

Put 3 liters of water to boil in a pot, and when the water boils, add the baking soda, thus obtaining alkaline water. The fire is reduced between minimum and medium, because if it boils too much, due to the flour, the water can catch fire during the scalding of the pretzels.

Using a knife, divide the dough into 8 equal parts.

Take one side and roll it into a cylindrical shape about 2 cm thick and 40-45 cm long. For round pretzels, roll the dough in half and form 2 pretzels. If you want braided pretzels, roll the dough into a horseshoe shape, then roll the ends over each other.

Finally, you will get 16 round pretzels or 8 braided pretzels.

Put the pretzels in hot alkaline water for 15-30 seconds (a little longer if they are braided), until they rise to the surface, then remove them with a whisk and place them in the baking tray.

While wet, the pretzels are sprinkled with sesame seeds, poppy seeds, coarse salt, cumin, cheese, etc., depending on preference. If you want sweet pretzels, they can be sprinkled with sugar mixed with cinnamon.

Put the pretzels in the oven for about 15-20 minutes (depending on the oven), until they turn golden and brown nicely.

Leave to cool for a few minutes, then consume. We wish you good luck!

Note: to keep the inside of the pretzels soft for several days it is preferable to use butter, if you want them dry and crunchy - it is recommended to use oil. The first day will be soft, regardless of the fat used. After a few days the core of the pretzels hardens and will be very similar to those on the stall.


Pogacele with cheese and cumin

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder dissolves in about 1,100 1 of lukewarm water. Peel a squash, grate it and squeeze the juice. Heat the butter to a temperature of about 20 ° C (until a paste is made). Heat the cream to 20 ° C.

Dough preparation

The yeast is dissolved in 100 ml of lukewarm water (35-40 ° C), mixed with 100 g of cream and 300 g of flour. The obtained composition is left to ferment (fermented) for about 15 minutes. Separately, mix the eggs with the salt and sugar until completely dissolved. The composition of eggs and sugar is mixed with mayonnaise, the rest of the cream, butter and pepper, then kneaded with 5,200 kg of flour, until a dough of suitable consistency is obtained. Let stand, warm, for about 30 minutes.

The dough obtained is spread with the merdenea on the plate sprinkled with flour in a sheet with a thickness of about 1.5 cm, folded in four, an operation that is repeated once more, so that the dough is rolled and folded twice in four, after which is left to cool to a temperature of + 4 ° C for tenderizing for about 4 hours.

Modeling, baking and finishing

After the rest time has elapsed, the dough is spread with the merdenea on the plate sprinkled with flour, in a sheet with a thickness of about 1 cm. Grease the entire surface with egg, sprinkle cumin and grated cheese, then cut with a template into round pieces with a diameter of about 3 cm, which is placed in the pan, leave to rise for about 15 minutes. Place in the oven and bake at a moderate temperature (180-220 ° C).


Bavarian pretzels

Put the yeast in 30 ml of warm water and a little sugar. Let the maya activate.

Separately in a larger bowl (preferably a robot) sift the flour with salt. Add the activated yeast, butter. Start the robot on stage 1.

In a milk mix a tablespoon of merdenchi, then pour over the flour composition, mixing continuously. Continue kneading on a higher level, about 5-7 minutes until you get a homogeneous dough, elastic and not sticky.

Cover the bowl with cling film and leave the dough to rise for about an hour.

Before the dough is ready, prepare the solution for scalding the pretzels. In a large diameter saucepan, add water and the contents of the baking soda sachet. Bring to a boil over low heat.

Meanwhile, pretzels are forming. Remove the dough and divide into 6 portions.

I chose to make them big. From this amount of dough you can make 12 smaller pieces.

Each portion of dough is rolled in the form of a string about 50 cm long, thinner at the ends. It is placed in a U-shape, and the thin ends are twisted twice, then they are attached to the thicker base of the pretzel. Continue modeling the others, then let them rest for 5 minutes.

Prepare a large stove tray, provided with baking paper.

Each pretzel is boiled in boiling water with baking soda, left for 10-15 seconds, then removed with a foamer and allowed to drain well from excess water, then place in the baking tray.

They can also be taken out on a kitchen grill before putting them in the baking tray, but I put them directly.

Sprinkle with sea salt flakes and bake at 230 degrees C, baking up and down for about 15-20 minutes, until golden brown and crispy. Depending on the oven, you may need to adjust the temperature.

Remove and leave to cool on a kitchen grill.

They are very good, they have an incredibly crunchy and tender skin, and they were greasy and buttery.


Smarter in the kitchen. What's the difference between cumin and cumin?

They are similar in name and appearance, but there are two different types of seeds with different tastes. We teach you how to distinguish them and tell you the essentials about them.

Many people confuse them. That's right, I can fool you. Cumin and cumin look the same, but the first difference between them is the color. Although they have the same shape, cumin seeds are lighter in color than cumin seeds.

Caraway (Cuminum cyminum) is part of the same family as phenylculus, and if it's easier for you, think that its seeds resemble those of fennel. Fireplace (Carum carvi) is part of the same family as parsley and coriander and has darker seeds, some almost black.

You notice the biggest difference in taste. Caraway is more bitter with a distinct and rich aroma. While the cumin has a sweet-spicy taste, with foral and peppery notes.

Cumin is a common presence in Mexican, North African and Indian dishes, while cumin is more common in Europe, especially in Germany, the Middle East and the Mediterranean. You can use it in pastries, in cabbage dishes, in meat dishes or near cheeses.

Cumin can be replaced to taste with dill seeds, and cumin with curry powder or garam masala.

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Salts with cumin and cheese

1. Heat the milk a little and melt the yeast in the milk.
2. Mix all the ingredients, including the milk, in a large bowl and then knead until the dough becomes non-sticky, adding flour along the way.
3. Spread 1/4 of the amount of dough on the work surface sprinkled with flour. The sheet must be thick

0.5 cm and width of 15-20 cm.
4. Cut the edges so that they form a perfect rectangle, and put the excess in the bowl to use on the next sheet.
5. Cut the sheet lengthwise, then widthwise, forming widths of

2cm. Grease the egg yolks with beaten eggs and sprinkle with grated cheese and cumin, then arrange them in a tray lined with baking paper.
6. The salads are ready when they turn dark golden.

Useful advice

✽ If you don't have lard, you can also use butter with a higher percentage of fat, but the saltines come out softer with lard.
✽ So that the saltines do not stick together, as they grow in the oven, place them slightly apart from each other.


Homemade pretzels with salt

Homemade pretzels with salt. Pretzels and braids. I discovered this recipe about 3 years ago and I liked it so much that I kept making these pretzels. At first alone and for about 2 years now helped by my little boy (who is now 5).

I honestly tell you that I don't know how I am the next day because we never stayed! The culmination is that although I made pretzels so many times, I never got to pose for them. So I took my son and asked him to help me publish the recipe and we are very happy with it.

The recipe belongs to Laura Laurentiu (with small modifications) and can be found here. Thank you Laura! Thanks are also from my husband and father who benefit from pretzels and braids at matches (they go well with beer, in the most traditional Bavarian style possible). In any case, pretzels and cookies are the kind of baking that you can involve children in in the & # 8222 manufacturing process & # 8221. This is how I spent a very pleasant afternoon with my son who modeled, braided and brushed conscientiously a few dozen pretzels and twisted baguettes!

More recipes for movie nights or football match on TV & # 8211 party menu can be found here.

In the post variant replace the milk in the recipe with water.


What is the # 8222Lauge & # 8221 & # 8211 Natronlauge & # 8211 alkaline solution for Bavarian pretzels?

The technology for preparing these pretzels is special because they are soaked (before baking) in an alkaline (basic) solution called Lauge (lye in English). The most common is the NaOH (sodium hydroxide) solution called Natronlauge in German, meaning caustic soda or lye. Do not panic because the solution is very dilute, being regulated by the authorities that control food safety. In Germany, Austria or Switzerland you can buy Natronlauge from the pharmacy. If you are curious to read the ingredients on the packaging of sticks or crispy pretzels from us, you will find this & # 8222Lauge & # 8221 alkaline there as well. It gives a very pleasant, specific taste and colors the skin in intense brown. The Maillard caramelization reaction (which I kept telling you about grilled red meats) is more intense if the pH is more alkaline (basic). You can do more read here.

There are several bakery products that use this solution: pretzels, crispy pretzels, sticks, chifle (Laugenbrotchen) or baguettes (Laugenstangen) & # 8211 recipe here.

I brought Natron from Germany. This is nothing but baking soda that you can easily buy from the supermarket. It 's not the same with Natronlauge but I can say it works. Unfortunately the glaze does not come out glossy and not as dark in color as the one made with caustic soda & # 8230

There are many recipes for Bavarian pretzels on the internet but, after studying a few, I stopped at that of a German baker & # 8211 recipe here. At the end of the article you will find a video with the whole procedure.

The ingredients below are for 10 Bavarian pretzels. I made more dough because I needed it and for buns and bread.


Pretzels in caltabosi juice

Here is a new recipe for our Contest sent by Albinuta_eu: Pretzels in caltabosi juice. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

ingredients

Pork
Rice
Broth
SPICES
Salt
The water
bagels

Method of preparation
The pork cheeks are washed very well, scraped carefully and kept in salted water and a little vinegar for a few minutes, then rinse and drain well of excess water. The pork is washed and passed through a meat grinder. Mix with rice, broth, spices, salt to taste.

The obtained composition is kept cold for a few hours, after which it is introduced into the mat with the help of the special tube for stuffing the sausages, mounted on the mincer or by hand because the mats are quite thick. After the mats are filled, tie them well to the ends and prick them with a needle in several places so as not to burst when boiled.

Place in a saucepan, add a little hot water and bring to a boil over low heat. The juice is very tasty, and the hard pretzels are very well soaked in this juice, of course with the caltabosi.

Caltabosii can be stored very well in bags in the freezer and can be removed whenever you need…


Pretzels with cheese and seeds!

Pretzels with cheese and seeds are very fluffy and fragrant. Disappear immediately from the plate! They are a delicious snack for a large family!

INGREDIENT:

-a glass of milk (250 ml) (+ 3 tablespoons)

-20-25 g of fresh yeast

-½ glass of refined sunflower oil (125 ml)

-mix of seeds - to taste.

The volume of the glass used is 250 ml.

METHOD OF PREPARATION:

1.Pour hot water into a deep bowl. Add the crushed yeast and 2 tablespoons of sugar. Mix very well.

2. Add a glass of warm milk and a glass of sifted flour. Mix well and let the pudding rest for a few minutes.

3. Meanwhile, put a whole egg, an egg white and the oil in a separate bowl. Beat them until smooth.

4. Incorporate the emulsion obtained in the mold, mixing with a spatula. Then add the salt and stir again.

5. Gradually add the remaining sifted flour (the required amount of flour may vary slightly: orient yourself according to the consistency of the dough). Initially mix with a spoon, and then knead the dough with your hands. It must be soft, homogeneous and slightly sticky.

6. Shape the dough into a ball and place it in a deep bowl, greased with a little oil. Cover it with cling film and leave it to rise for 1-1.5 hours, until it doubles or triples in volume, in a warm place.

7.Then transfer it to the work surface and knead it a little with your hands. To make it more comfortable to work with, cut it into 2 equal pieces.

8. Divide each piece of dough into 10 approximately equal pieces, then give them the shape of balls. If necessary, sprinkle your hands with flour or grease them with oil.

9.Put a piece of soft butter on each ball of dough.

10. Spread each ball of dough with your hands, turning it into a round, thin cake. Sprinkle with grated cheese.

11.Then bend it in half, pressing it lightly (to remove any air bubbles inside it) and gluing its edges well.

12. Roll the resulting "crescent" into a roll, gluing the "seam" to it.

13.After shaping all the dough balls into rolls, take each roll and stretch it a little so that it becomes longer. Then simultaneously turn its ends in different directions to give it a slightly spiral shape. Join its ends, turning it into a pretzel.

14. Place the pretzels on the tray lined with baking paper, leaving gaps between them. Cover them with cling film and let them rest for 10-15 minutes.

15. Beat the remaining yolk, an egg and 3 tablespoons of milk with a fork. Using the silicone brush, grease the pretzels with the mixture obtained.

17. Bake the pretzels for 15-25 minutes in the preheated oven to 180-185 ° C. Orient yourself to your oven.