Boiled Onion Pretzels
Soft, elastic onion pretzels shaped from breadmaker dough, briefly poached in soda water and baked until golden.
Ingredients
| 500 g | strong flour | |
| 7 g | active dry yeast | |
| 25 g | sugar | |
| 1 tbsp | 15 ml | onion powder |
| 30 g | dried fried onion | |
| 2 tbsp | 30 ml | dried wild onion |
| 50 g | melted butter | |
| 300 ml | lukewarm water | |
| 3 tbsp | 45 ml | baking soda (for the boiling water) |
| 300 ml | water for poaching | |
| 1 | beaten egg, for brushing | |
| 1 tbsp | 15 ml | onion powder, for topping |
| — | sweet red paprika, for topping | |
| — | salt, for topping |
Instructions
500 g strong flour 7 g active dry yeast 25 g sugar 1 tbsp onion powder As well as 30 g dried fried onion (the kind for burgers, which I bought from Lidl) 2 tbsp dried wild onion 50 g melted butter
Mix lightly, make a well and add 300 ml lukewarm water. Set it to knead in a mixer or breadmaker until no flour remains - about 5-6 min. You get a soft, elastic (but not sticky) dough. Let it rise (if I'm using the breadmaker I just leave it on program 16 and that's it).
Divide into 12 balls of 75 grams each. Then roll them into 30 cm cigars. It's important they are equal because otherwise some may end up underbaked or overbaked.
Then make a wide knot (pretzel).
Leave them on baking paper sprayed with fat, cover with cling film and let rise for another 15 min.
Bring 300 ml water to a boil and add 3 tbsp baking soda. Gently lower the pretzel in (carry it on the paper so as not to squash it). Leave a maximum of 30 sec, and turn it over. Then take them out. This gives them the wonderful texture.
Brush with beaten egg (if we want them brown). Sprinkle with a mix of 1 tbsp onion powder, sweet red paprika and salt (I would try with garlic powder).
Bake at 180 C for 12 min.