As it is winter, I wanted richly filled and tasty pretzels this time. I remembered a walk of a few days in Alsace, and these delicious Bretzels that we had tasted for lunch. They were with munster and bacon.
This is exactly what is needed for a comforting dinner!
They can be served with a small lamb’s lettuce seasoned with walnut oil.
500g T55 flour
2 tbsp of baker’s yeast
15g of sugar
30g soft butter
2 tsp salt
40 g baking soda
1 egg yolk
200 g munster
100g smoked bacon
salt of Guerande
I use my Thermomix, but adapt the recipe to your favorite food processor.
In the bowl, place the water, milk, sugar and yeast. Heat to 37°C.
Add flour and salt. Knead for 5 minutes.
After a minute, add the butter through the opening without stopping kneading.
Let rise in the closed bowl for 45 minutes to 1 hour.
Place the dough on a very lightly floured work surface.
Cut the dough into 8 equal-sized pieces.
Lengthen each piece into a long sausage of about 40 cm.
Taper the ends
Form the pretzel by bringing the ends towards the center by twisting them twice on themselves.
Do this for the 8 pieces.
In a saucepan, bring the water, salt and baking soda to a boil.
Carefully place a first pretzel on a skimmer and immerse it in the slightly bubbling bath. Leave it for 20 to 30 seconds, then remove it and place it on a baking sheet.
Do the same for each pretzel. Space them out enough, because they will swell.
Brush each pretzel with the yolk egg.
Sprinkle with a little salt.
Divide the munster into pieces and the bacon bits over the pretzels.
Preheat the oven to 200°C.
When the oven is hot,Bake the pretzels for about 15 minutes.
To finish: the pretzels prepared in this way reheat very well the next day by placing them in the hot oven for a few minutes.
They are just as good.
I made the recipe in the evening so I didn’t take a picture of how to make the pretzel shape. I know it’s a bit lacking.
For a vegetarian version, you can replace the bacon bits with walnuts.