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Cumin pretzels

Cumin pretzels

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Unwrap the yeast with 2 tablespoons of warm milk and sugar. Cover and set aside

Sift the flour into a bowl, add salt and mix. Make a hole in the middle and add the yeast, oil. Knead, gradually adding the warm milk. Cover with a clean towel and leave to rise for 1 hour

I divided the cake into equal pieces, took a piece, stretched a string and braided.

I placed them in a tray lined with paper, I greased them with the beaten egg yolk with 2 tablespoons of milk, I sprinkled cumin on top and put them in the oven until they brown nicely.

Bakery pretzels with salt

Baked pretzels with salt, simple, fast and torment phenomenal taste! I remember the times when we went to school and every time before entering classes we stopped at the bakery, where we left our croissants and pretzels. They were always warm, tender and with salt icing. They were probably the best I've ever eaten

I thought of reproducing them. It was not difficult at all, only at the base musai had to cook flour, yeast and salt, and their improvement came along. Instead of water, I used milk and that's how I "stuffed" myself with some wonderful fats!
They were very appreciated by my family members, and now I invite you to stay together for the list of ingredients, but also for the simple way of preparation.

You can also try other pretzel recipes:

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We put the flour in a large bowl, add salt, yeast composition and knead, as much as necessary to obtain an elastic dough, homogeneous and of a fairly light consistency, ie to be softer.

and let it rise until the volume doubles.

After the dough has risen, divide it into 10 equal pieces.

On a work surface greased with a little oil, spread circles with a diameter of 15 cm, grease with a little oil and roll. Leave to rise for 15-20 minutes.

We stretch the rolls from the middle to the sides with a length of 90-95 cm.

We give the shape of the pretzel as follows: we divide ochiometrically into two equal parts. Twist twice towards the middle, bring the edges to the edges and press lightly.

Place the pretzels on the trays lined with baking paper and leave them to rise for another 20 minutes covered.

Meanwhile, mix the icing ingredients in a bowl, mix and pour into a dispenser.

Put a tray in the oven for 10 minutes, then take it out and glaze according to your preferences, more or less.

Homemade pretzels - crispy and delicious

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

The pretzels are somewhat similar to those bought from 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.


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


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 boiling water 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.

Set aside for a few minutes to cool, 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 at the stall.

The first step is to dissolve the yeast in water, then let it activate for 5 minutes. Then pour the water with the dissolved yeast over the flour and mix well. After we have mixed the dough a little, we add the salt.

Knead the dough for 10 minutes, until it is not sticky at all and becomes elastic. I also added a little olive oil at the beginning because otherwise it would stick to my hands. After we finish kneading, leave it to rise for 45 minutes.

Meanwhile, bring the water to a boil, and when it starts to boil, add the baking soda. Boil the pretzels one at a time for 1 minute each.

After we have boiled them, we take them out with a spatula in a tray lined with baking paper. Sprinkle with salt and sesame seeds and bake for 12 minutes on high heat in the gas oven. Or, ideally at 290 ° until browned.

Our pretzels with salt and sesame are ready and have an extraordinary taste! You must try our recipe too! The only flaw of the recipe is that only 4 pretzels come out and you risk beating them! Good job and good appetite!

Ingredients pretzels with cheese and cheese

  • 250 grams of butter
  • 125 grams of cottage cheese (well squeezed whey)
  • 125 grams of grated telemea (not to be very dry)
  • 250-275 grams of flour
  • 1 teaspoon grated salt (only if the telemeau is not very salty, in which case no additional salt is added)
  • 1 beaten egg for greased
  • 50 grams of grated cheese on a fine grater for sprinkled (can also be sprinkled with sesame, cumin, poppy seeds, etc.)
  • in addition, flour for sprinkled the work plan

Prepare pretzels with cheese and cheese


1. For the pretzel dough with cheese and cheese, butter, cottage cheese, grated telemeau and salt (if used) are placed in a bowl suitable for. mixer (picture 1).

2. Mix the mentioned ingredients until a cream is formed (picture 2).

3. Add flour (picture 3- depending on the quality of the flour, 1 extra tablespoon of flour may be needed).

4. Knead quickly, regardless of whether the kneading is done mechanically or manually, just enough to bind the dough (picture 4). We do not knead excessively because we want fragile pretzels, not elastic, with a bread texture.

5. The salted pretzel dough is presented in a ball shape and wrapped in food foil (picture 5). Refrigerate the dough for at least half an hour, ideally 2-3 hours.

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.


The water

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…

How do we make and model the best pretzels?

The recipe for homemade pretzels is not difficult to make, nor does it take very long, but you just need to follow some simple steps. First you have to make the dough. It's a soft, supple and very slightly sticky dough. I kneaded it on the robot, but it can be kneaded just as well by hand. It is important to knead it long enough. The modeling of pretzels is not difficult either, and in video recipe I'll show you exactly how to proceed. Their work is very important. It doesn't take long, but you shouldn't miss it either. This scalding gives the pretzels the taste and texture of pretzels, just like in our childhood.

However, I admit that these homemade pretzels are not like the ones from my childhood pretzel, but they are 100 times better than the ones from the band ovens. They are easy to make, they are not difficult to knead or shape, they have that texture of pretzel, due to scalding in baking soda and they are fluffy and soft inside. The ones with poppy seeds are my favorites, I don't refuse the ones with sesame or the simple ones, sprinkled only with salt. Whatever your favorites, I recommend this homemade pretzel recipe. I also recommend you to make a double portion because they are so good that you will not get tired of a single portion. Try my recipe for tender cornulete, for another super recipe of our childhood.

  • 500 g flour (I used 400 g white flour and 100 g wholemeal flour)
  • 280 g hot water
  • 7 g dry yeast (one sachet)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 25-30 ml oil

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Crispy homemade pretzels

I've always liked them warm pretzels, Croce on the outside and fluffy inside, with poppy seeds, salt, sesame& hellip no matter how, but pretzels to be. In Galati and Braila there are simigers almost on every street corner, hot bread smells everywhere, you can't resist such goodness. And if you do it at home bagels, you have advantages and disadvantages, of course & # 128578

Crispy homemade pretzels

The advantages are that they are made quickly, they are cheap, you can involve the children and the fun will be guaranteed, you redecorate the kitchen & hellip & # 128578. Let's talk about how proud the little ones will be that they participated in the Great Pretzel? They will prepare their own package and will be proud of all the friends with what pretzels they made. And last but not least, you will need to patent the inventions, because pretzels will be shaped in all sorts of shapes and patterns, absolutely brilliant & # 128578.

Disadvantages: you have to wash dishes and gather flour that is scattered everywhere (which can be more beautiful than a beating with flour, together with the little ones), you risk being beaten by your neighbors because you kill them with the smell and come babele la usa & # 128512.

Useful advice

To make your baking not only lush, but also glossy, don't forget to grease pretzels. You can egg, egg yolk, fresh water or milk, butter.

In any case, you should lubricate only after the flour products have risen on the baking sheet.

After that, you can sprinkle them with something original: sesame, cumin, coconut, walnuts, poppy seeds.

Bagels are always a good idea. They are very light, but at the same time quite saturated and therefore very popular not only with children but also with adults. Their big plus is that they are moderately sweet. Bon appetit!

Video: Τέλεια αφράτα σπιτικά πρέτσελ Βαυαρίας!!-Soft Bavarian pretzel! (July 2022).


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