Our fifth recipe from our first cookbook; Nadiya Bakes is Onion Pretzels from page 212. If you haven't picked up her book yet we are teaming up with @bettysbookshelf in St.Marys. You still might be able to get you copy.
I am not a fan of onions but these savoury treats are great!
Tips for making dough
Instead of crispy fried onions I used Toasted Onion cheeseball dip from Gourmet Village.
Butter MUST be at room temperature
water should be warm- not hot to touch
I would recommend the following changes to ingredient mixing- add all dry ingredients to your mixing bowl (give it a couple swirls to combine)- add water and mix until combined- mix with dough hook on low speed for 4min- add chopped butter and mix for about 1min to combine- with dough hook on high mix for 6-10min
Spray a large bowl (2 times larger than dough) with baking spray
Flour a surface and empty dough and form a rough ball
Place dough in prepared bowl and place a greased plastic wrap on top
Place in a warm spot until dough has doubled in size
The window pane test
Here is a test to see if your dough has been kneaded enough. It’s called the windowpane test.
Tips for dividing pretzels
2) photos in cookbook are excellent for directions
Boil your Pretzels
LOOK FOR THE BIG RED BARN
4675 Line 3
St. Marys, On
Call in advance
647 393 3821