Onion Pretzels

A recipe by Nadiya Bakes

Onion Pretzels

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

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  1. Instead of crispy fried onions I used Toasted Onion cheeseball dip from Gourmet Village.
  2. Butter MUST be at room temperature
  3.  water should be warm- not hot to touch
  4.  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
  5. Spray a large bowl (2 times larger than dough) with baking spray
  6.  Flour a surface and empty dough and form a rough ball
  7. Place dough in prepared bowl and place a greased plastic wrap on top
  8. Place in a warm spot until dough has doubled in size
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The window pane test

Here is a test to see if your dough has been kneaded enough. It’s called the windowpane test.

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Tips for dividing pretzels

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1) I highly recommend weighing your dough, cut each piece with a bench scraper
2) photos in cookbook are excellent for directions
3) cut 12 - 5X5 square pieces of parchment paper
4) once you form your knot OR pretzel place on pre-cut parchment square and cover with greased plastic wrap
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Boil your Pretzels

 
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1) the trick to keeping the shape of pretzels is to put the pretzel with the parchment directly into simmering water
- remove square parchment while pretzel is cooking
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The Results

I would rate this recipe 5 out of 5. It’s a bit time consuming, but worth the savoury treat in the end.
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