Guy's knot for nuthin, everything pretzel

  • 375ml warm (43C) water
  • 2 packets active dry yeast (about 40g)
  • 1 tsp sea salt
  • 1 tbsp caster sugar
  • 560g unbleached plain flour, plus 70g for work surface
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 50g grated parmesan
  • 2 eggs
  • 300g grated sharp cheddar
  • 30ml milk
  • 1/2 tsp sesame seeds
  • 1/2 tsp poppy seeds
  • 1 tsp salt
  • 1 tsp dehydrated onion flakes
1) Preheat the oven to 210C/Gas 7. In a glass measuring cup, add the warm water and the yeast. Stir and leave to sit for 10 minutes.

2) In a food processor fitted with a dough blade, add the dry ingredients and the Parmesan and pulse together 3 times at 5 second intervals.

3) Add in 1 egg and the warm water and yeast mixture. Mix until the dough comes together, pulse for 10 second intervals 3 times. Turn out onto a lightly floured work surface or cutting board. Knead 10 to 12 times, adding a little flour, if sticky. Cut the dough in half and set aside.

4) Roll out 1 piece of dough to a 30cm by 42cm rectangle, about 0.5cm-thick. Sprinkle 75g of the Cheddar in the middle (short way). Fold 1/3 of the dough over, and sprinkle with 75g of the Cheddar. Fold the last third over and pinch the edges closed. Roll with a rolling pin to form an 28 by 38 cm rectangle. Cut into 4cm lengthwise strips.

5) Pinch the cut edges together and then roll into cigar shape. Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat. Repeat with the second ball of dough.

6) Beat the remaining egg and the milk in a small bowl. Mix well. Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and salt.

7) Bake until nicely browned, about 16 to 18 minutes. Remove from the oven and allow to cool. Serve warm or at room temperature.

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