Cheese Soft Pretzels

Pretzels is a type of baked bread which is shaped into twisted knot,however now Pretzels comes in different shape. Pretzels are often seasoned and flavoured with various salts,sugars or seeds or with nuts. Though some cheesy versions do exists, and my today's post is a prefect example for a cheese loaded pretzels. Usually Pretzels goes an egg wash after the soda bath, to give them more shine, but i left the egg wash here and sprinkled the grated cheese. These pretzels are egg free,if dont have or dont like cheese you also sprinkle sea salt or sesame seeds as like the authentic pretzels. Pretzels suits incredibly prefect for evening snacks when served warm.

Pretzels is our favourite especially if its baked with loads of cheese, i have tasted this cheese loaded pretzels during a country fair which pulled me to replicate the same at home. I simply baked out this cuties at home with less efforts. Whoever just love cheese will definitely fell in love with this ultiate cheesy pretzels. Pretzels do exists in two versions, one is soft pretzels and the other one is hard pretzels. Since we love our pretzels soft, i went making this soft pretzels to please some hungry tummies around me. This post is going to Bake-a-thon, a baking event i have running for this whole month for thrice a week.

2 +1/4 tsp Dried active yeast
1+ 1/2 tsp Sugar
1cup Warm milk
3 + 1/4 cups All-purpose flour
1tsp Salt
6cups Water
2tbsp Baking soda
1tsp Cornmeal
2tbsp Milk
1/2cup Grated cheese

In a large bowl, dissolve the yeast and sugar in warm milk and allow that to stand for about 5 minutes.

Add the 3 cups flour and salt to the proofed yeast and stir until a soft dough forms.Turn dough out into a lightly floured surface and knead until smooth and elastic.

The dough will feel slightly sticky, so add a bit of flour as and when necessary while kneading. This should take about 8-10minutes.



Form the dough into a ball and place in a large oiled bowl, turning to coat the dough with oil.

Cover and allow the dough to rise for about 40 minutes or until doubled in size.

Deflate the dough, cover and let it rest 5 minutes. Divide dough into 12 equal portions.Work with one portion at a time and cover remaining dough to prevent it drying.

Roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope.

Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal.

Place pretzels on a lightly greased baking sheet. Cover and let rise 10 minutes,pretzels will rise only slightly.

Put the 6 cups of water and baking soda in a non-aluminium pan and bring to a boi.

Turn down the heat and simmer. Gently drop a pretzel into the simmering water.

Cook on each side for about 15 seconds. The pretzel will  puff up a bit.

Remove from the water with a slotted spoon and place on a greased wire rack.

This will prevent the pretzel from sticking to the rack. Repeat with the remaining pretzels.

Place the pretzels on a baking sheet sprinkled with cornmeal or semolina. Brush with milk and sprinkle with cheese on the top.

Bake at 425F for 12 minutes or until pretzels turns deep golden brown.

Transfer to a wire rack to cool.

Serve warm with a dip of your choice or just plain.

This is part of the Bake-a-thon 2016

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