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Cheese pretzels with mustard seed flour

Ingredients:

-  2 small tsp. salt
-  130 + 60 g grated cheese (Gouda, Maasdamer)
-  260 g wheat flour
-  60 g sour cream
-  1 egg for spreading
-  100 g butter
-  1/2 pack dried yeast
-  cumin seeds
-  50 g pork fat
-  2 tbsp. milk
-  1/2 pack dried yeast
-  260 g wheat flour
-  2 tbsp. milk
-  100 g butter
-  130 + 60 g grated cheese (Gouda, Maasdamer)
-  50 g pork fat
-  1 egg for spreading
-  2 small tsp. salt
-  cumin seeds
-  60 g sour cream
-  260 g wheat flour
-  100 g butter
-  50 g pork fat
-  2 small tsp. salt
-  60 g sour cream
-  1/2 pack dried yeast
-  2 tbsp. milk
-  130 + 60 g grated cheese (Gouda, Maasdamer)
-  1 egg for spreading
-  cumin seeds

Mix the flours with the salt and the dried yeast, add in the butter, the fat and a smaller portion of the fine grated cheeses, finally add the sour cream and the milk and knead it until you get a consistent dough. (This mixing procedure can be made much faster and easier with a food processor.) Put the dough into the fridge for 30 minutes, then stretch it to a 0,7 cm thickness. Spread some slightly beaten egg over the surface with a fork and sprinkle it with a huge amount of grated cheese. After the first stretching form some pretzels, after the second one spread some more egg, sprinkle it with cumin seeds and cut it to stripes. Put it them on a baking tray covered with baking paper and bake them for 10-13 minutes at 190 degrees in a preheated oven (both upper and bottom heating options enabled, if possible).

 

Recipe, photos: Hanna Smuczer