Gruyère & Caramelised Onion Pretzels Recipe

Introduction

These Gruyere & caramelised onion pretzels are a delightful twist on a classic snack, combining savory cheese with sweet, golden onions. Perfectly soft inside with a chewy, golden crust, they make a fantastic treat for sharing or enjoying on your own.

Ingredients

• 20g salted butter
• 1 onion, finely diced
• 500g strong white bread flour, plus extra for dusting
• 7g instant yeast
• 1 tbsp light brown soft sugar
• Flavourless oil, for proving
• 5 tbsp bicarbonate of soda
• 1 egg, beaten
• 100g Gruyère, coarsely grated
• Pinch of salt (plus 1 tsp for dough)
• Sea salt, for sprinkling

Instructions

1. Step 1: Melt the butter in a small saucepan over medium heat. Once it starts to foam, add the finely diced onion and a pinch of salt. Cook gently for 15-20 minutes, stirring often, until the onion is golden and caramelised. Spread the onion out on a plate and allow to cool completely.
2. Step 2: In a stand mixer bowl fitted with a dough hook, combine the flour, instant yeast, sugar, and 1 teaspoon salt. With the mixer running, gradually pour in 280ml lukewarm water and knead the dough for 5-6 minutes until smooth. Turn the dough out onto a lightly floured surface and shape into a ball.
3. Step 3: Lightly oil a large bowl and place the dough inside. Cover and leave to prove for 1-2 hours, or until doubled in size.
4. Step 4: Tip the risen dough onto a floured surface and knock it back. Roll it out into a flat rectangle. Scatter the cooled caramelised onions over the dough, then knead gently to distribute the onions evenly throughout. Divide the dough into 12 equal pieces and let them rest for 5-10 minutes.
5. Step 5: Using your palms, roll each piece into a rope about 35-40cm long. Shape each rope into a pretzel by forming a U-shape with the curve towards you, crossing the ends over twice to create a twist, then folding the ends down and pressing them into the U’s curve. Place the shaped pretzels on a baking tray lined with parchment paper and cover with a clean tea towel. Let them prove for 20 minutes.
6. Step 6: While the pretzels are proving, bring 2.5 litres of water to a boil in a large saucepan. Stir in the bicarbonate of soda until dissolved. Preheat the oven to 200°C (180°C fan)/Gas mark 6.
7. Step 7: Working in batches, gently lower each pretzel into the boiling bicarbonate water. Boil for 30 seconds on each side, using a slotted spoon or tongs to keep them submerged if needed. Remove and return them to the baking tray.
8. Step 8: Brush each pretzel with the beaten egg, then sprinkle generously with Gruyère and a little flaky sea salt.
9. Step 9: Bake in the preheated oven for 20-25 minutes, until the pretzels are deep golden brown and the cheese is bubbling and melted. Allow them to cool for 15 minutes before serving.

Tips & Variations

• For added flavor, you can mix fresh thyme or rosemary into the dough along with the caramelised onions.
• Use smoked Gruyère or add a little sharp cheddar for a different cheese twist.
• If you don’t have bicarbonate of soda, baking soda is the same and works perfectly for boiling the pretzels.
• To enhance the crust, brush the pretzels with melted butter as soon as they come out of the oven.

Storage

These pretzels are best enjoyed fresh on the day they are baked. If you need to store them, keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled pretzels in a sealed bag for up to one month. Reheat frozen pretzels in a 180°C oven for 5-10 minutes until warmed through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a mixer?

Yes, you can knead the dough by hand for about 10 minutes until smooth and elastic. The dough hook just makes the process quicker and easier.

Why do I need to boil the pretzels in bicarbonate water?

Boiling the pretzels in bicarbonate of soda creates the traditional chewy crust and deep golden color. It also helps the pretzels hold their shape during baking.

Gruyère & Caramelised Onion Pretzels Recipe

Print Recipe

★★★★★

5 from 112 reviews

Delight in these homemade Gruyere & caramelised onion pretzels, featuring buttery caramelised onions folded into soft, chewy pretzel dough. Boiled briefly in a bicarbonate of soda bath then baked with a golden crust topped with melted Gruyere cheese and flaky sea salt for the perfect savory snack or accompaniment to any meal.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Caramelised Onion

• 20g salted butter
• 1 onion, finely diced
• Pinch of salt

Dough

• 500g strong white bread flour, plus extra for dusting
• 7g instant yeast
• 1 tbsp light brown soft sugar
• 1 tsp salt
• 280ml lukewarm water
• Flavourless oil, for proving

Finishing

• 5 tbsp bicarbonate of soda
• 1 egg, beaten
• 100g Gruyere, coarsely grated
• Flaky sea salt, to sprinkle

Instructions

1. Caramelise the Onion: Melt the salted butter in a small saucepan over medium heat until it begins to foam. Add the finely diced onion along with a pinch of salt. Cook gently over medium-low heat for 15-20 minutes, stirring frequently, until the onions turn golden and caramelised. Spread the onions out on a plate and allow them to cool completely.
2. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, light brown sugar, and 1 tsp salt. With the mixer running, slowly pour in the lukewarm water and knead the mixture for 5-6 minutes, until the dough is smooth and elastic. Turn out the dough onto a lightly floured surface and shape into a ball.
3. First Proving: Transfer the dough ball into a bowl lightly coated with flavourless oil. Cover the bowl and leave the dough to prove in a warm place for 1-2 hours, or until doubled in size.
4. Incorporate the Onions and Portion Dough: Tip the risen dough onto a lightly floured surface and gently knock back to remove excess air. Roll the dough out into a flat rectangle, then scatter the cooled caramelised onions over the surface. Re-knead the dough gently to evenly distribute the onions. Divide the dough into 12 equal logs and allow them to rest for 5-10 minutes.
5. Shape the Pretzels: Using your palms, roll each piece of dough into a rope approximately 35-40cm long. Form a U-shape with each rope, then cross the two ends over twice creating a twist at the ends. Lift the twisted ends and press them into the curve of the U-shape to form a classic pretzel shape. Place shaped pretzels on a tray lined with baking parchment. Cover with a clean tea towel and let them prove for an additional 20 minutes.
6. Preheat and Prepare Boiling Water: About 5 minutes before the second proving finishes, bring 2.5 litres of water to a boil in a large saucepan. Add the bicarbonate of soda and stir to fully dissolve. Meanwhile, preheat your oven to 200°C (180°C fan) or gas mark 6.
7. Boil the Pretzels: Working in batches, gently lower each pretzel into the boiling bicarbonate water. Boil each side for 30 seconds to achieve the characteristic chewy crust. Use a slotted spoon or tongs to hold down pretzels if needed. Remove the pretzels and place them back onto the baking tray.
8. Egg Wash and Add Cheese: Brush the top of each boiled pretzel with beaten egg, then sprinkle generously with the coarsely grated Gruyere cheese and a little flaky sea salt.
9. Bake: Bake the pretzels in the preheated oven for 20-25 minutes or until they are a deep golden brown with melted, bubbling cheese on top.
10. Cool and Serve: Remove the pretzels from the oven and allow them to cool for 15 minutes to set. They are best enjoyed fresh on the day of baking but can be frozen for up to one month for later enjoyment.

Notes

• Make sure the caramelised onions have cooled completely before incorporating them into the dough to avoid affecting yeast activity.
• If you don’t have flaky sea salt, use a coarse salt alternative for that authentic crunch.
• Adding the bicarbonate of soda bath is essential for achieving the classic pretzel texture and color.
• Use strong white bread flour for the best gluten development and chewy texture.
• Ensure the water for the dough is lukewarm to help activate the yeast properly without killing it.
• These pretzels are best eaten the day they are made but freeze well for up to one month.

Keywords: pretzel recipe, caramelised onion pretzels, Gruyere cheese pretzels, homemade pretzels, baked pretzels, savory snack