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Gruyère & Caramelised Onion Pretzels Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/gruyere-and-caramelised-onion-pretzels-recipe/